Comfort food at its finest! The Upper Peninsula (Yooper) region of Michigan is famous for its savory pasties, a hearty and satisfying meal that’s perfect for any occasion. These flaky-crusted pockets of goodness are filled with a variety of ingredients, from classic beef and potato to more adventurous options like venison and root vegetables.
In this article, we’ll be sharing 18 delicious Yooper pasty recipes that are sure to become new favorites in your household. Whether you’re a meat-lover or a vegetarian, there’s something for everyone on this list. From traditional flavors to creative twists and even gluten-free options, these recipes showcase the versatility and richness of Yooper cuisine.
So grab a cup of coffee (or your favorite beverage), get cozy, and let’s dive into the world of Yooper pasties!
Classic Yooper Beef and Potato Pasty
This hearty pasty is a staple of Upper Peninsula cuisine, packed with tender beef, potatoes, and veggies.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 large potatoes, peeled and diced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/4 cup cold water
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in potatoes, peas and carrots, thyme, salt, and pepper.
5. In a separate bowl, whisk together flour and cold water to form a dough.
6. Roll out dough to about 1/8 inch thickness.
7. Place beef mixture onto one half of the dough, leaving a 1/2 inch border around edges.
8. Fold other half over filling; press edges to seal.
9. Brush with egg wash (beaten egg mixed with 1 tbsp water) and cut a few slits in top for steam to escape.
10. Bake for 40-50 minutes or until golden brown.
Cooking Time: 40-50 minutes
Rustic Yooper Venison and Root Vegetable Pasty
Rustic Yooper Venison and Root Vegetable Pasty Recipe
Summary: This hearty pastry recipe combines the flavors of wild venison with a medley of root vegetables, perfect for a cozy meal on a chilly evening.
Ingredients:
– 1 cup ground venison
– 1/2 cup finely chopped carrots
– 1/2 cup finely chopped parsnips
– 1/4 cup diced red bell pepper
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1 tablespoon butter, melted
– 1 puff pastry sheet, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, combine venison, carrots, parsnips, and red bell pepper. Cook over medium-high heat, breaking up the mixture with a spoon, until the vegetables are tender.
3. Add flour, salt, black pepper, and paprika to the skillet; stir to combine.
4. Roll out puff pastry sheet to a thickness of about 1/8 inch (3 mm).
5. Spoon the venison and vegetable mixture onto one half of the pastry, leaving a 1/2-inch (1 cm) border around the edges.
6. Brush the edges with melted butter; fold the other half of the pastry over the filling, pressing gently to seal.
7. Place the pasty on a baking sheet lined with parchment paper and bake for 35-40 minutes or until golden brown.
Traditional Yooper Rutabaga and Carrot Pasty
Traditional Yooper Rutabaga and Carrot Pasty Recipe
Summary: This hearty pasty is a staple of Upper Peninsula cuisine, filled with a delicious blend of rutabaga, carrots, onions, and spices. Perfect for a comforting meal on the go.
Ingredients:
– 2 cups rutabaga, peeled and diced
– 1 cup carrots, peeled and sliced
– 1 onion, chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 2 tablespoons all-purpose flour
– 1/4 cup butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rutabaga, carrots, onion, salt, pepper, and nutmeg.
3. Mix well until the vegetables are evenly coated with the spices.
4. Roll out pie crust or puff pastry to a thickness of about 1/8 inch (3 mm).
5. Place the vegetable mixture onto one half of the dough, leaving a 1/2-inch (1 cm) border around the edges.
6. Brush the edges with water and fold the other half of the dough over the filling. Press edges to seal.
7. Crimp or flute the edges to prevent filling from escaping during baking.
8. Bake for 35-40 minutes, or until the crust is golden brown.
Enjoy your delicious Traditional Yooper Rutabaga and Carrot Pasty!
Savory Yooper Pork and Onion Pasty
This hearty pasty is a twist on the classic recipe, adding savory yooper flavors to tender pork and caramelized onions. Perfect for a cozy dinner or packed lunch.
