I am now digging deep to find a pie to write about for this blog……deep in the freezer and deep in my memory. This week I discovered a trove of frozen pasties (can be pronounced “past-ties” or “paste-ties” as I was told when I bought these treats.) When Dick and I were on a trip to Michigan and went to the area of Escanaba in the Upper Peninsula or UP as it is called by the locals, we ate pasties from roadside stands and gourmet restaurants and every place in between. We also found a market that sold frozen pasties in a big to-go box, and kept them on ice for the trip back to Indianapolis.
Pasties are meat hand pies. The recipe came from Cornish miners who arrived in the UP in the 1800s to work in the copper and iron mines. Pasties are traditionally filled with meat, potatoes, onions, and turnips and served warm. The miners, who did not take time to come out of the mine for lunch, took these hand-held meals with them as they went down into the mines. As the story goes, they warmed them on a mining shovel held over head-lamp candles. 
People: Uppers (pronounced “Yooppers”) are proud of their heritage. To savor a flavor of the importance of pasties in the UP today, watch the movie Escanaba in da Moonlight, a story about a father and two sons spending the weekend at a cabin in the UP hunting deer. This tongue-in-cheek comedy is written by a young Jeff Daniels who also stars in it.
Places: Dobber’s Pasties. This store makes the traditional beef-filled pies. In case you want to order, they will ship. https://dobberspasties.com/
Pies: Youppers are experts in making pasties. One served with a salad makes a “tasty pastie” lunch or dinner. I am attaching the Yoouper Pastie recipe, but you can adapt to your own taste. 
- 2 cups shortening
- 2 cups boiling water
- 5-1/2 to 6 cups all-purpose flour
- 2 teaspoons salt
- FILLING:
- 6 medium red potatoes (about 3 pounds), peeled
- 2 small rutabagas (about 1-1/2 pounds), peeled
- 1 pound ground beef
- ½ pound ground pork
- 2 medium onions, chopped into ¼-inch pieces
- 3 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- ¼ cup butter
- Half-and-half cream or a lightly beaten large egg, optional
- Directions
- In a large bowl, stir shortening and boiling water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
- Cut potatoes and rutabagas into ⅛- or ¼-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
- Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.
- Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
I grew up in escanaba eating Doobers, I live in texas an go home to visit most summers and last time I was home I went to Grams, so much better than doobers, I just wish they would ship but the owner said they don’t. Try Grams in Escanaba you wont be disappointed.
I can only assume this is a parody? Not only did you miss the whole point of a “yooper”, you even spelled it wrong. Why would anyone call themselves uppers? Obviously no research went into this article. Just a phone getting waste of time. Also, Dobbers pasties are terrible.. learn to write
You are correct. Dobbers pasties are the bottom of the barrel. I was just in Marquette and had a Jeans pastor. It was top notch. Yes a simple internet search would have turned up the correct spelling of Yooper.
You must be a troll of liberal sorts! Most hateful people from home!! May peace and joy come upon you! Thank you, to whomever wrote this! I was homesick until I was reminded that many people from there have hateful souls. I apologize to the kind people that have to live life surrounded by hateful, narrow-minded fools.
Whoever told you pasties can be pronounced “paste-ties” was pulling your leg. It’s only “pass-ties”. And it’s spelled “Yoopers”.
I am curious about the use of boiling water in this recipe. Every other recipe I’ve seen stresses ice cold water together with very cold butter and/or lard. How does this affect the texture of the dough?
Awesome! My grandfather was born and raised in Iron Mountain. He passed the making of pastie’s to my mom while in Royal Oak, MI. She passed it onto myself and my sister, and we continue to make them today at our prime of 67 years old. Have passed it onto our kids and grand kids. One of those wonderful things that keep the generations linked forever. ❤
I order my pasties from lawery’s in Marquette there 17 oz. Pasties will feed 2 people
Still making my mom’s recipe. Everyone knows mom’s are always the best. Lol. Born a yooper but live in Florida. Have not found them here yet. Ordered from the UP had them delivered over night. Expensive but worth the treat to get from lawreys. I’m from Ishperming .
