Traditional Upper Peninsula (UP) Michigan Pasties Recipe

There’s a reason the Upper Peninsula Michigan’s pasties are legendary—these hearty hand pies were born in the iron mines of the 1800s, designed to fuel hardworking miners through long, grueling days. Wrapped in a flaky lard crust and stuffed with tender beef, potatoes, rutabaga (a non-negotiable Yooper staple), and onions, a traditional pasty is humble yet iconic. Miners once held them by the crimped crust (meant to stay clean for eating later!) and savored every meaty, veggie-packed bite.

This recipe stays true to its UP roots—no shortcuts, no fancy tricks. Just honest, rib-sticking comfort food that tastes like home, whether you’re a lifelong Michigander or a first-time pasty maker. Bake a batch, freeze the extras, and taste the history in every buttery, golden mouthful.

Pro tip: Serve with a side of pickled beets or gravy, and you’ll understand why this dish is still Michigan’s edible heirloom. 🥧✨

Michigan Pasties Recipe

Makes 6 hearty pasties

Dough Ingredients (simple and sturdy):

• 4 cups (500g) all-purpose flour
• 1 tsp salt
• 1 cup (190g) cold lard (or ½ lard + ½ shortening for a lighter texture)
• ¾ cup (180ml) ice water

Filling Ingredients (no-frills miner’s classic):

• 1 lb (450g) chuck steak or ground beef (coarse grind), finely diced
• 2 medium russet potatoes, peeled and diced into ¼-inch cubes
• 1 small rutabaga (aka “swede”), peeled and diced into ¼-inch cubes
• 1 medium yellow onion, finely chopped
• 1½ tsp kosher salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour (to thicken juices)
• 3 tbsp cold butter, cubed (optional, for richness)

Instructions

1. Make the Dough

• In a large bowl, mix flour and salt. Cut in the lard with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add ice water, mixing until the dough just holds together. Divide into 6 equal balls, wrap in plastic, and chill for 1 hour.

2. Prep the Filling

• In a large bowl, combine steak, potatoes, rutabaga, onion, salt, pepper, and flour. Mix well.

3. Assemble

• Roll each dough ball into an 8- to 9-inch circle (about ⅛-inch thick). Pile 1 generous cup of filling onto one half, leaving a 1-inch border. Dot with ½ tbsp butter (if using).
• Fold the dough over to create a half-moon shape. Crimp the edges tightly by folding and pinching the dough (or use a fork to seal). Cut 2-3 small slits on top to vent.

4. Bake

• Preheat oven to 375°F (190°C). Place pasties on a parchment-lined baking sheet.
• Bake for 50-60 minutes until golden brown and filling bubbles through the vents.

5. Serve

• Let rest 10 minutes. Serve warm with:
  • Ketchup or beef gravy (traditional UP style)
  • A side of pickled beets or coleslaw

Key Traditions to Honor

• Rutabaga is mandatory: UP locals scoff at recipes that skip this earthy veg.
• Crimped edges: A thick seal ensures no juice leaks—miners once held them by the crust to eat!
• Lard crust: Tender and sturdy enough to survive a lunch pail.
• No fancy spices: Salt, pepper, and onions are all you need.

Pro Tip
For authenticity, use ground beef if you’re channeling 20th-century UP home cooks, or diced chuck for an older mining-era version. Freeze unbaked pasties for later—they’ll taste just as good reheated in a lunchbox!

This is the recipe your Yooper grandma would approve of—simple, hearty, and built to fuel a day in the iron mines. 🥧⛏️