25 Delicious Yooper Pasty Recipes for Every Occasion

Folks, if you’re craving a taste of the Upper Peninsula’s heartwarming comfort food, you’re in for a treat! Our roundup of 25 Delicious Yooper Pasty Recipes for Every Occasion is packed with flaky, savory goodness that’ll make your kitchen smell like a Michigan autumn. Whether it’s a cozy family dinner or a hearty meal on the go, these pasties promise to delight. Dive in and discover your new favorite!

Traditional Yooper Pasty with Beef and Root Vegetables

Packed with hearty flavors, this Traditional Yooper Pasty wraps tender beef and earthy root veggies in a flaky, golden crust. Perfect for on-the-go eats or a cozy dinner, it’s a Upper Peninsula classic that’s stood the test of time.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 tsp salt
• 1 lb beef chuck, diced into 1/2-inch pieces
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 1 large carrot, peeled and diced into 1/2-inch pieces
• 1 small rutabaga, peeled and diced into 1/2-inch pieces
• 1 small onion, finely chopped
• 1 tbsp clarified butter
• 1 tsp freshly ground black pepper
• 1 egg, lightly beaten for egg wash

Instructions

1. In a large bowl, combine 2 cups flour and 1 tsp salt. Add chilled, cubed butter and blend until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat oven to 375°F. In a skillet, melt clarified butter over medium heat. Add diced beef and cook until browned on all sides, about 5 minutes.
4. Add chopped onion, diced potato, carrot, and rutabaga to the skillet. Season with black pepper and cook for another 5 minutes, stirring occasionally.
5. On a floured surface, roll out chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
6. Divide beef and vegetable mixture among dough circles. Fold dough over filling, crimping edges to seal. Brush with beaten egg.
7. Bake on a parchment-lined baking sheet for 45 minutes, or until crust is golden brown.
8. Let cool for 5 minutes before serving. Tip: For extra flakiness, chill the pasties for 10 minutes before baking.

Juicy beef and tender root vegetables meld beautifully inside the crisp, buttery crust. Serve with a side of ketchup or gravy for dipping, or enjoy cold as a hearty lunchbox treat.

Vegetarian Yooper Pasty with Lentils and Mushrooms

Unearth the comfort of the Upper Peninsula with this hearty, meat-free twist on a classic. Packed with earthy lentils and umami mushrooms, it’s a pasty that punches above its weight.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup green lentils, rinsed
• 2 cups cremini mushrooms, finely diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Wrap the dough in plastic and chill for 30 minutes.
5. Meanwhile, heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
6. Add mushrooms, cooking until they release their moisture and begin to brown, about 8 minutes.
7. Stir in lentils, thyme, and smoked paprika. Season with salt and pepper, then remove from heat.
8. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
9. Divide the filling among the circles, folding over to encase. Crimp edges with a fork to seal. Tip: Brushing the edges with water helps them stick.
10. Place pasties on a baking sheet lined with parchment. Bake for 25-30 minutes, until golden. Tip: Let them rest for 5 minutes before serving to set the filling.

Amazingly flaky crust gives way to a savory, spiced filling that’s both nourishing and satisfying. Serve with a dollop of sour cream or a sharp cheddar sauce for an extra decadent touch.

Cheesy Yooper Pasty with Cheddar and Potatoes

Oozing with nostalgia and cheese, this Yooper pasty wraps up comfort in a flaky crust. Dig in for a hearty bite of the Upper Peninsula’s favorite handheld meal, loaded with sharp cheddar and tender potatoes.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 tsp fine sea salt
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 1 cup sharp cheddar cheese, grated
• 1/2 cup yellow onion, finely diced
• 1 tbsp clarified butter
• 1/2 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and salt. Cut in chilled butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide dough into two equal portions. On a floured surface, roll out each portion into a 8-inch circle.
5. In a skillet over medium heat, melt clarified butter. Sauté onions until translucent, about 3 minutes.
6. Layer potatoes, sautéed onions, and cheddar cheese on one half of each dough circle, leaving a 1-inch border. Season with black pepper.
7. Fold the other half of the dough over the filling. Crimp edges with a fork to seal. Brush with egg wash.
8. Bake for 45 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
9. Let rest for 10 minutes before serving. Tip: The filling will be piping hot, so caution is advised.