Ingredients:
– 1 pound ground pork
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1 tablespoon olive oil
– 1/2 cup chicken broth
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground pork over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add sliced onions, minced garlic, salt, pepper, and paprika to the skillet. Cook until onions are caramelized.
4. Stir in chicken broth and bring mixture to a simmer.
5. Roll out pie crust and place cooked pork and onion mixture in center.
6. Fold crust over filling, pressing edges to seal.
7. Brush with olive oil and bake for 30-35 minutes, or until golden brown.
Cooking Time: 30-35 minutes
Cheesy Yooper Pasties with Cheddar and Bacon
A twist on the classic Upper Peninsula favorite, these pasties pack a punch of cheesy goodness and smoky bacon. Perfect for a quick lunch or dinner that’s sure to please.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1/2 cup cheddar cheese, shredded
– 4 slices of cooked bacon, crumbled
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together the shredded cheddar cheese and crumbled bacon.
3. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon the cheese and bacon mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Fold the other half of the pastry over the filling and press the edges together with a fork to seal.
6. Brush the top with milk and sprinkle with salt and pepper to taste.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Spicy Yooper Pasties with Jalapeños and Ground Beef
These savory pasties are a twist on the classic Upper Peninsula recipe, adding a spicy kick from jalapeños and ground beef. Perfect for a hearty snack or meal.
Ingredients:
– 1 package of frozen yooper pasty dough (or homemade crust)
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/4 cup chopped jalapeño peppers
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a large skillet over medium-high heat, breaking up with a spoon as it cooks.
3. Add chopped onion, jalapeños, tomato paste, and Worcestershire sauce to the skillet. Season with salt and pepper to taste.
4. Roll out yooper pasty dough to desired thickness.
5. Place 1/2 cup of beef mixture onto one half of the dough, leaving a 1/2 inch border around edges.
6. Fold dough over filling and press edges together to seal.
7. Brush tops with egg wash (beaten egg mixed with water) and sprinkle with shredded cheddar cheese if desired.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vegetarian Yooper Pasties with Mushrooms and Lentils
Experience the hearty flavors of Upper Peninsula cuisine with this vegetarian twist on a classic pasty recipe. These savory pockets are filled with sautéed mushrooms, tender lentils, and flaky pastry.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup cooked lentils
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté mushrooms, onion, and garlic until tender.
3. Add cooked lentils, thyme, salt, and pepper; stir to combine.
4. Roll out puff pastry to desired thickness.
5. Spoon filling onto one half of the pastry, leaving a 1/2-inch border.
6. Fold other half over filling; press edges to seal.
7. Brush tops with beaten egg for golden brown finish.
8. Bake pasties for 20-25 minutes or until golden.
Cooking Time: 20-25 minutes
Yooper Pasties with Ground Turkey and Sweet Potatoes
Traditional pasties get a delicious boost from the addition of sweet potatoes and ground turkey, making this recipe a perfect comfort food for any time of year.
Ingredients:
– 1 lb ground turkey
– 2 large sweet potatoes, cooked and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups pie crust dough (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground turkey, onion, garlic, and frozen vegetables until the turkey is browned, breaking it up into small pieces as it cooks.
3. Stir in Worcestershire sauce and thyme. Season with salt and pepper to taste.
4. Roll out pie crust dough to desired thickness. Spoon the turkey mixture onto one half of the dough, leaving a 1/2-inch border around the edges.
5. Top with diced sweet potatoes and fold the other half of the dough over the filling. Crimp the edges to seal.
6. Place pasties on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Yooper Pasties with Kielbasa and Sauerkraut
These flaky pasties are filled with the savory flavors of kielbasa, sauerkraut, and melted cheese. Perfect for a comforting meal or snack.
Ingredients:
– 1 package of refrigerated Yooper Pasties
– 1/2 cup cooked kielbasa, sliced
– 1/4 cup sauerkraut, drained
– 2 tablespoons butter, softened
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together kielbasa and sauerkraut.
