The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 22, 2009
my husband and I loved these, first time ever having pasties...I will make these again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 16, 2009
My mom asked me to print off this recipe for her, so that we could have these for dinner. She made the recipe exactly as stated and we LOVED them (and being from MI we know what we are doing when it comes to pastie consumption, lol). Her first batch came out a little dry, so she did glaze some milk over the dough for her 2nd and it came out much softer. The only complaint is that the amount of filling was WAY TOO MUCH compared to the amount of dough (almost double the filling needed). However, that just meant she had to make more pasties for us to eat, so it is not all that bad, haha. Thanks for sharing!!! :)
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Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 23, 2009
Tastes just like the pasties I had as a child! Very easy to make and delicious. Thx for the recipe, its very much appreciated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 17, 2009
Delicious. I am so glad I decided to make my own dough! I followed the recommendations of others and added a few shakes of worcestershire sauce to the veggies and beef. I also placed the veggies first, then the beef on top, so the juices from the beef went into the veggies. Finally the best suggestion was to use the wax paper you are rolling out the dough with to help fold the top of the pasty over.
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 7, 2009
The best thing on earth! I used butter flavored crisco. The crust was AMAZING. I did add a little bit of gravy powder to the filling for flavor. Definatly will make again. Alot easier than I was expecting too!!
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Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 29, 2009
Great recipe! Hubby and I made several and froze some for later! They were great. We did not change one thing to this recipe. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 15, 2009
Great treat from Michigan. Excellent recipe. Reminds me of Summers on Lake Superior.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 13, 2009
I hadn't had a pasty in YEARS and these tasted just how I remembered them, only BETTER!!! They are a bit of work, but definitely worth it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 12, 2009
I'm originally from England and never knew that these were popular in Michigan. The way my parents always made these was to use leftover beef stew for the filling..cuts down on prep time and is a nice way to use up leftover stew!
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Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 28, 2009
Good...but we still doused them with BBQ sauce to eat. They came out a little dry and lack-luster. Maybe next time add mushrooms or some more seasoning.
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Cooking Level: Expert

Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2009
I love the dough for this, it comes out perfect every time! I never even knew what pasties were until my husband and I took a drive up the MN northshore and I saw a sign and was rather confused, he of course insisted we stop on the way back to try it (he grew up in northern MN). So the love started. This was very close to what we had then, I make a gravy to dunk it in, as is done in the Minnesota world of pasties. (blasphemous to some, I know)
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Cooking Level: Expert

Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 10, 2009
I grew up eating pasties. My sister and I made this recipe for st. patty's day. It was the best we have ever had. We doubled the recipe and even had enough extra vegies and chicken to make into chicken and dumplings. Way good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 9, 2009
I made this recipe for the 2nd time yesterday. They taste amazing, my family loves them! The only issue I had with the recipe was that there wasn't enough dough for all the filling. The 1st time i made a stew with the extra filling that turned out very tasty. This time I made an extra batch of pastry and it worked perfectly. These would do my Finnish Dad and Grandma proud.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 12, 2009
These are great! I use 1/3 cup less flour, 1/2 tsp less salt for the dough. I usually throw in whatever is on hand: potatoes, carrots, onion, garlic cloves, and hamburger. I liked the suggestion that used gravy mix. My mom grew up in Upper Michigan and brought this recipe with her to our Norwegian family. My husband really loves these! I like to dip mine in ketchup.
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Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 10, 2009
These were VERY good - the pastry was perfectly flaky, with a nice touch of salt. I didn't add carrots or rutabaga, but I didn't miss them. (I prefer to eat my veggies on the side.) Since my meat was still a little frozen when I cut it anyway, I threw it in a zip top bag with a red wine marinade and let it sit in the fridge for about 4 hours before I assembled the pasties. The meat turned out nice and tender, and pretty flavorful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 6, 2009
These were so tasty. My best friend's family always made these so I have had my fair share of pasties. The one thing that I changed, the second time that I made them, was that instead of salt and pepper I used season salt. It sounds like a small thing, but it makes a big difference in the flavoring. (My friend's family always used season salt.)This reminded of my childhood.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 30, 2009
Never heard of a pastie before stumbling across your recipe. They were very good, although hubby didn't like the rutabega. Next time we'll make it without.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 10, 2009
This was my first time working and tasting rutabaga. I have to say the thing was HORRIBLE to cut up. I nearly asked my husband to take an axe to it! After cooking the rutabaga were very tough and unsatisfying. Other than that this recipe was very yummy! I used beef tips and they cooked up very tender along with the potatoes, carrots and onions. I did have a lot of filling left over, but I just cooked it along with the pasties in a casserole dish.
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Cooking Level: Intermediate

Living In: Daytona Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 10, 2009
Just like the pasties we made at church for fundraisers as a kid. I like to season the meat as it cooks...I throw in some salt/garlic/pepper/and whatever else sounds good. Sometimes I use Famous Daves Steak and Hamburger seasoning mix. I also like to make sure the crust is super thin (a little healthier I suppose. So I doubled the crust recipe and made a triple filling recipe and there was just a little leftover crust! You can't mix the filling wrong, so just add veggies until you feel the ratios are right! After they've cooled, wrap them in tinfoil and put them in your freezer...they're great to heat up when you don't want to cook!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 8, 2009
These turned out pretty good, and were surprisingly easy to make. Except for cutting up the rutabaga--there's got to be a trick that makes it easier! If I make them again, I think I'll add a little more spice and butter, but overall they taste great. I now have several in the freezer for when I get a pasty craving, I won't have to find someone to drive to the UP for me to get a fix!
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