Lusciously flaky with a gooey, cheesy center, this pasty is a textural dream. Serve it with a side of pickled beets or a dollop of sour cream for an extra kick.

Spicy Yooper Pasty with Jalapenos and Chorizo

Yooper pasties just got a fiery upgrade. Spice up your lunch with this bold twist on a classic, packing jalapenos and chorizo into every bite.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 tsp sea salt
• 1/2 lb chorizo, casing removed
• 1 cup russet potatoes, finely diced
• 1/2 cup yellow onion, minced
• 2 jalapenos, seeds removed and finely chopped
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 pasture-raised egg, lightly beaten

Instructions

1. Combine flour and sea salt in a large bowl. Cut in chilled clarified butter until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, until dough just comes together. Wrap in plastic and refrigerate for 30 minutes.
3. Preheat oven to 375°F. Line a baking sheet with parchment paper.
4. Brown chorizo in a skillet over medium heat, breaking it into small pieces, about 5 minutes. Drain excess fat.
5. Stir in potatoes, onion, jalapenos, smoked paprika, and cumin. Cook until potatoes are tender, about 10 minutes. Let cool slightly.
6. Divide dough into 4 equal portions. Roll each into a 6-inch circle on a floured surface.
7. Spoon 1/4 of the filling onto one half of each circle. Fold dough over filling and crimp edges to seal.
8. Brush pasties with beaten egg. Bake until golden brown, about 25 minutes.

Crispy on the outside, juicy on the inside, these pasties are a flavor explosion. Serve with a side of cool sour cream to balance the heat, or pack them for a picnic that promises to impress.

Chicken and Wild Rice Yooper Pasty

Unearth the comfort of the Upper Peninsula with this Chicken and Wild Rice Yooper Pasty—packed with hearty flavors and wrapped in a flaky, golden crust.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup cooked wild rice
• 1 cup roasted chicken breast, shredded
• 1/2 cup russet potatoes, finely diced
• 1/4 cup yellow onion, minced
• 1 tbsp clarified butter
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 egg, pasture-raised and lightly beaten

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour and sea salt. Cut in chilled butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Wrap in plastic and chill for 30 minutes.
4. Meanwhile, heat clarified butter in a skillet over medium heat. Sauté onions until translucent, about 3 minutes.
5. Add diced potatoes, cooking until slightly tender, 5 minutes. Stir in wild rice, chicken, black pepper, and smoked paprika. Remove from heat.
6. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
7. Divide filling among dough circles, fold over, and crimp edges to seal. Brush with beaten egg.
8. Bake on prepared sheet until golden brown, 25-30 minutes. Let cool slightly before serving.

Amazingly flaky crust gives way to a smoky, savory filling—perfect with a dollop of sour cream or a side of pickled vegetables for a tangy contrast.

Vegan Yooper Pasty with Tofu and Sweet Potatoes

Kickstart your day with a twist on a classic—vegan Yooper pasty that’s packed with protein and sweetness. This isn’t your grandma’s pasty; it’s a modern, plant-based powerhouse that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup vegan butter, chilled and cubed
• 1/4 cup ice water
• 1 cup firm tofu, pressed and diced into 1/2-inch cubes
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1/2 cup yellow onion, finely diced
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 tsp smoked paprika
• 1 tbsp nutritional yeast

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour and chilled vegan butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
4. While the dough chills, heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
5. Add diced sweet potato to the skillet, cooking until slightly softened, about 8 minutes. Stir in tofu, sea salt, black pepper, smoked paprika, and nutritional yeast. Cook for another 2 minutes, then remove from heat.
6. Roll out the chilled dough on a floured surface to a 1/4-inch thickness. Cut into 6-inch circles.
7. Divide the filling evenly among the dough circles, placing it on one half of each circle. Fold the dough over the filling, crimping the edges to seal.
8. Transfer the pasties to the prepared baking sheet. Bake for 25-30 minutes, or until golden brown.

Out of the oven, these pasties boast a flaky crust with a hearty, savory-sweet filling. Serve them with a side of vegan sour cream or a crisp green salad for a complete meal.

