Finnish Pasties Recipe

Ever since I was a child I have eaten Finnish Pasties! I have been wanting to put up my own Finnish pasties recipe for a while now, and I was finally able to do it this weekend. Pasties are just so delicious and combine veggies, meat, and a crumbly crust that when all combined together and topped with a little bit of gravy or ketchup, it just melts in your mouth.

Finnish pasties have a longstanding tradition in the Upper Peninsula of Michigan, where there are several Pasty stores and they are sold in many restaurants. Pasties are also available to purchase online and have shipped to your home. However, I think you will find that after making Finnish Pasties for the first time, they really aren’t that complicated- so you can just make them at home!

Even though these pasties are pretty filling, they are so good, that it really is hard to eat just one! Well good thing that you can easily double or triple this recipe for your large parties or potlucks, that way there will be plenty of pasties for everyone.


This Finnish Pasties Recipe is relatively easy to make once you get used to making the dough part!
Make sure when rolling out the dough that you use enough dough to ensure proper size of the pasty, and not to “over-fill” the pasties, otherwise they will leak out and crumble when baking.

Use a lot of flour when rolling out the dough so that it doesn’t get too sticky and make a huge mess.

The Finnish Pasty is practically an institution among some American Finns- so if you make this for a Finn you may be surprised by how excited they are to eat it!!!!!

Finnish Pasties Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6-8 medium sized pasties

Finnish Pasties Recipe

Makes 6-8 medium sized pasties


Pasty Dough:
3 cups flour
1 cup softened butter or shortening (if using shortening your crust will be more flaky)
1 ½ teaspoons salt
1 teaspoon baking powder
¾ cup cold water
Plastic wrap for chilling dough.
Pasty Filling:
1 lb ground turkey or ground beef. (When using turkey your pasty will be lower in fat and have more vegetable flavor.)
1 diced onion
2 medium potatoes (peeled and diced into small ½ inch pieces)
3 carrots (peeled and diced into small ½ inch pieces)
2 tablespoons melted butter and one cracked egg- and pastry brush for brushing over tops of pasty before baking
Amble amounts of salt, pepper, paprika, and savory to add to the filling for flavor.
Simple White Gravy topping (optional)
1 stick of unsalted butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon fresh ground black pepper.


    For Dough:
  1. Combine flour, baking powder and salt in a large mixing bowl.
  2. Begin to cut in shortening or butter with the flour using a fork until you achieve a crumbly appearance. You can also use a food processer to achieve this crumbly dough.
  3. Add cold water a little at a time and knead the dough with your hands until it pulls together into a small ball.
  4. Wrap ball in plastic wrap and chill in refrigerator for 1 hour. Chilling will make the dough easier to roll out into pasties.
  5. For Pasty Filling:
  6. Dice carrots, onion, and potatoes and put in a large mixing bowl.
  7. Break up turkey or beef into chunks.
  8. Add salt, pepper, paprika, and savory seasoning and stir together with a spoon or use your hands.
  9. To make each pasty, you will roll out the dough into around 10’’X 6’’ pieces. Make sure the dough isn’t too thick and use flour to prevent sticking to the counter.
  10. Spoon Pasty filling onto one side of the dough leaving around 1 inch free on the edge- then fold the other side over the top and use your thumbs to make the side of the pasty stick together.
  11. Cut off excess dough from the side and use a knife to cut three slots in the top of each pasty. (these are optional, and if freezing your pasties after baking, you may consider not doing this to help the pasties keep better in the freezer)
  12. Place on ungreased baking sheet and paint on the butter and egg mixture to the top of the pasty.
  13. Bake at 350 degrees for 1 hour.
  14. Serve topped with gravy and ketchup!
  15. For Gravy:
  16. Melt butter in a sautee pan and slowly stir in flour.
  17. Add milk, salt, and pepper a little at a time, until the gravy reduces down and thickens.
  18. Stir to prevent burning and sticking to the pan.


Finnish Pasties were traditionally eaten by copper miners in the Upper Peninsula of Michigan because they could keep for long periods of time and were easy to make in bulk.

Finn-pasty-2 Finn-pasty1 Pasty-gravy

When visting Escanaba Michigan in the U.P, be sure to visit Dobber’s Pasties and say hi to a few Yoopers 🙂

18 thoughts on “Finnish Pasties Recipe

  1. Kandie

    This made me very homesick since I am from Skandia, Michigan (outside of Marquette). I have eaten pasties all my life and I am going to make them again this weekend. Thanks

  2. P Hietanen

    It’s my understanding that pasties originally came from Cornwall in England via Cornish miners, but the Finns, including my dad, of the UP sure adopted them and make their own. My aunt taught my mother. (and we did add rutabaga.)

    1. Suzanne

      You are right! I am always on the campaign to remind people that the Finnish Pasty is actually a Cornish pasty! I am both Finnish and Cornish. Please people, the Finns Claim this as theirs but it really is Cornish.

  3. Jacqueline Hytinen Lutz

    I love pasties! They are my favorite and I like to use ketchup with them. My mom always made them like a pie and so that’s what I do too. My husband, who is not from the U.P. loves them too!

    1. Mark Lemke (Wuokila / Junti) Father is German

      Ketchup is for children. We forgave my mother for a pat of butter however au natural is the only way to go for a FIN or a child of the north.

  4. Walt Jend

    I never ever ate a Pasty with Gravy. But I have eaten way too many while visiting up in Copper Country. Mostly homemade which are very delicious and some bakery purchased from Tony’s in Laurium, that are my favorite.

  5. Darylee ( Dewsbury ) Chandler

    My Finnish mom always made them with steak, potato, onion salt and pepper. Served with ketchup. Grew up in Duluth Minnesota !

  6. Lynda B

    My mother said the miners in Calumet would put these (wrapped in foil) in their lunch and they would still be warm when lunch came around. I have fond memories of chopping vegetables and crumbling meat. My dad loved lots of pepper on them. My mother would of course add rutabaga if we could find one at the store.

  7. Francis Roberts

    I was born in Winona Michigan back in 1939. Have eaten pasty my whole life. I make them at least once a month. Learned to do it from my mom who was 100% finlander
    I use my Grandmothers recipe for crust.

    1 cup lard
    3 cups flour
    1/3 cup water
    1 egg
    1 teaspoon vingar

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