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Cornish Finnish Michigan Pasties

"I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor."
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servings 882 cals
Original recipe yields 8 servings (8 - 10 pasties)


  • Calories:
  • 882 kcal
  • 44%
  • Fat:
  • 50.1 g
  • 77%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1459 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
  2. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
  3. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  4. Bake at 425 degrees F (220 degrees C) for 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 137
  1. 150 Ratings

Most helpful positive review

I live in the U.P. and was looking for an approximate amount of vegetables. This recipe was the perfect balance! As far as everyone else saying they were dry, my grandmother used to put a pat ...

Most helpful critical review

maybe you have to grow up on these things or something, but we ALL thought they were extra gross, and of course, the recipe makes a ton of them. UGH!

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Most positive
Least positive

I live in the U.P. and was looking for an approximate amount of vegetables. This recipe was the perfect balance! As far as everyone else saying they were dry, my grandmother used to put a pat ...

I'm from the U.P. of Michigan, so I grew up knowing what a "real" pasty should taste like, not the crap they call pasties here in Detroit. I left out the pork, rutabega, and MSG because I could...

Great Pasties! The crust was easy to make, although I added salt to make it a bit more savory. I followed the recipe exactly and it made 12 generously sized pies. I baked half and froze half ...

These are awesome!! My husband went to Michigan Tech in Houghton MI (UP), and he said "they are as good as Verna's" Verna was his fraternity's cook and would occasionally make pasties. Obvio...

I am not from MI; however, my husband is and he loves pasties so I thought it would be nice to have and old favorite. We both agreed that these where really good. I did make a few changes to i...

These are great! Another one born and raised in Michigan, and these taste like the real thing, including one I had while in England. The rutabaga is a must for the flavor, and I had no trouble...

I'm a yooper and these pasties are better than some in Marquette pasty shops--- the crust makes the whole thing! I do omit some of the things I don't like and sub extra potatoes/onion for them-...

Excellent recipe. My British husband loved these. Added lamb to the mix, and omitted the msg (couldn't find). Delicious!

My mother was from Palmer, Michigan and I misplaced her recipe when I moved. This is almost identical to the pasties I grew up with. Adjust, the amount of veggies, and seasonings, great with ke...