Breakfast Yooper Pasty with Eggs and Sausage

Jumpstart your morning with a Yooper pasty that’s stuffed to the brim with hearty eggs and savory sausage—this handheld breakfast is a game-changer.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 2 pasture-raised eggs, lightly beaten
• 1/2 lb breakfast sausage, casing removed
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 tsp fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Cut into 6-inch circles.
7. In a skillet over medium heat, cook 1/2 lb breakfast sausage until browned, breaking it into small pieces with a spoon.
8. Remove the sausage and set aside. In the same skillet, melt 1 tbsp clarified butter and scramble 2 lightly beaten pasture-raised eggs until just set.
9. Combine the scrambled eggs, cooked sausage, and 1/4 cup grated sharp cheddar cheese. Season with 1/4 tsp freshly ground black pepper.
10. Place a portion of the filling on one half of each dough circle. Fold the other half over and crimp the edges to seal.
11. Bake for 25-30 minutes, or until the pasties are golden brown. Tip: For an extra glossy finish, brush the pasties with a beaten egg before baking.
12. Let cool for 5 minutes before serving. Tip: Serve with a side of hot sauce for an extra kick.

Savory and satisfying, these pasties boast a flaky crust with a rich, meaty filling. Try drizzling with maple syrup for a sweet and savory twist.

Gluten-Free Yooper Pasty with Almond Flour Crust

Savory meets hearty in this gluten-free twist on a classic Yooper pasty. Packed with flavor and wrapped in a delicate almond flour crust, it’s a game-changer for gluten-free baking.

Ingredients

• 2 cups almond flour, finely ground
• 1/2 cup clarified butter, chilled
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1 lb grass-fed ground beef
• 1 cup russet potatoes, diced into 1/4-inch cubes
• 1/2 cup carrots, finely chopped
• 1/2 cup onions, minced
• 1 tbsp fresh thyme, chopped
• 1/2 tsp black pepper, freshly ground
• 1/4 cup beef stock, reduced-sodium

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, chilled clarified butter, egg, and sea salt. Mix until a dough forms. Tip: Handle the dough as little as possible to keep the crust tender.
3. Divide dough into 4 equal parts. Roll each into a 6-inch circle on a lightly floured surface.
4. In a skillet over medium heat, cook ground beef until no longer pink, about 5 minutes. Drain excess fat.
5. Add potatoes, carrots, onions, thyme, black pepper, and beef stock to the skillet. Cook for 10 minutes, stirring occasionally, until vegetables are tender. Tip: Let the filling cool slightly to prevent the crust from becoming soggy.
6. Spoon equal amounts of filling onto one half of each dough circle. Fold dough over filling, crimping edges to seal.
7. Transfer pasties to the prepared baking sheet. Brush tops with additional beaten egg for a golden finish.
8. Bake for 25-30 minutes, until crust is golden and filling is bubbly. Tip: Let pasties rest for 5 minutes before serving to allow flavors to meld.

The almond flour crust offers a nutty, buttery contrast to the savory filling. Serve with a side of pickled vegetables for a tangy crunch.

Yooper Pasty with Venison and Carrots

Grab your forks, foodies! This Yooper Pasty packs a punch with tender venison and sweet carrots, all wrapped in a flaky, golden crust. It’s rustic, hearty, and downright delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp sea salt
• 1 lb venison shoulder, diced into 1/2-inch pieces
• 1 cup carrots, julienned
• 1/2 cup yellow onion, finely diced
• 1 tbsp clarified butter
• 1 tsp freshly ground black pepper
• 1 egg, pasture-raised and lightly beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sifted flour and sea salt. Add chilled, cubed butter and blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Wrap dough in plastic and refrigerate for 30 minutes.
5. While dough chills, heat clarified butter in a skillet over medium-high heat. Add diced venison and sear until browned, about 3 minutes per side.
6. Add julienned carrots and finely diced onion to the skillet. Cook until vegetables are softened, about 5 minutes. Season with black pepper.
7. Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
8. Divide venison mixture among dough circles, placing filling on one half of each. Fold dough over filling and crimp edges to seal. Tip: Use a fork to press edges for a decorative finish.
9. Brush pasties with beaten egg wash. Bake on a parchment-lined baking sheet for 25-30 minutes, or until golden brown.
10. Let pasties cool for 5 minutes before serving. Tip: Serve with a side of pickled vegetables for a tangy contrast.

