Reviewed: Aug. 10, 2007

I'm visiting my daughter who recently had her first child. I tried this recipe twice with ground turkey because she does not eat red meat. They turned out terrific both times. I'd like to make some up and put in the freezer for her. We have lived in the UP of Michigan for many years so have eaten many pasties.

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judy

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Living In: Florence, Wisconsin, USA

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Reviewed: Jul. 29, 2007

Cornish pasties is our family dish - going down 5 generations. We also add fresh parsley to the mix. We never use carrots in the recipe. They are served with ketchup. My great-grandfather, who was a miner, came from Cornwall - and he loved his pasty - and now my grandchildren enjoy making them. What a wonderful family tradition.

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SUESUE8

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: May 4, 2007

My dad hails from Escanaba Michigan and this is exactly how my Mom and I make them, down to the butter on top for extra moisture! Also, thanks for the tip on rubbing the tops with milk we've never tried that!

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Heidi

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Reviewed: Mar. 12, 2007

We introduced to these when I lived in Butte, MT. A huge part of the local culture, pasties are an art form there. I really enjoyed how easy the dough is to form. I had a lot of extra filling but that wasn't a problem. Just froze it until the pastie making. I have made these three times since finding this recipe.

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Sister Jane

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brookfield, Wisconsin, USA

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Reviewed: Dec. 3, 2006

My GirlFriend got me hooked on these. I think they are pretty good and not too hard to make.

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Andy

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Reviewed: Oct. 5, 2006

Very good and looks beautiful. I sprinkled the meat mixture with powdered gravy mix, added 2T of water and a generous dose of Worcestershre Sauce. A hit with the kids so it is a keeper!

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SHILLABILA

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Reviewed: Jul. 3, 2006

I have had these for years, my Dad was from Northern Minnesota. We don't put the carrots in. Put a couple of slabs of butter on top of the filling before putting the pie dough over and cut a couple of slits in the pie dough also. You can also make these for breakfast with cooked sausage scrambled eggs and cheddar cheese WOW are they good.

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TOLAN41

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Reviewed: Mar. 24, 2006

These were great! I cut my meat up a little smaller, and I also added pork. The flavoring was terrific, but I would have liked them a little less dry. Maybe serving some gravy over them would be just right. I did have some extra filling, but just baked it in a dish alongside the pasties.

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inthegarden

Home Town: Dexter, Michigan, USA

Living In: Vicksburg, Michigan, USA

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Reviewed: Feb. 25, 2006

Pasties actually originate in Cornwall, England. This recipe is pretty close to the pasties my mom and Grandma used to make. It was a mortal sin to use carrots though. They always used Swede (Rutabaga)/ Swedish turnip. For the reviewer who has trouble with pastry, me too! I use frozen pie shells, let them get to room temp or even a litle warmer before filling one side with your ingredients. Also, we always use a peeler to scrape the potatoes and rutabaga, then it is thinner and cooks more thoroughly. We pile the ingredients on top of each other starting with potatoes, rutabaga, onions, beef and salt and pepper. Putting the beef on top allows the juices to soak into the vegetables as they cook. I love pasties!

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Michelle

Cooking Level: Intermediate

Home Town: Bedford, Bedfordshire, England, U.K.

Living In: Angola, Indiana, USA

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Reviewed: Jan. 22, 2006

Hate to rain on the parade, but I thought this was very bland. I also ended up with a lot of leftover filling because I could only fit 1/2 to 3/4 cup of filling in each pastie.

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cookingfool

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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Reviewed: Jan. 2, 2006

For an easy and lower calorie version I use lean ground beef, diced onion, sliced carrots and diced potatoes add salt and pepper a pat of butter - place the raw ingredients in a pan and cover with pastry then bake - and serve hot with extra butter and ketchup.

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GRAMMA GORGEOUS

Cooking Level: Expert

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Reviewed: Dec. 14, 2005

I'm not rating this recipe because I have the kiss of death with pie crust. We enjoyed pasties so much while visiting Michigan that I decided to give it a go. Had trouble rolling the dough thin enough and getting the filling to stay inside without the pastie splitting open. Any future reviewers have suggestions? (besides adding more flour)

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Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Oct. 16, 2005

This recipe is almost identical to the one that my great-grandmother from Calumet, MI used to make. I always make a triple recipe so that I can freeze a bunch. You just reheat them in the oven at 350 for 45 minutes... or my husband, also a U.P. native, says that microwaving them for three minutes works as well.

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cartwright22

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Reviewed: Jul. 22, 2005

Great little stew in a pocket. Didn't have rutabaga and subbed fr. mixed veggies for the carrot/potato. Really good.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Dec. 8, 2003

These were fantastic! I was born and raised in the UP and have not had a pastie in 15 years. These tasted just as I remember my grandmother's tasting. Thanks Cheryl! I will be making these often.

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CORIMAC

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Reviewed: Sep. 1, 2003

A wonderful hearty meal. Our favorite! And the entire house smells wonderful while they bake. Can't have them often enough ! Your recipe is perfect..I wouldn't change a thing!

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KAJEN

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Reviewed: Aug. 26, 2003

I grew up with pasties in Kimberly, WI. It is a five stare dish.

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DEBJON

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Reviewed: Nov. 23, 2002

Very good recipe! I've already made them twice.

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CASINO18

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Nov. 10, 2002

My family went to the UP this summer for the first time. It was fabulous and so were the pasties we enjoyed there. This recipe tasted exactly like the pasties we ate while sitting on the shore of Lake Superior. Thanks

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CATHG

Cooking Level: Expert

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