Michigan Pasties

Sheri Zarnick


As I am a life Michigander we have a tradition here in the North of a little meat/vegetable pie we call the "Pasty" Many years ago this pasty was the staple for many mining families. The recipe origins are from Finland and the miners used to take them to work with them and heat them in their shovels in the coal fires down in the tunnels. My version of the pasty is of origin but I was told that my MawMaw used to put fruit filling in one side, as the men would have a proper supper in the tunnels with a dessert too. The Pasty has remained a Michigan Staple and for obvious reasons they are AWESOME


★★★★★ 3 votes

20 Min
55 Min


  • 2 c
  • 2 c
    boiling water
  • 2 tsp
  • 12 large
    red potatoes, peeled
  • 4 medium
    rutabagas, peeled
  • 2 medium
    onions, diced
  • 3 lb
    lean ground beef
  • 1 Tbsp
  • 2 tsp
  • 1/4 c
  • 6 c
    all purpose flour
  • ·
    fruit pie filling of your choice

How to Make Michigan Pasties


  1. Dough:
    In large bowl stir shortening and boiling water together until melted. Gradually stir in flour and 2 tsp. salt until a very soft dough forms. cover and chill 1 1/2 hours or overnight.
  2. Filling:
    Quarter and thinly slice Potatoes and rutabagas. place in a bowl. set aside. Fry beef with onions salt and pepper to taste. Drain fat add to vegetables.
  3. Divide dough into 12 balls. roll out into a 10" circle mound 2 c. of meat filling (if you want the dessert part of this old recipe..put 1c.of meat filling on one part of the pasty and next to it 1c. fruit pie filling of your choice). Place a pat of butter ontop of meat mixture, Fold dough over to make a cresent, seal edges with ice water and fork. slit the top for vent.
  4. Brush the tops with butter and bake in the oven at 350^ for 1 hour or until golden brown. Serve with Ketchup.

Printable Recipe Card

About Michigan Pasties

Course/Dish: Beef

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