Juicy venison and sweet carrots shine in this pasty, with a crust that’s irresistibly flaky. Try dipping it in a wild berry compote for a surprising twist.

Seafood Yooper Pasty with Salmon and Dill

Whip up a taste of the Great Lakes with this Seafood Yooper Pasty—packed with flaky salmon, fresh dill, and a buttery crust that’s pure comfort.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1/2 lb fresh salmon fillet, skinless and diced
• 1 tbsp fresh dill, finely chopped
• 1/2 cup russet potato, peeled and finely diced
• 1/4 cup yellow onion, finely diced
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and chilled butter. Use a pastry cutter to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough will make it tough.
4. Shape dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
5. While dough chills, heat clarified butter in a skillet over medium heat. Add onion and potato, sautéing until softened, about 5 minutes.
6. Transfer onion and potato to a bowl. Fold in salmon, dill, salt, and pepper. Tip: Ensure salmon is evenly distributed for balanced flavor in every bite.
7. Roll out chilled dough on a floured surface to a 1/8-inch thickness. Cut into 6-inch circles.
8. Divide filling among dough circles, placing it on one half. Fold dough over filling, crimping edges to seal. Brush with egg wash.
9. Bake for 25-30 minutes, until golden brown. Tip: Rotate pasties halfway through for even browning.

Enjoy these pasties hot, where the flaky crust gives way to tender salmon and aromatic dill. Serve with a side of creamy dill sauce for an extra layer of flavor.

Sweet Yooper Pasty with Apples and Cinnamon

Forget what you know about pasties—this Yooper twist with apples and cinnamon is a game-changer. Flaky crust meets sweet, spiced filling in every bite.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp salt
• 2 medium apples, peeled and diced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and salt. Add chilled, cubed butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Divide dough into two equal portions. On a floured surface, roll each portion into a 1/8-inch thick circle.
5. In a separate bowl, toss diced apples with granulated sugar and ground cinnamon until evenly coated.
6. Spread clarified butter over each dough circle, leaving a 1-inch border. Spoon the apple mixture onto one half of each circle.
7. Fold the dough over the filling, crimping the edges with a fork to seal. Brush the tops with lightly beaten egg.
8. Bake for 25-30 minutes, or until the crust is golden brown and flaky. Tip: Rotate the baking sheet halfway through for even browning.
9. Let cool for 5 minutes before serving. Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Crisp, buttery crust encases a warmly spiced apple filling, creating a perfect balance of textures and flavors. Try drizzling with caramel sauce for a decadent finish.

Mexican-Inspired Yooper Pasty with Black Beans and Corn

Kick off your culinary adventure with this Mexican-Inspired Yooper Pasty, a hearty fusion that marries the rustic charm of Upper Michigan with bold south-of-the-border flavors. Packed with black beans and corn, it’s a handheld feast that’s as vibrant as it is satisfying.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 tsp fine sea salt
• 1 cup black beans, cooked and drained
• 1 cup sweet corn kernels
• 1/2 cup Monterey Jack cheese, shredded
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted flour and sea salt. Add the chilled butter cubes, working them into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into 6-inch circles.
5. In a separate bowl, mix the black beans, corn, Monterey Jack cheese, smoked paprika, and ground cumin. Spoon the filling onto one half of each dough circle, leaving a 1-inch border.
6. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: For a golden finish, brush the pasties with the beaten egg before baking.
7. Place the pasties on the prepared baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
8. Let cool for 5 minutes before serving. Tip: Serve with a side of salsa verde for an extra kick.

Delight in the flaky, buttery crust that gives way to a smoky, cheesy filling with pops of sweetness from the corn. These pasties are perfect for a picnic or as a grab-and-go lunch, offering a taste of fusion cuisine that’s both innovative and comforting.

