Upper Michigan Pasty: The Ultimate Recipe for Authentic Flavor

My husband’s family has some roots in Upper Michigan (check out our thimbleberry jam recipe if you don’t believe me 😆 ) so I knew it was in my future to try to make a pasty. Pasties are like a Yooper delicacy that became popular in the 1800s. If you’re unfamiliar with a pasty (pronounced pass-tee), it is like a big meat and potato hot pocket! They became popular with the copper miners because they were cheap and easy to make. The miners could stick them in their pockets and they’d be safe until lunch. My husband’s grandma made these for her family and we just came across the recipe that she used. I hope you enjoy it as much as much as we did.

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Work in Batches for this Pasty Recipe

Preheat the oven to 350ºF and prepare your baking sheets. You will need to work in batches because these pasties are pretty big. I fit 3-4 on each baking sheet so needless to say this was a whole afternoon project. It is a great meal to prep ahead of time and freeze because this recipe makes 12.

Cut the steak and veggies into bite-sized cubes. These measurements can be played with a bit so if you prefer more or less of some of the veggies, go for it! Mix the cut steak and veggies in a bowl with olive oil and set aside.

These would be GREAT to make ahead and Freeze

To make the pocket dough, combine flour, lard, and salt using a pastry blender until crumbly. A pastry blender is such a simple-looking tool but it makes cutting in lard, butter, tallow, etc. so much easier when you’re making things like this. To make each dough pocket, combine 1 cup of crumble with 3 Tbsp of milk with a fork or your hands. I found that using my hands was the easiest. In the recipe I followed, my husband’s grandma said to make each dough ball separately to make sure the dough didn’t dry out. I made two at a time to make it go a little faster (2 cups crumble & 6 Tbsp milk). Roll out each dough ball with extra flour until it is about 12 inches in diameter.

Put 1 cup of the meat and veggie filling on one side of the pocket and fold the other half over the filling. Fold and pinch the edges of the pocket to seal in the filling and place on a baking sheet. I love my cast iron baking sheet. It is heavy but I love knowing I’m not baking any toxins into my food! Bake the pockets for 1 hour at 350ºF. Allow the pasties to cool and serve with ketchup. If you’re feeling extra adventurous you can try them with salsa. My daughter tried this and really liked it!

I really enjoyed bringing this pasty recipe to life for my husband and his mom (on their shared birthday!) and bringing back some memories from each of their childhoods. I hope this recipe brings your family together in the kitchen like it did mine.

Pasty

This traditional pasty is a must-try Yooper classic. You can customize this recipe with the veggies and meat that you like. Give it a try!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Servings 12 pasties

Ingredients

  

Dough

• 8 cups all purpose flour plus extra for rolling
• 1 lb lard
• 3 tbsp salt
• 2 1/4 cups milk

Filling

• 3 lbs red potatoes cubed
• 2 cups sweet onions cubed
• 2 cups rutabaga cubed
• 1 lb round steak cubed
• 2 tbsp olive oil
• salt to taste
• pepper to taste
• 1 cup carrots chopped, optional

Instructions

 

• Preheat the oven to 350ºF.
• Cut steak and veggies into bite-sized cubes. Mix all ingredients in a bowl with olive oil.
• Combine flour, lard, and salt using a pastry blender until crumbly. Set aside.
• To make each dough pocket, combine 1 cup of crumble with 3 Tbsp of milk with a fork or your hands. Roll out with extra flour until it is about 12 inches in diameter.
• Put 1 cup of the meat and veggie filling on one side of the pocket and fold the other half over the filling.
• Fold and pinch the edges of the pocket to seal in the filling and place on a baking sheet. Bake for 1 hour. Work in batches if necessary.
• Allow pasties to cool and serve with ketchup. These can be frozen and reheated.