Michigan pasties recipes upper peninsula

If you're ever in Northern Michigan, you might wonder how pasties are made. Here's the recipe that is used in the Upper Peninsula. Try this original recipe, and then add some of your own variations.

My mother-in-law taught me how to cook frozen pasties. If you're looking for a delicious, easy, and cheap meal, you can't go wrong with these

PASTY RECIPE- 1 1/2 sticks butter (cold and cut into bits) 1 1/2 tsp. salt 6 tbsp. water In a large bowl, combine flour, butter and salt...

From SAVEUR Issue #159 "By the shores of Gitche Gumee, by the shining Big-Sea-Water," Henry Wadsworth Longfellow wrote in The Song of Hiawatha. We recalled that epic poem last October as we drove beside that same Big-Sea-Water—the Chippewa moniker for Lake Superior. Keep reading »

Easy Upper Michigan Pasty Recipe: Beef and Vegetable Pasties

When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough…

An authentic Michigan food, the original Cornish beef pasty was brought to the Michigan Upper Peninsula by the English copper miners of the 1840s from their native Cornwall. The miners would place the pasty on top of their shovel and warmed it over the headlamps deep in the copper mine. This versatile meat pie can have a million variations, but we like to stick with the original beef pasty recipe from Michigan Tech.

These pasties filled with meat, potatoes, onion, carrots, and rutabaga are the real deal — famous meat pies from the Upper Peninsula of Michigan.

If you enjoy a traditional Upper Peninsula pasty, you need to try Lehto’s Pasties in St. Ignace Michigan.

Citizens, this post was inspired by a recent episode of Bizarre Foods, where host Andrew Zimmern visited the upper peninsula of Michigan. He profiled this recipe and it inspired your glorious leader to grace it