“Michigan” Pasty Recipe (Cornish Pasty)


I grew up in Michigan (most of the time) and I have very fond memories of going up to the Upper Peninsula. The U.P. is a different world, it even has different cuisine then the rest of Michigan. In the U.P. they have these fantastic little pocket pies called Pasties. Usually filled with meat, potatoes, carrots, onions, etc. These tasty little guys actually originate from Cornwall England and are designed to be filling, travel friendly meat pies for miners.


This is my take on the Michigan Pasty. I changed some things around, subbed pork sausage for sirloin beef and omitted the carrot (though I think it would be just as tasty with it, my fiance just doesn’t like cooked carrots). This recipe could easily be made for vegetarians if you use Morningstar breakfast patties crumbled and pan fried with the potatoes, carrots and possibly… peas?  This is how I make it at home.

photo (2)

You will need:

  • Prepared Pizza Dough (Trader Joes makes a really good one)
  • 1/2 pound to 3/4 pound of pork sausage (this depends on how much meat you want)
  • 2-3 dutch yellow potatoes – peeled and cut into small cubes
  • 2 cloves of garlic – minced fine
  • 1 shallot – minced fine
  • 1/2 Cup of Shredded Chesse (we use beechers, a Seattle staple)
  • Garlic Powder – to taste
  • Onion Powder – to taste
  • Cayenne Pepper – to taste
  • Salt and Pepper
  • One egg
  • A small bowl of water for egg wash and steaming the potatoes
  • Blend of Canola Oil and Olive Oil to coat pan
  • Optional – One Carrot cubed and 1/2 Cup of Thawed Frozen Peas
  1. Take you prepared pizza dough and pull to create a “drum skin” on the dough if it is soft to touch. Cover it in flour and set it in a bowl, cover with paper towel. Let to sit and warm up to room temp for about 15 – 20 mins. This will make it easier to roll out.photo (1)
  2. Preheat your oven to 425 F.
  3. Prep a sheet pan with parchment or oil it.
  4. Coat a large frying pan with the oil blend, warm to medium heat on stovetop.
  5. Put the cubed potatoes in the pan, add a few pinches of onion powder, garlic powder, salt, pepper and cayenne depending on how flavorful you want you taters. Mix to coat.
  6. Add a splash of water to the pan. Place a pot lid over the potatoes and do not touch them for… about 5 minutes. Let them steam through. You would also add the carrots at this point.
  7. Remove the lid and fry in oil until golden brown. At this point you can also add thawed frozen peas if you would like.
  8. Remove the now cooked potatoes from the pan and place in a bowl to the side. Don’t they look tasty? Try not to eat them all before you are ready to stuff your pasties!
  9. Add the garlic and shallot to the pan. Cook the shallot and garlic to a nice light golden color on medium heat.
  10. Add the sausage to the pan and break up with the spatula while it is cooking.
  11. When the meat is cooked through, place it in the same bowl as the potatoes at mix together.
  12. Whisk your one egg with a tiny amount of water to create an egg wash and place to the side.
  13. Drink a whiskey sour. Take a short break, cooking is tough work. (Replace with Root Beer if you are under 21)
  14. Remove the pizza dough from its resting state off the counter and cut into fourths or sixths depending on how large you want your pasty pies.
  15. Roll out the portions of dough to a nice 1/6 inch or thinner. The shape you want it is more of an oval than a circle.
  16. Place the mixture on one side of the dough portions, err on the side of overstuffed. Add the cheese to the top of that! As much as you want! Nobody can tell you what to do you’re an adult!
  17. Pull the dough with no mixture on its side over the mixture and crimp the edges all the way around shut.
  18. Place on the sheet pan, slice slits into the top of your little pasties.
  19. Cover every pie in a thin amount of egg wash, make sure to get it into the little crimped areas.
  20. Place in the oven to cook for 25 – 45 minutes (this time depends on where you live or how big you make them. 20-25 minutes works if you make bitty ones like I do) or until the bottom and top on the pasties are golden in color.photo (3)



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