3. Unroll the Yooper Pasties and place on a flat surface.
4. Spoon the kielbasa-sauerkraut mixture onto one half of each pastry, leaving a 1/2 inch border around edges.
5. Sprinkle shredded cheese over filling.
6. Fold other half of pastry over filling to form a triangle or rectangle.
7. Press edges together to seal and crimp with a fork.
8. Place pasties on baking sheet lined with parchment paper.
9. Brush tops with softened butter.
10. Bake for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Gluten-Free Yooper Pasties with Almond Flour Crust
Gluten-Free Yooper Pasties with Almond Flour Crust: A twist on the classic Upper Peninsula delicacy, this recipe substitutes traditional wheat crust with almond flour for a gluten-free and nutty alternative.
Ingredients:
For the filling:
– 1 cup ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
For the almond flour crust:
– 2 cups almond flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 tablespoon ice-cold water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef, onion, and garlic until the meat is browned.
3. Add frozen vegetables, salt, and pepper. Cook until the vegetables are thawed and heated through.
4. In a separate bowl, combine almond flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
5. Gradually add ice-cold water, stirring with a fork until the mixture forms a ball.
6. Roll out the crust on a lightly floured surface to about 1/8 inch thickness.
7. Spoon the filling onto one half of the crust, leaving a 1/2-inch border. Fold the other half over and press edges to seal.
8. Brush with egg wash (beaten egg mixed with 1 tablespoon water) for a golden glaze.
9. Bake for 25-30 minutes or until the crust is golden brown.
Yooper Pasties with Chicken and Leeks
Experience the classic flavors of the Upper Peninsula with this hearty recipe featuring tender chicken, caramelized leeks, and flaky pastry.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium leeks, sliced
– 2 tablespoons butter
– 1 onion, diced
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 2 cups puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken and leeks in butter until the chicken is cooked through.
3. Add onion and flour; stir until combined.
4. Roll out puff pastry on a floured surface to desired thickness.
5. Spoon chicken mixture onto one half of the pastry, leaving a 1/2-inch border.
6. Fold the other half over filling and press edges to seal.
7. Brush with egg wash (beaten egg mixed with water) and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Yooper Pasties with Lamb and Rosemary
Experience the bold flavors of lamb and rosemary wrapped in a flaky crust, filled with creamy Yooper goodness.
Ingredients:
– 1 pound ground lamb
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 package puff pastry, thawed
– Yooper (1 cup)
– Water, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine lamb, olive oil, garlic, rosemary, salt, and pepper. Mix well.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness. Cut into squares, approximately 4 inches per side.
4. Place 1-2 tablespoons of the lamb mixture onto one half of each square, leaving a 1/2 inch border around the edges.
5. Spoon 1-2 tablespoons of Yooper on top of the lamb mixture.
6. Fold the other half of the pastry square over the filling to form a triangle or rectangle shape. Press edges together to seal.
7. Brush tops with water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Mini Yooper Pasties for Appetizers
Mini Yooper Pasties for Appetizers
Summary: Mini Yooper Pasties are an innovative take on traditional pasties, packed with creamy yogurt and flavorful fillings. Perfect for appetizers or snacks.
Ingredients:
– 1 package of mini puff pastry sheets (about 12-15 sheets)
– 1 cup plain yogurt
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together yogurt, feta cheese, parsley, scallions, and lemon juice.
3. Roll out puff pastry sheets into small squares (about 3-4 inches per side).
4. Place about 1 tablespoon of the yogurt mixture in the center of each square.
5. Fold the dough over the filling to form a triangle or a square shape, pressing edges to seal.
6. Brush tops with egg wash (beaten egg mixed with a little water) and bake for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Yooper Pasties with Corned Beef and Cabbage
For those unfamiliar, a Yooper pasty is a traditional Upper Peninsula of Michigan dish that’s essentially a savory pie filled with meat, potatoes, and vegetables. This recipe puts a twist on the classic by adding corned beef and cabbage for an added depth of flavor.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1 pound cooked corned beef, diced
– 1 cup shredded cabbage
– 1/2 cup diced potatoes
– 1 onion, diced
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a bowl, mix together corned beef, cabbage, potatoes, and onion.