Italian Yooper Pasty with Sausage and Peppers

Let’s dive into a hearty twist on a classic—think flaky crust, savory sausage, and sweet peppers, all baked to golden perfection.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1/2 lb Italian sausage, casings removed
• 1 cup bell peppers, julienned
• 1/2 cup onion, finely diced
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil, extra virgin
• 1 egg, pasture-raised and lightly beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Form the dough into a ball, wrap in plastic, and refrigerate for 30 minutes to relax the gluten.
5. While the dough chills, heat olive oil in a skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
6. Add diced onions, julienned bell peppers, and minced garlic to the skillet. Sauté until vegetables are soft, about 4 minutes. Season with sea salt and black pepper.
7. Roll out the chilled dough on a floured surface to a 1/8-inch thickness. Cut into 6-inch circles.
8. Divide the sausage and pepper mixture evenly among the dough circles. Fold the dough over the filling, crimping the edges to seal. Tip: Use a fork to press the edges for a decorative finish.
9. Brush the pasties with beaten egg wash. Bake for 25-30 minutes, or until the crust is golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Crunch into the flaky crust to reveal a juicy, flavorful filling with a hint of sweetness from the peppers. Serve with a side of marinara for dipping or enjoy as a grab-and-go meal.

Greek Yooper Pasty with Spinach and Feta

Whip up a storm in your kitchen with this fusion delight that marries Greek flavors with Yooper tradition. Bold, flaky, and stuffed with goodness, it’s a handheld feast that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 tsp sea salt
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sifted flour and sea salt. Add the chilled, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, stirring with a fork until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into 6-inch circles.
5. In a mixing bowl, combine the chopped spinach, crumbled feta, sliced Kalamata olives, extra virgin olive oil, dried oregano, and black pepper.
6. Place a generous spoonful of the spinach and feta mixture onto one half of each dough circle, leaving a 1-inch border.
7. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: For a golden finish, brush the pasties with a beaten egg before baking.
8. Transfer the pasties to the prepared baking sheet and bake for 25-30 minutes, or until golden brown and crisp.
9. Remove from the oven and let cool for 5 minutes before serving. Tip: Serve with a side of tzatziki for an extra Greek touch.

Zesty and hearty, these pasties boast a crispy exterior giving way to a savory, cheesy interior. Perfect for picnics or a grab-and-go lunch, they’re a testament to the magic of cross-cultural cuisine.

BBQ Yooper Pasty with Pulled Pork and Coleslaw

Revolutionize your BBQ game with this Yooper pasty twist—packed with smoky pulled pork and crisp coleslaw, it’s a handheld masterpiece.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 lb smoked pulled pork, shredded
• 1 cup BBQ sauce, divided
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp celery seed
• 1 egg, lightly beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and chilled clarified butter. Use a pastry cutter to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough will make it tough.
4. Divide dough into 4 equal portions. Roll each into a 6-inch circle on a floured surface.
5. In a medium bowl, mix shredded pulled pork with 1/2 cup BBQ sauce. Set aside.
6. In another bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and celery seed. Toss well.
7. Spoon 1/4 of the pork mixture onto one half of each dough circle, leaving a 1-inch border. Top with coleslaw.
8. Fold dough over filling, crimp edges with a fork to seal. Brush with beaten egg.
9. Bake for 25-30 minutes, until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Serve warm with remaining BBQ sauce on the side. Tip: For extra crunch, broil for the last 2 minutes.

Amazingly flaky crust gives way to tender, smoky pork and a tangy coleslaw crunch. Try drizzling with extra BBQ sauce and serving alongside pickled jalapeños for a spicy kick.

Indian-Inspired Yooper Pasty with Curry and Chickpeas

Dive into a fusion where Upper Michigan meets Mumbai. This Indian-Inspired Yooper Pasty swaps traditional rutabaga for spiced chickpeas, wrapped in a flaky, curry-kissed crust.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 tbsp curry powder
• 1 cup cooked chickpeas, drained
• 1/2 cup diced potatoes, parboiled
• 1/4 cup diced onions
• 1/4 cup diced carrots
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and salt. Cut in chilled clarified butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Tip: Handle dough minimally to keep it flaky.
4. Divide dough into 4 equal portions. On a floured surface, roll each into a 6-inch circle.
5. In a bowl, mix chickpeas, potatoes, onions, carrots, curry powder, and black pepper.
6. Spoon 1/4 of the filling onto one half of each dough circle. Fold dough over filling, crimp edges to seal.
7. Brush pasties with beaten egg. Tip: Egg wash ensures a golden, glossy finish.
8. Bake for 35-40 minutes, until crust is golden and flaky. Tip: Rotate baking sheet halfway for even browning.

