Real Recipes From Real Home Cooks ®

the pasty from the upper peninsula

(2 ratings)
Recipe by
Michelle McCarthy
Gladstone, MI

If you have traveled along the shores of Lake Superior or Michigan in the Upper Peninsula of Michigan, you can't travel far without having a native Finnish staple in the U.P., The Pasty. From the days of iron ore and copper mining to logging, these wonderfully, filling yet easy to eat delicacy is the perfect 'on the go' in the woods staple. I know you will enjoy this recipe, as all of us 'Yoopers' agree, you do not know what you are missing until you have a pasty. As they in Italian, "tempo per mangiare", time to eat!

(2 ratings)
yield 6
prep time 50 Min
cook time 45 Min

Ingredients For the pasty from the upper peninsula

  • 3 1/2 c
  • 3/4 c
  • 1 c
    ice water
  • 3/4 tsp
  • 4 1/8 c
  • 1 c
    onion, diced
  • 1 c
  • 1 3/4 c
    shredded carrot
  • 1 lb
    lean ground beef
  • 3/4 lb
    lean ground pork
  • 3/4
    beef bouillon, cubes or 1 tbls of beef base
  • 1/2 c
    hot water
  • 1 Tbsp
    black pepper
  • 1 tsp

How To Make the pasty from the upper peninsula

  • 1
    With a wire whisk, mix together flour and salt in a large bowl.
  • 2
    Cut in shortening.
  • 3
    Make a well in the center of the mixture and quickly stir in the ice cold water.
  • 4
    Form dough into a ball; Set aside
  • 5
    Dissolve the bouillon cube or beef base in the hot water.
  • 6
    Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
  • 7
    Roll out pastry dough into 6 x 8 inch rectangles.
  • 8
    Place about 1 1/2 cups of filling in the center of each rectangle.
  • 9
    Bring 6 inch sides together, and seal.
  • 10
    Cut a slit in the top of each pasty to vent. Place on dull, not black, cookie sheet.
  • 11
    Bake in 425 degree oven for 45 minutes.
  • 12
    Serve with Ketchup! Yumm!