Reviewed: May 21, 2012

I made these Pasties yesterday; using butter instead of margerine; they turned out just like my dad taught my mother how to make. He was from the U.P. (Trap Rock); mom was from Panama. I made them for my son/siblings; they all said they were delicious! As kids we use to sit around the table on a Saturday morning and make Pasties with mom. Dad was in heaven...he was a Finn and he was happy mom would make them for him "us". Thank you so much for sharing this recipe, nice to carry on the tradition of my Finnish hereitage! :)

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Reviewer:

AlaskaRaised

Reviewed: May 14, 2012

PUT AN ICE CUBE IN BEFORE SEALING DOUGH. This recipe is almost like my mothers. She always took a whole day and made pasties for the freezer. She always put a single ice cube into the mix before sealing it up. They were never dry.

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Elaine

Reviewed: Mar. 28, 2012

Used to work in Iron Mountain and had these at least every other day. These were just as good as I remember. Thanks for sharing

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3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Mar. 12, 2012

Delicious!! Used a chuck steak, but I think it would be better with ground beef.

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meliabohm

Reviewed: Jan. 27, 2012

Excellent! This recipe was great and easy. I followed it exactly. The crust was flaky and perfect. I live in the U.P. and have tried many variations. Thanks for sharing! I find many 'Yoopers' think they have a "secret" family recipe and won't give it out. Ha! this one beat all of theirs!

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blue-eyed-lady

Cooking Level: Expert

Reviewed: Jan. 20, 2012

this was a WINNER! absolutley fantastic! i did customize it slightly as i had no round or chuck steak on hand. so i browned ground chuck w/ onions + garlic,drained, and it was yum. the crust is out of this world!!! p.s. i used ice water. (a hint from a tried and true pie baker).

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judi

Reviewed: Jan. 7, 2012

very good classic pasty.... i even made mine using lard crust.... you can really put what ever you want inside ground meat or cubed meat and different veggies.... two things to be sure you do though is make sure they seal up good and be sure to add the slab of butter... if you don't they will dry out...

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ChefScharny

Reviewed: Jan. 6, 2012

I used to eat these all the time while visiting my family in Michigan and was missing them. I was amazed at how well my first shot at making them turned out, the crust was perfect! I made a vegetarian variation by replacing the meat with an extra potato, celery and a parsnip, and added some curry powder. This version goes perfectly with mint chutney, definitely a new favorite!

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Reviewer:

flippedoverturtle

Reviewed: Dec. 22, 2011

Easy dough to use...great flavors. I substituted turnips for the rutabaga. Turned out wonderfully.

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suzpman

Reviewed: Oct. 2, 2011

For those have trouble with the pastry, stick the shortening in the fridge for about half an hour before making the crust. This makes the dough just a tad firmer while you work with it

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