Velvety chickpeas and tender veggies nestle in a buttery, spice-laced crust. Serve with a side of mango chutney for a sweet contrast.

Thai Yooper Pasty with Coconut Milk and Lemongrass

Let’s dive into a fusion that’ll blow your taste buds—Thai flavors meet the hearty Yooper pasty. Imagine tender fillings wrapped in flaky crust, with a creamy coconut twist and zesty lemongrass punch.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 lb pasture-raised ground beef
• 1 cup coconut milk
• 2 stalks lemongrass, finely minced
• 1 tbsp fish sauce
• 1 tsp turmeric powder
• 1/2 cup diced carrots
• 1/2 cup diced potatoes
• 1 egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix flour and chilled clarified butter until crumbs form. Gradually add ice water until dough comes together. Tip: Handle dough minimally to keep it flaky.
3. Roll dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
4. In a skillet over medium heat, brown ground beef. Add coconut milk, lemongrass, fish sauce, and turmeric. Simmer for 5 minutes until fragrant.
5. Stir in carrots and potatoes. Cook for 3 minutes. Tip: Vegetables should be slightly undercooked as they’ll bake further.
6. Place 1/4 cup filling on each dough circle. Fold over, crimp edges, and brush with egg wash.
7. Bake for 25 minutes or until golden brown. Tip: Rotate pasties halfway for even browning.

Kick back with pasties that boast a crispy exterior giving way to a moist, flavorful filling. Serve with a side of sweet chili sauce for an extra Thai kick.

French Yooper Pasty with Duck and Figs

Unearth the ultimate comfort mashup—this isn’t your grandma’s pasty. Bold duck meets sweet figs in a flaky hug.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 lb duck breast, skin-on, diced
• 1 cup fresh figs, quartered
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 egg, pasture-raised, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and chilled clarified butter. Use fingertips to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
4. Season diced duck with sea salt and black pepper. Sear in a dry skillet over medium-high heat until skin is crispy, about 5 minutes per side.
5. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
6. Layer duck, figs, and thyme on one half of each circle. Fold dough over filling, crimp edges with a fork.
7. Brush pasties with beaten egg. Bake for 25 minutes or until golden brown.
8. Let rest for 5 minutes before serving.

Now savor that golden crust giving way to juicy duck and jammy figs. Try it with a drizzle of balsamic reduction for a sweet-tangy twist.

Southern Yooper Pasty with Fried Chicken and Gravy

Yooper pasty meets Southern comfort in this mashup that’s breaking the internet. Flaky crust, juicy fried chicken, and rich gravy collide for a bite that’s unapologetically indulgent.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 lb pasture-raised chicken thighs, boneless and skinless
• 1 cup buttermilk
• 1 cup all-purpose flour, for dredging
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour, for gravy
• 2 cups chicken stock, hot
• Salt, to season

Instructions

1. Combine sifted flour and chilled clarified butter in a bowl. Cut butter into flour until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, until dough comes together. Wrap in plastic and refrigerate for 30 minutes.
3. Marinate chicken thighs in buttermilk for at least 1 hour, or overnight for maximum tenderness.
4. Preheat oil in a deep fryer to 350°F. Dredge marinated chicken in flour mixed with smoked paprika, garlic powder, and cayenne pepper. Fry for 12-15 minutes until golden and internal temperature reaches 165°F.
5. Melt unsalted butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 2 minutes until golden.
6. Slowly pour in hot chicken stock, whisking continuously until gravy thickens, about 5 minutes. Season with salt.
7. Roll out chilled dough to 1/8-inch thickness. Cut into circles. Fill each with fried chicken and a spoonful of gravy. Fold and crimp edges to seal.
8. Bake at 375°F for 25-30 minutes until pasties are golden brown.

