If you’ve ever driven through Michigan’s Upper Peninsula, chances are you’ve seen signs for pasties everywhere. These hearty, handheld meat pies are a staple of Northern Michigan cuisine, brought over by Cornish miners generations ago. Today, I’m sharing a tried-and-true, perfected pasty recipe that brings together the buttery crust, tender filling, and classic flavors you crave.
After years of experimenting—and one accidental batch large enough to feed a small town—I’ve finally crafted the ultimate pasty recipe scaled down to make eight perfect pasties at home.
What Makes a Great Pasty?
In my travels across the Upper Peninsula, I’ve sampled pasties from some of the most beloved bakeries. Every one offers its own spin, but the true test of a great pasty lies in three things:
- A flaky, flavorful crust that holds everything together
- A well-seasoned filling with hearty chunks of meat and vegetables
- That unmistakable comfort-food satisfaction with every bite
Today, we’re focusing on the filling and crust—the heart of every perfect pasty.
The Buttery, Flaky Pasty Crust
This crust recipe borrows from my favorite pie dough, creating a rich, tender pastry that complements the savory filling beautifully.
Ingredients for the crust:
- 4½ cups all-purpose flour
- 1¾ cups buttermilk
- 5 tablespoons chilled lard
- 14 tablespoons chilled butter
- 1½ tablespoons kosher salt
Start by combining the flour and salt in a food processor. Add the butter and lard, pulsing until the fat is broken down to pea-sized bits. Pour in the buttermilk and gently mix by hand to form a dough.
Divide the dough in half, shape into discs, cover with plastic wrap, and refrigerate for at least 1 hour.
The Traditional Pasty Filling
Authentic pasties feature a rustic mix of beef, potatoes, rutabaga, and onions. For the ultimate flavor and texture, I grind my own chuck roast for a coarser, meatier bite.
Here’s what you’ll need for the filling:
- 1 pound coarsely ground chuck roast
- 3 cups diced Yukon Gold potatoes
- 1 cup diced rutabaga (essential for that true pasty flavor)
- ¾ cup diced carrots
- 1¼ cups diced sweet onion
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon beef bouillon mixed into 2 tablespoons warm water
Toss everything together in a large bowl until well combined. The filling should be hearty, rustic, and full of balanced seasoning.
Assembling Your Pasties
Preheat your oven to 350°F. Get your workstation ready with flour, a rolling pin, your chilled dough, filling, butter, and parchment-lined baking sheets.
Roll the dough to about ⅛-inch thickness. Cut into 8- or 9-inch circles. Add roughly 1¼ cups of filling to the bottom half of each circle, leaving space around the edges. Place a small pat of butter in the center of the filling for extra richness.
Wet the edges of the dough with water, fold over the top, and press the edges to seal. You can crimp the edges with a fork or roll them with your fingers for a traditional look.
Cut a small X in the top of each pasty to vent steam during baking.
Baking to Golden Perfection
Place the assembled pasties on your prepared baking sheets and bake for 1 hour at 350°F. The crust should be golden brown, crisp, and flaky, while the filling turns tender and juicy inside.
The Best Pasties I’ve Ever Made
After countless batches and road trips in search of pasty perfection, I can confidently say these are the best pasties I’ve ever tasted. The combination of buttery crust and hearty filling hits all the right notes—and now, you can enjoy them from the comfort of your own kitchen.
Whether you’re a lifelong pasty fan or discovering them for the first time, I hope this recipe becomes your new favorite. Happy baking!
Optional Serving Ideas:
- Enjoy with ketchup (for those loyal to tradition)
- Serve with gravy for extra indulgence
- Pair with a crisp cider or hot coffee on a chilly day