4. Place the mixture onto one half of the pastry, leaving a 1-inch border around edges.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with beaten egg for a golden glaze.
7. Bake for 25-30 minutes or until pastry is golden brown.
Cooking Time: 25-30 minutes
Yooper Pasties with Wild Rice and Cranberries
Experience the flavors of Michigan’s Upper Peninsula with this hearty, savory pastry filled with wild rice, cranberries, and tender beef. This recipe is a twist on the traditional Yooper pasty, adding a sweet and tangy element from the cranberries.
Ingredients:
– 1 pound ground beef
– 1 cup cooked wild rice
– 1/2 cup fresh or frozen cranberries
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/4 cup cold butter, cut into small pieces
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
3. Add the cooked wild rice, cranberries, onion, garlic, and thyme to the skillet. Season with salt and pepper to taste.
4. On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness.
5. Spoon the beef mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
6. Fold the other half of the pastry over the filling and press the edges together with a fork to seal.
7. Brush the top crust with cold water and cut a few slits in the top to allow steam to escape.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Yooper Pasties with Butternut Squash and Sage
Discover the heartwarming flavors of Upper Peninsula, Michigan with these rustic pasties filled with roasted butternut squash, sage, and gooey cheese.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. In a bowl, mix together roasted butternut squash (see note), butter, garlic, sage, and salt and pepper to taste.
4. Spoon the squash mixture onto one half of the pastry, leaving a 1/2 inch border around edges.
5. Sprinkle cheddar cheese on top of the squash.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 25-30 minutes or until golden brown.
Note: Roast butternut squash at 375°F (190°C) for about 45-50 minutes or until tender, then let cool.
Yooper Pasties with Smoked Salmon and Dill
In the Upper Peninsula of Michigan, pasties have been a staple for generations. This recipe puts a fresh twist on the classic by adding smoked salmon and dill for a deliciously modern take.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 teaspoon salt
– Filling ingredients (see below)
– Filling:
+ 8 oz smoked salmon, flaked
+ 1/4 cup chopped fresh dill
+ 1 tablespoon lemon juice
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour and salt. Add butter and use a pastry blender or fingers to work into a coarse crumb.
3. Gradually add water, stirring with a fork until the dough comes together in a ball.
4. Divide dough into two equal pieces. Roll out each piece into a thin circle, about 1/8 inch thick.
5. Spoon filling onto one half of each circle, leaving a 1-inch border around edges.
6. Fold other half over filling and press edges to seal.
7. Brush tops with water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Sweet Yooper Pasties with Apples and Cinnamon
Sweet Yooper Pasties with Apples and Cinnamon: A Twist on a Classic
These pasties are a delightful combination of flaky pastry, tender apples, and warm cinnamon. Perfect for a cozy evening or as a sweet treat any time of the year.
Ingredients:
– 1 package of puff pastry, thawed
– 2-3 medium-sized apples, peeled and sliced
– 1/4 cup granulated sugar
– 2 teaspoons ground cinnamon
– 1/4 teaspoon nutmeg
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together sliced apples, granulated sugar, ground cinnamon, and nutmeg until well combined.
3. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon apple mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Fold the other half of the pastry over the apples and press edges to seal.
6. Brush tops with melted butter and cut a few slits for steam release.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to warm up with these 18 hearty Yooper pasty recipes, perfect for comfort food lovers! From classic beef and potato to savory pork and onion, and even vegetarian options with mushrooms and lentils, there’s something for everyone. Try unique combinations like lamb and rosemary or smoked salmon and dill, or go for traditional flavors like rutabaga and carrot or corned beef and cabbage. Whether you’re looking for a comforting meal or a delicious appetizer, these Yooper pasties have got you covered.