Zesty flavors and a crunchy-meets-tender texture make this dish a showstopper. Serve with a side of pickled jalapeños for a spicy kick that cuts through the richness.

Hawaiian Yooper Pasty with Pineapple and Ham

Just when you thought pasties couldn’t get any better, we’re tossing in Hawaiian vibes with pineapple and ham. This Yooper pasty remix is your ticket to flavor town—no passport needed.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 teaspoon sea salt
• 1 cup diced pineapple, fresh
• 1 cup diced ham, pasture-raised
• 1/2 cup sharp cheddar cheese, grated
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted flour and sea salt. Add the chilled, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into 6-inch circles.
5. In a separate bowl, mix the diced pineapple, ham, and grated cheddar cheese. Spoon the filling onto one half of each dough circle, leaving a 1-inch border.
6. Brush the edges with the lightly beaten egg wash, then fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Ensure the edges are well-sealed to prevent filling from leaking during baking.
7. Transfer the pasties to the prepared baking sheet. Brush the tops with the remaining egg wash for a golden finish.
8. Bake for 25-30 minutes, or until the pasties are golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.

Vibrant with the sweet tang of pineapple and the savory depth of ham, these pasties offer a delightful contrast in every bite. Serve them with a side of spicy aioli for an extra kick or enjoy them straight out of the oven for maximum crispiness.

Rustic Yooper Pasty with Game Meat and Root Beer Glaze

Make your taste buds dance with this hearty Yooper pasty, stuffed with wild game and drizzled with a root beer glaze that’s pure magic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 lb game meat (venison or rabbit), finely diced
• 1 cup rutabaga, peeled and diced
• 1 cup carrots, peeled and diced
• 1 cup potatoes, peeled and diced
• 1/2 cup onion, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 cup root beer
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sifted flour and chilled clarified butter. Use a pastry cutter to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough makes it tough.
4. Divide dough into 4 equal portions. Roll each into a 1/8-inch thick circle on a floured surface.
5. In another bowl, mix diced game meat, rutabaga, carrots, potatoes, onion, sea salt, and black pepper.
6. Spoon 1/4 of the filling onto one half of each dough circle. Fold dough over filling, crimp edges to seal.
7. Place pasties on a baking sheet lined with parchment paper. Bake for 45 minutes, or until golden brown.
8. While pasties bake, combine root beer, brown sugar, and apple cider vinegar in a small saucepan. Simmer over medium heat until reduced by half, about 10 minutes. Tip: Stir occasionally to prevent burning.
9. Brush warm glaze over baked pasties. Serve immediately. Tip: For an extra kick, add a pinch of cayenne to the glaze.

Delight in the flaky crust giving way to a savory, tender filling, with the glaze adding a sweet, tangy finish. Perfect with a cold craft beer or as a campfire feast under the stars.

Gourmet Yooper Pasty with Truffle and Wild Mushrooms

Just when you thought pasties couldn’t get any better, we’re leveling up the classic Yooper with truffle and wild mushrooms. This isn’t your grandma’s pasty—unless she’s a Michelin-starred chef.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp sea salt
• 1 tbsp white truffle oil
• 1 cup wild mushrooms, finely chopped
• 1/2 cup Yukon Gold potatoes, diced
• 1/4 cup yellow onion, minced
• 1/2 lb ground venison
• 1 tsp fresh thyme, chopped
• 1/2 tsp black pepper, freshly ground
• 1 egg, pasture-raised and lightly beaten

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Tip: Handle the dough as little as possible to keep it flaky.
3. Roll dough into a 12-inch circle on a floured surface. Brush with truffle oil, leaving a 1-inch border.
4. In a skillet over medium heat, sauté mushrooms, potatoes, and onion until tender, about 5 minutes. Add venison, thyme, and pepper; cook until venison is browned. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Spoon filling onto one half of the dough circle. Fold dough over filling; crimp edges to seal. Brush with beaten egg. Tip: Egg wash gives the pasty a golden, glossy finish.
6. Bake for 45 minutes, or until crust is golden brown. Let rest for 5 minutes before serving.

Melt-in-your-mouth crust meets earthy truffle and wild mushrooms in every bite. Serve with a drizzle of truffle oil for an extra luxe touch.

