Nancy J. Patrykus


This recipe is passed down from fathers family.
They migrated from Finland to upper Mich.
Other Finn's to Minn.& NO.Dakota as did people from all over Europe.
The pastie recipe was originally brought over by the Cornish people, and quickly caught on with the miners working in the copper mines in the upper Mich area that was booming there a century ago!
Naturally some people call them Cornish Pasties. Probably rightfully so.
Take the time to bake a batch, you will not be disappointed.
Your home will smell so good....
Do your self a favor and make a double batch.
They go fast, or freeze them.
My recipe was featured in Asuris Ins. News Letter in 2010
* NOTE: Picture is part of my fathers family.His mom and dad ETAPA, and my dad Andy, is the little boy.
Also his sister, and 2 of his brothers. Taken in the Upper Mi. probably about 1908 ??

★★★★★ 1 vote
25 Min
1 Hr


3 c
1-1/2 c
butter or yellow crisco
1-1/2 tsp
6 Tbsp
1 lb
ground chuck or diced beef
1-1/2 lb
ground pork ..optional
carrots, scrapped and finely chopped
medium onions, finely chopped
potatoes, peeled and chopped
1/2 to 1 c
rutabaga, peeled and chopped .. not a turnip
salt and pepper to taste


1CRUST: In a large bowl combine, first 4 ingredients. Blend ingredients well, add water one Tablespoon at a time to form a ball of dough. Knead lightly with the heal of your hand to blend evenly.Form into a ball, dust with flour, wrap in wax paper and chill 30 minutes.
2Filling: Divide dough into 6 pieces, roll each into a 10 inch round. Put 1-1/2 cups of filling on half of each round. Moisten the edges andfold the unfilled half over the filled half to enclose it. Pinch the edges together to seal and crimp them together. Put 6 pasties on a lightly greased baking sheet and cut several slits on top.
Bake in a preheated oven 350 for 30 minutes.
After 30 minutes baking, put i tsp.of butter in a slit of each pastie and continue baking another 30 minutes. Remove from oven, cover with a damp yea towel, cool for 15 minutes. Serve with butter an d ketchup. Can be served warm or cold for a snack or sack lunch.
3NOTE: I was told when the miners went down into the mines, they would put the pastie on there head, under the cap....to keep the pastie warm!
Miners wives would crimp the pastie with a ridge on the top, so when they ate with dirty hands..they would hold the pastie by the crimp which helped to keep the pastie cleaner. Then they would throw away the crimp !

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