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    You are in: Home / Recipes / Upper Michigan Pasties Recipe
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    Upper Michigan Pasties
    Upper Michigan Pasties. Photo by out of here

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    5.0 12

    Rate it! | Read 12 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    out of here's Note:

    This is my version of a yooper pastie--just like my Mother-in-law made.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Directions:

    1. 1
      Crust:.
    2. 2
      Pour the boiling water over the lard until the lard is dissolved.
    3. 3
      Add salt to flour and add this to the waterand lard.
    4. 4
      Mix this together until it forms a ball.
    5. 5
      Wrap in Saran Wrap and refrigerate overnite.
    6. 6
      Filling:.
    7. 7
      Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
    8. 8
      Take one of the dough balls and roll out on a floured surface, roll into a circle about.
    9. 9
      1/8 inch thick. Do the same with all the dough.
    10. 10
      Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
    11. 11
      Add a teaspoon of butter on top of the filling before sealing.
    12. 12
      Fold crust over top of filling like a turnover, and seal edges well.
    13. 13
      Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
    14. 14
      When done, brush the top with butter.
    15. 15
      I serve with ketchup.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on October 04, 2010

      55

      Mad half a recipe, and used one teaspoon of salt in the crust and added a teaspoon baking powder. Next time to the two cups of flour I will add 1 1/2 teaspoons salt. It was a little scary making hot water crust, not knowing what I was getting into. But end results were crispy, and flakey in nice layers, better than puff pastry. I had chopped all my filling too tiny, so next time will keep to a medium size chop for vegetables, and I didnt use enough turnip, of course I din't follow the exact amounts to recipe, my fault. I am making again and soon. After baking I frozea few, and when placed in oven at low heat , I swear the crust was even flakier,

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on January 24, 2009

      55

      Yep, these are the real deal, all right! My grandma was from Lake Linden in the Copper Country. She made the BEST pasties! When I tried to get the recipe from her, it was just, "Oh, a handful of this and a little bit of that." She did it by "feel" and "sight".These took me straight back to my childhood, Rose! After browsing through about 50 other pasty recipes here at zaar, yours was the only one with a lard crust. I knew I had the right one! That's what makes a pasty authentic and gives it that true U.P. flavor! Dee-lish! Look no farther, folks, this is THE U.P. pasty you're craving! Thank you so much for posting!:-)

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on February 06, 2007

      55

      These remind me of St. Ignace. Really easy dough to work with and very tastey and flakey when cooked. I used leeks in place of the onions, venison in place of the sirloin and added some shredded carrots and chopped celery with the other veggies. With just a sprinkle of garlic salt, oregano, & margorum it was perfect. Thanks for a great taste of home.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Upper Michigan Pasties

    Serving Size: 1 (535 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 801.2
     
    Calories from Fat 316
    39%
    Total Fat 35.1 g
    54%
    Saturated Fat 13.6 g
    68%
    Cholesterol 63.8 mg
    21%
    Sodium 2689.6 mg
    112%
    Total Carbohydrate 97.1 g
    32%
    Dietary Fiber 9.7 g
    38%
    Sugars 8.9 g
    35%
    Protein 23.8 g
    47%
    Detailed Nutrition Values About Nutrition Info

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