Kids-Friendly Yooper Pasty with Mini Sausages and Cheese

Huddle up, foodies! This Yooper Pasty twist packs mini sausages and cheese into a flaky crust, making it a hit with the kiddos and a breeze for busy parents.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1/2 tsp sea salt
• 1 cup sharp cheddar cheese, grated
• 1/2 lb mini sausages, precooked
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and sea salt. Add chilled butter cubes, working them into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough leads to a tough crust.
4. Roll out the dough on a floured surface to a 1/4-inch thickness. Cut into 6-inch circles.
5. Place a handful of grated cheddar and mini sausages on one half of each dough circle. Fold the other half over the filling, crimping the edges with a fork to seal.
6. Brush each pasty with beaten egg wash for a golden finish. Tip: Egg wash ensures a shiny, appetizing crust.
7. Bake for 25-30 minutes, or until the crust is golden brown and flaky. Tip: Let pasties cool for 5 minutes before serving to avoid burns.

Golden and glorious, these pasties offer a crispy exterior with a gooey, savory center. Serve with a side of ketchup or mustard for dipping, or pack them cold for a picnic surprise.

Low-Carb Yooper Pasty with Cauliflower Crust

Transform your meal game with a Low-Carb Yooper Pasty that swaps traditional dough for a crispy cauliflower crust. This twist keeps it light without skimping on the hearty, meaty fillings Yooper pasties are known for.

Ingredients

• 1 medium head cauliflower, riced (about 3 cups)
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/2 lb grass-fed ground beef
• 1/2 cup diced rutabaga
• 1/2 cup diced carrots
• 1/4 cup diced onion
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Steam riced cauliflower for 5 minutes, then squeeze out excess moisture using a clean kitchen towel.
3. In a bowl, mix cauliflower with egg, Parmesan, salt, and pepper until a dough forms.
4. Press dough onto the baking sheet into a 1/4-inch thick rectangle. Bake for 20 minutes until golden.
5. While crust bakes, melt clarified butter in a skillet over medium heat. Add beef, rutabaga, carrots, onion, thyme, and garlic powder. Cook for 10 minutes, stirring occasionally, until beef is browned and vegetables are tender.
6. Spread filling over one half of the baked crust, leaving a 1-inch border. Fold the other half over and press edges to seal.
7. Bake for another 15 minutes until crust is crispy and filling is hot.

Flaky crust meets savory filling in this low-carb delight. Serve with a dollop of sour cream or a side of pickled vegetables for an extra tang.

Holiday Yooper Pasty with Turkey and Cranberry Sauce

Venture into the heart of holiday flavors with this twist on a classic Yooper pasty. Packed with succulent turkey and tangy cranberry sauce, it’s a festive handheld feast that’ll steal the spotlight at any gathering.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp fine sea salt
• 1 cup roasted turkey breast, finely diced
• 1/2 cup homemade cranberry sauce
• 1/4 cup russet potato, peeled and finely diced
• 1/4 cup yellow onion, finely diced
• 1 tbsp clarified butter
• 1/2 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and sea salt. Add chilled butter cubes, working them into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
4. While dough chills, heat clarified butter in a skillet over medium heat. Sauté onion and potato until tender, about 5 minutes. Cool slightly.
5. Roll out chilled dough on a floured surface to a 1/8-inch thickness. Cut into 6-inch circles.
6. Divide turkey, cranberry sauce, and sautéed vegetables among dough circles. Season with black pepper.
7. Fold dough over filling, crimping edges to seal. Brush with egg wash.
8. Bake on prepared sheet until golden, 25-30 minutes. Let rest for 5 minutes before serving.

Flaky, buttery crust gives way to a savory-sweet filling that’s downright irresistible. Serve with a side of extra cranberry sauce for dipping, or pack cold for a next-day lunch that tastes even better.

Conclusion

Many mouthwatering pasty recipes await in this roundup, perfect for any event or cozy night in. We hope you’re inspired to roll up your sleeves and try these Yooper delights. Don’t forget to share which recipe stole your heart in the comments and pin your favorites on Pinterest for fellow pasty lovers to discover. Happy baking!

Bella Bacinos