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The Hirshon Michigan Yooper Pasties

  • Total Time: 0 hours


Units Scale
  • Pastry:
  • 3 cups flour
  • 1 cup beef suet, ground fine combined with 1/4 cup leaf lard (if necessary, substitute equal amounts of Crisco)
  • 1 teaspoon salt
  • 7 tablespoons cold water
  • Filling:
  • 1 pound top round beef, cut into 1/4″ dice
  • 1/2 pound pork shoulder, cut into 1/4″ dice
  • 5 medium-sized Yukon gold potatoes, peeled and cut into thin irregular-shaped “chips”
  • 1/2 rutabaga, peeled and cut into 1/4” dice
  • 1 large onion, peeled and cut into 1/4” dice
  • Minced Fresh Parsley and Minced Fresh Sage in a 2:1 ratio (TFD ADDITION: optional but recommended)
  • 1 tablespoon freshly ground black pepper (TFD ADDITION)
  • Butter
  • Ketchup to serve


  1. Mix the flour and salt in a large bowl. Cut in the lard and suet with a pastry blender until it resembles pea sized crumbs.
  2. Add in the water all at once and mix with a spoon or fork until you have a clump of dough. It will be moist. Add in a little bit of flour to make it pliable and soft, if needed.
  3. Flour a cutting board. Take out a small fist size of dough and roll it out, about 1/4 thick. Try to make it in an oval shape.
  4. Combine potatoes, salt to taste and pepper, rutabaga, and chopped onion. Add beef and pork mixture. Season again, adding parsley and sage to taste.
  5. Take a 1 cup measure of the uncooked meat filling and place it on one side of the dough. Add 1 tsp. of butter on top of the filling, then fold the pastry over with your hands and crimp the edges so they don’t come apart.
  6. Repeat for the rest of the pasties and place on a baking sheet lined with parchment paper. Pierce each pasty 3 times with a knife to vent steam.
  7. Bake in a 375F oven for 45-50 minutes or until golden brown. Either eat immediately or let cool, then wrap with tinfoil and place in freezer-safe bags and store in the freezer.
  8. Serve with ketchup, as the Yoopers do. TFD confesses to sneaking a few shakes of Tabasco into his ketchup when no one is looking.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1418.11 kcal
  • Sugar: 6.15 g
  • Sodium: 743.26 mg
  • Fat: 77.89 g
  • Saturated Fat: 40.52 g
  • Trans Fat: 0.6 g
  • Carbohydrates: 127.41 g
  • Fiber: 10.8 g
  • Protein: 51.59 g
  • Cholesterol: 170.63 mg

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