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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Joanna

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Reviewed: Dec. 22, 2008

This is a fantastic recipe, and what's more, if you decide you don't like this particular filling, you can fill it with just about anything you can imagine. I filled some with leftover beef stew and they were heavenly. I even filled them with some leftover pecan pie filling and they were MARVELOUS (though one of them did rupture...) So much fun to make.

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Ella Fanther

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Reviewed: Nov. 10, 2008

I loved this recipe! It was so simple and tasty. I used ground beef instead of stew meat because thats what I had on hand. I just browned the meat and drained it before adding it to the mix and it was delicious. My husband loves these with brown gravy, it was a big hit!

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Kate

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Nov. 5, 2008

Excellent recipe.. so easy too. Only changes I made were to the pastry. I added a few tablespoons of garlic & pepper to the dough. It made the outside blend with the inside flavor much better. Also, I used another users idea & sprinkled gravy mix onto the filling.. MMmmm!!! I will be doing this again, thanks so much!

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Lisa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Kingston, Ontario, Canada

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Reviewed: Sep. 3, 2008

thank you! No one for the longest time ever heard of them here in Maine, and roadside pasties are an unforgettable treat for anyone who ventures into the UP. This recipe has already been saved in my favorites (and I haven't tried it yet) just reading the recipe brought me right back. This is what I am doing our first chilly day here. (it's coming... )

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yum-o

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

very good! I love these, as does my husband. Make them according to the recipe and you can't go wrong. They turn out perfect every time!

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jennewby71

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Reviewed: Aug. 3, 2008

I've made this several times now and everyone loves it! I'm from the UP also and it's the real thing. Thanks so much for sharing this recipe.

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Dawnie

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Reviewed: Jul. 29, 2008

Extremely similar to my family's pasty recipe. They are from the "UP" and have passed their recipe down for at least 4 generations, that I know of. Pasties are real comfort food and quite delicious, even if they can be a bit "heavy" of a meal. Will make again , but I like to try different fillings too. (such as chicken and brocolli, turkey & artichoke, etc.) Pasties vary from family to family... but are delicious with or without carrots, with ground meat or cubed, with pre made crust or hand made, with or without rutabaga, etc. Just choose the fillings you like and don't forget to "dot" with butter before you seal them up!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jul. 2, 2008

I made these for my grandmother who lives in Michigan and even she was inpressed!

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Emmers

Cooking Level: Beginning

Home Town: Lake Elsinore, California, USA

Living In: Fremont, California, USA

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Reviewed: Jun. 2, 2008

DO NOT USE PRE-MADE PIE DOUGH. If you want the real thing you must make your own. Also, all ingredients are a must: carrot, rutabaga and the rest. When I was a kid spending my summers in Bootjack and Houghton/Hancock I ate these doused in ketchup, which is still great, but to spice it up a bit try mixing in some chili sauce and/or horseradish and lemon juice. Yum :)

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kiera

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 27, 2008

Great recipe. Just as I remember on trips to the U.P. I didn't use the carrots and I pressure cooked the meat (chuck tends to be chewy) with some onion and garlic salt and pepper. after it was done I boiled away all the water until there was a brown glaze to the pan added 3 cups of water and added a half pound of ground chuck, 1/2 tsp. salt and made a great gravy to go with them. Beautiful. Its in my recipe book.

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DREWCIFER

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Reviewed: Apr. 21, 2008

Man, these are good. I did make changes, based on what I had in my cupboard. I used half pork sausage and half ground beef. Unfortnately I had no rutabagas handy, but the recipe was good without them. Per other users, I thinly sliced the carrots and potatos for quicker cooking. I also brushed the tops with milk. I cooked the pasties on my pizza stone (because I left it in the oven by mistake) and they turned out great, very flakey and perfectly cooked. On the stone at 400 degrees, the pasties took 30 minutes. I will make these again. Very yummy.

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Lon97478

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Reviewed: Apr. 21, 2008

We loved the pasties. I added onion soup mix, 3 T water, and soy sauce to season and add moisture to the filling, and I replaced the potatoes with sweet potatoes. I also used frozen pie crusts (thanks to those who suggested it!). The result was not the traditional pasties that others enjoy, but it was very good!

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S Kilzer

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Reviewed: Feb. 26, 2008

These were okay. I was expecting more flavor, based on what I've eaten in restaurants... I might try it with ground beef next time.

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2008

As a yooper for most of my life, I have to say that the traditional U.P. pasty is made with ground beef, usually hamburger as it adds more flavor. When purchasing a pasty this is the usual form. It adds much needed moisture to the pasty so it won't be too dry. Also, I can't imagine a pasty without carrots as one viewer mentioned that they don't belong. Some people use ground pork along with the traditional ground beef but most don't like the pork either. The U.P. pasty, though similar to the cornish pasty, was made for the miners to take with them to work in the mines because they filled the men up and were very portable. The best toppings for a pasty are catsup and/or mustard of course, but some use gravy which, personally, I don't care for. My uncle used to come up from Green Bay every summer and he used to pour dill pickle juice on them. It actually isn't too bad as long as you don't use too much. Hope this helps.

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yooper62

Cooking Level: Expert

Living In: L'anse, Michigan, USA

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Reviewed: Feb. 17, 2008

We used to have Pasties when visiting my relatives in Upper Michigan, 40 years ago. This recipe I got from a friend in Michigan, they are wonderful! The pie crust is no problem whatsoever rolling out. I divided mine into 12 sections and used 1/2 cup of filling for each pastie circle. My husband thinks I should add a can of cream soup to the recipe for moisture, I might just do that next time. DELICIOUS! I am freezing the leftover pasties and can take them to work. YUMMO!

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SDROSIE

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Reviewed: Jan. 13, 2008

This recipe is wonderful! Be careful to watch the amount of shortening. I've found Crisco to be the best. I also have to cook them longer than the recipe calls for, but just keep checking them every 5 minutes past the time if your oven isn't a real hotty. I'm a yooper chick and I grew up with having a choice between carrots and beggies. I always choose carrots. It's just a person's preference. Also, don't be afraid to use more potatoes and carrots...Long live U.P. pasties!!

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Marniekate

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Reviewed: Dec. 22, 2007

Say yah to da UP, eh? Great recipe for pasties, only better with fresh venison!

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Pam Wilcox

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Reviewed: Nov. 10, 2007

yum! I cheated & used pre-made pie crusts, but these were great. My kids & husband liked them & it's not usual that I find something everyone likes! We served with either ketchup or beef gravy & I used a mix of red & yellow potatoes.

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DV2

Cooking Level: Intermediate

Living In: Banks, Oregon, USA

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Reviewed: Oct. 26, 2007

This is a great recipe. I made it exactly as is. For those who thought it was bland the beauty of pasties - they can be adjusted to your tastes by adding other meats, spices, and herbs. Many people eat them with ketchup. If you have a hard time working with pie crust two pieces of cellophane can solve that problem. Roll the dough out between the two sheets. When the dough is the thickness and shape you need remove the top sheet and proceed to fill. Then use the bottom sheet of cellophane to fold over the pasty. Again great recipe!

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