Reviewed: Jan. 8, 2005

I'm another Michigander that loves this recipe. I usually sub parsnips for the rutabagas because I like them better and use stock instead of the bouillon and water. I have trouble getting a full 1 1/2 cups in each pasty and so I usually have filling left over, which I bake in a dish and eat plain.

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Reviewer:

MAGGIEHC

Reviewed: Oct. 4, 2004

I grew up in Michigan and haven't found anything that compared to a pasty... until now! What a great recipe, perfect for a chilly fall evening. I didn't have any beef bouillon on hand so I reduced a can of chicken broth to 1/2 a cup and used that instead. I also skipped the MSG. I served a green salad on the side and called it dinner!

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Reviewer:

SHIRLEY122

Reviewed: Sep. 8, 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.

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Reviewer:

KRISTIANNE1

Reviewed: Feb. 23, 2004

I made these exactly according to the recipe and they were very tasty, the pastry was nice and flaky. I did not find it dry (did those of you who did leave out any vegetables? They do add moisture). The only change I would make would be to dice instead of slice the potatoes so that they would be more evenly distributed--I ended up with areas that were all potatoes and no meat.

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Reviewer:

SUSAN MCA

Reviewed: Jan. 24, 2004

It was dry as everyone else has related. I even made some gravy. Way way way wayyyyy too much filling for the pastry. My non-Finnish mother makes them much better, even shaming my full-blooded Finnish aunt.

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Reviewer:

q.autio

Cooking Level: Expert

Home Town: San Jose, California, USA

Reviewed: Dec. 2, 2003

I grew up in Northern Wisconsin and knew people who would drive to the UP just to get the real pasties. They were always a hit with my family, but I couldn't find the recipe to let my husband try. These were great. I didn't put MSG in it and I was out of rutabagas, but everything still turned out great. Give yourself some time for this one, it is labor intensive. The results are worth it though. It made a good size batch which I froze when we had eaten our fill. Hubby is still taking them with him for his lunches. Thanks again!

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Reviewer:

AUNTIE K

Reviewed: Oct. 7, 2003

Good, makes a lot!! A Lot of work...

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Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Oct. 4, 2003

Good recipe. But being from Michigan I use chopped beef stew and Pork instead of ground and I leave out the MSG and Bullion for a Recipie Like my grandmother showed me... Healtier too, not as much sodium... Don't forget to serve with Dill Pickle and ketchup. The copper miners of the calumet area would be proud.

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Reviewer:

KKMET

Reviewed: Sep. 28, 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!

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