Cornish Finnish Michigan Pasties Recipe -
Cornish Finnish Michigan Pasties Recipe

Cornish Finnish Michigan Pasties

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 - 10 pasties Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2004

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 of butter inside of it before closing it up, and it wasn't dry at all. Hope that helps.

Most Helpful Critical Review
Mar 12, 2003

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!

Nov 14, 2003

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 couldn't find any at the store, but it still turned out great! I was able to make 10 pasties. The crust was a little dry, but I may have cooked them too long for the size that I made. Next time I'll try brushing with milk as another person suggested. To freeze them, let cool after cooking and wrap in tinfoil. To reheat, place the frozen pasty in the oven at 350 degrees for about an hour (or you can microwave it if you let it thaw first).

Dec 22, 2003

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 on a cookie sheet, transferring them to a freezer bag after they were frozen. I baked the frozen ones in a 425 degree oven for about 50 minutes, and they came out perfect. This is definitely a keeper!

Jan 21, 2008

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. Obviously the people posting reviews lower than a 5 and complaining that they are "bland" have never had a pasty and don't know how they are supposed to taste! These are not for dieters, and you will wreck them if you try to cut out the fat! Run an extra mile or 2 and make them the way you are supposed to! My husband and I agree that they need more than 1/2 c of rutabaga and fewer potatoes. I did not use the MSG, and they were still awesome. MSG is not needed. My husband says that Verna probably didn't even know what MSG was, and she knew how to cook pasties! You won't be disappointed with this recipe if you are looking for a true pasty recipe.

Jun 21, 2008

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 include omitting the MSG and adding 1 tbsp of worcestershire instead. I also used 1 lb of beef (97% lean) and 1.25 lb. of pork. I didn't have the beef bouillon so I substituted with 1/4 cup of chicken broth and used 3 cups of potatoes and 3 cups of turnips diced (only because I didn't have rutabaga). The last change was putting only 1 cup of filling in each pastie. I ended up with 12 pasties half of which I froze. They were great not to dry and not greasy. Oh and for a golden color I coated the top of each pastie with egg white wash. Next time I will devide the dough into 12 equal portions, form balls, and roll out until about 1/4 in thick.

Jan 23, 2005

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 with dryness. I spiced the filling up a bit and added a little worchestershire sauce, and I brushed the outsides with eggwash before baking. I'll be making more and freezing them soon!

Nov 14, 2005

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- it seems to work just fine! A batch of them takes me a good 3-4 hours, start to finish...I like the dough to be just right!


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  • Calories
  • 882 kcal
  • 44%
  • Carbohydrates
  • 75.9 g
  • 24%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 50.1 g
  • 77%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 1459 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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