Homemade Pasty Recipe Mmmmm, good!

By Jim

This is the pasty recipe I got from my Mom, one of my favorites growing up in the Upper Peninsula of Michigan. And it still is a favorite!

The amounts for ingredients can be adjusted to taste. If you like more ground beef or potatoes, add some. If you prefer less rutabaga or turnip, use less.

Pasty Recipe

2 lbs ground beef (uncooked)
3-4 good size potatoes
½ large onion
4-5 celery stalks
½ rutabaga (optional, but I suggest at least trying it.)
½ turnip (optional)
12-15 baby carrots
Salt and pepper to taste

Makes 8-10 pasties

Chop potatoes into small squares. About the size of a French fry, cubed.

Chopping up the potatoes for a pasty

The veggies, ready for pasties

Chop rutabaga, carrots, and turnip into smaller squares. Chop onion into small pieces.

Combine everything in a large mixing bowl. (By hand is easiest.)

Combining ingredients in a bowl for pasty recipe

Mix togehter all the pasty ingredients

Roll out pie crust to approx. 9” diameter circles, one for each pasty.

Hand rolled pasty pie crust

Store bought pie crust for pasties

Store-bought pie crust works fine too, and is much easier. My mom’s pie crust is the best I’ve had, but I don’t make it anymore, since a major ingredient is lard. And I’ve found the name-brand refrigerated pie crusts from the grocery store are a good substitute.

For each crust, put in about 1 cup of the mixture of veggies and ground beef, onto one half of the crust.

Place one cup of ingredients into pasty pie crust

As you scoop it into a cup, it’s easy to see that you get a good variety of all ingredients.

Fold over the crust. Pinch together the edges.

Fold over the pasty crust

Pinch edges of pasty crust to seal

Place small slits in the top of the crust.

Place small slits in top of crust with knife

Bake at 375 for one hour.

Pasties out of the oven, ready to eat!

They are ready to eat! Enjoy. I like ketchup with them (and this is about the ONLY thing I like with ketchup. Brown gravy is good too. But, they are a complete meal in themselves, so the ketchup or gravy isn’t even needed to enjoy your pasty!

Pasty - ready to enjoy!

They can also be frozen if they won’t be eaten in the next couple days.

For frozen pasties, they can be heated in an oven at 350 for about 40-45 minutes. After about 20 minutes, I cut them in half, to help the middle of the pasties thaw and heat thoroughly.

As a variation, my sister adds a can of Cream of Celery soup to the beef and veggie mixture to help moisten it.

Pasty recipe complete

And if you want a pasty recipe that uses cubed beef, I recommend you visit Real Restaurant Recipes

If you try a pasty from our recipe, let us know what you think!

The pasties came out great! I halved the recipe because I only had one box of Pillsbury crusts. I used 2 potatoes, 3 small ribs celery, 1/4 onion and about 1 tsp salt & 1/2 tsp black pepper.(I hated to leave the carrots out but my husband hates carrots.) Also, I brushed them with beaten egg before baking at 375 for exactly one hour. One of them stuck to my non stick baking pan so I think next time I would spray it with Pam or use the non stick foil underneath? I was tempted to use the cream soup mentioned for moistness but wanted to try the original recipe first. I'm glad I prepared them this way because they were moist, easy and very tasty. The burger I had in the house was 80/20. I think 85/15 would be a little healthier and possibly not too dry? Anyway, thanks for the recipe. It reminded me of the one my dear mother used to make only easier! Oh, and we used ketchup with them. I had some brown gravy but we preferred the ketchup. Yum!

~Rob & RosemarySewell, NJ

I'm originally from Lansing and my dad LOVES pasties. He would get them every year when he went hunting in the UP. Us kids always thought of it as a special treat that we would only get that one time of the year. Thank you SO MUCH for your pasty recipe. My husband and I plan to make them for my father when he comes to visit.

~LexeyBaltimore, MD



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