I grew up in Michigan. Eating Pasties was a common thing. My Dad was born & raised in the UP. Pasties were a regular lunch when we were heading to our cabin or visiting family in Ironwood. I am suprised folks are making a big deal outta them. I make them for my family here in Fairmount Ind. and they love them. I’ve never had a recipe. I watched my Mom make them. At 61 I try to get my wife to make pasties but she likes mine and doesn’t want to compare to mine. LOL Anyway, make them to your taste. They are so easy and freeze well. Finding this talk online makes me wanna make some. I’m going to a friends Sat. to watch a fight on TV and am gonna carry Pasties for the guys. I’ll use this recipe as a start though keep it simple, as it’s suppose to be.
Pastys came from Cornwall England with the the Cornish miners {Cousin Jacks as they were called}.
Pass-tee is food but Paste-tee is an item women wear to cover a couple of spots on their upper body when doing some dances. The pronunciation should not be interchanged or confused when ordering.
PASS-TEE will get food
Yes, Yoopers in the Upper Peninsula.
The recipe is quite like mine, but I also add carrots, and use lard in my crust.
Syl’s Cafe in Ontonagon is a great place for a pasty.
Please. No carrots
Agreed…Nay Nay!!
I’ve only gotten them from “Pasty Corner” in Iron River, I brought 10 frozen recently and bought 2 for the ride back after helping with cleanup at the Holiday gas station in L’Anse. I heat them per the instructions and cover them with beef gravy. They’re awesome, thin flaky crust, could use a dash of salt but a wonderful heart warming meal add a salad and apple pie for dessert and I’m good to go!!
I am a Yooper – born & raised in the U.P. and moved to Minneapolis after High School.
I need to give recognition to a special Pasty made by Milda’s Cafe in Minneapolis. One of a few pasty places in here – but Milda’s is one of the best. If you ever get to Mpls – be sure to give them a try.
Mel Robinson…seek out Land’s End Pasty in the Dinkeytown neighborhood. They competed in the Pasty competition in Cornwall. In addition to traditional, they make variations.
As a pasty connoisseur, Lehto’s, Mickeys, Autrain Store, Lawyr’s and Colonel K’s in the UP are the best I’ve had, and I’ve had lots.
Autrain market is the best for me.
I enjoyed reading your article online about Pasties in the Upper Peninsula of Michigan.
Here is a song I wrote, “Michiganders.” I hope you get a smile out of it. Only 2 minutes long…..
https://youtu.be/5mSbyOgntm0
Keep up the good work.
Sincerely,
George Peter Block, Jr.
Boyne Falls, Michigan
For pasties south of the Mackinac Bridge, check out Vic’s Pasties, Bridge Street, Saranac, Michigan.
The owner makes the pasties using a traditional recipe passed down from family in the Upper Peninsula. 😊
Yoopper not Youpper thank you!
Are you sure it’s not yooper? That’s how we always spelled it….
One important step most people leave out When the pasties come out of the oven put a damp dish towel over them it softens for crust so it doesn’t turn hard
The best homemade style of pasties comes from Browns in little lake mi. Near Gwinn mi. They are the bigest ones ive seen ive lived up here 20 years and tried many pasties. Also they are made the traditional way using chopped beef and choped pork not ground meat. Rutabagas and carrots. You recipe is not traditional. I9
Yooper. I agree with Betty’s recipe. Also think the best ones are from Syl’s in Ontanagon.
Absolutely! My dentist was next door. Always stopped at Syl’s for a pasty and still make it there when I go home to visit.
One note to the AUTHOR: We are called Yoopers, not Youppers or Uppers😉
I used to eat pasties when I was stationed at K.I.Sawyer A.F.B. I poured beef gravy over it, the shredded cheese and Jalapenos. What a meal.
Exactly, it’s spelled Yooper. And if you don’t know what a Yooper Scooper is, you don’t really know the UP. 😝
For sure.Syl’s is the best I’ve had.
Oh the old ones also use suet not shortning
When in the U.P. be sure to head to mohawk and stop in at The Mohawk Supperette. The owner Victor Tanskanen and his crew make an award winning Pasty. It makes a great snack or meal to take with you .