The filled pastry dish associated with Michigan’s Upper Peninsula is the pasty. Pronounced “pass-tee,” it is a baked, hand-held turnover traditionally filled with meat and vegetables.
The pasty became strongly associated with the U.P. through Cornish miners who immigrated to the region during the nineteenth-century mining boom. Its compact shape made it practical for miners: the thick crimped edge could be held with dirty hands and discarded, while the substantial filling provided a portable meal underground. Traditional versions often contain beef, potatoes, onions, and rutabaga, though recipes vary by family and community.
The pasty is not unique to Michigan; it originated in Cornwall, England, where it is known as a Cornish pasty. Michigan’s version developed its own regional identity and remains a staple at restaurants, bakeries, festivals, and roadside shops throughout the Upper Peninsula. Modern fillings can include chicken, pork, venison, hamburger, or even pizza ingredients. Samosas and empanadas are also filled pastries, but they belong to different culinary traditions and are not the dish specifically linked to Michigan’s U.P.