Pasties are traditional meat pie recipes from the Upper Peninsula of Michigan. These pasties are made with rutabaga, so they’re real! If you want pasties to turn golden brown, brush them with milk.



  • 3 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons salt
  • 1 cup shortening
  • 1 cup cold water


  • 1 pound boneless round or chuck steak, cut into 1-inch cubes
  • Two medium potatoes, peeled and cubed
  • One medium onion, chopped
  • One medium carrot, diced (Optional)
  • 1/2 cup cubed rutabaga
  • Salt and pepper to taste
  • Six tablespoons margarine


  1. Mix flour, salt, and water in a large bowl. Add shortening to make the mixture into coarse crumbs. Mix in the water until the dough is well combined. Form a ball and wrap it in plastic. Refrigerate for 30 minutes.
  2. Preheat the oven to 350°F (175° C). Place parchment paper on a baking sheet.
  3. Make the filling by mixing meat, potatoes, onions, carrots, rutabaga, and salt until well combined.
  4. Divide the dough into six equal pieces. Make balls from the dough and roll them out on a floured surface to make 6-inch rounds. Place half the filling on each game, then dot with one tablespoon of margarine. To seal, fold the uncovered pastry over the filling. Place on the prepared baking sheet by pricking it with a fork.
  5. Bake for one hour in the preheated oven.