READY IN: 1hr 15mins
Recipe by JustJanS

My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!

Top Review by Vince59

This is surely not a U.P. Michigan Pasty !! A Yooper Pasty has Beef and Pork or all Beef,Onions,Potatoes,Carrots, and Rutabaga's in them ...Never pea's !! each is own .

Ingredients Nutrition

  • 1 kg shortcrust pastry, 5 sheets
  • Filling

  • 300 g ground beef
  • 3 medium potatoes, peeled and cut into tiny (pea sized)
  • 1 medium carrot, peeled and grated
  • 1 small swede, peeled and grated
  • 1 medium onion, very finely diced
  • 2 tablespoons peas
  • 2 teaspoons beef stock powder
  • 2 tablespoons water
  • black pepper, lots of black pepper
  • Glaze

  • 1 egg, lightly beaten with
  • 2 tablespoons milk


  1. Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
  2. Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
  3. Mix filling ingredients together and divide into 5.
  4. Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
  5. Repeat with remaining 4 circles of pastry.
  6. Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
  7. Cook in preheated oven for 45 minutes or until golden.

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