With two locations in Mackinaw City, Mackinaw Pastie & Cookie Co. is an easy — if not completely traditional — spot to pick up a hand pie and a cookie before the drive across Mackinac Bridge into the UP. These eye-shaped pockets come in classic iterations like beef, potatoes, onions, and rutabaga as well as a taco-style “pastie grande” and a “pastie Italiano” with marinara sauce and mozzarella cheese. The aforementioned brown gravy abounds.

One of the U.P.’s most beloved pasty pitstops, Lehto’s has been packing meat and veggies into pastries since 1947. The original recipe is a longer rolled pocket of flaky pastry filled with beef, onions, potato, and rutabaga. Gravy costs extra, but, if anything, you should be going for the free ketchup anyway.

This pasty shack and fudge shop’s pasties may not be much to look at (the pastry is rolled into a tube) but the flavors are right. Choose from traditional fillings like beef or pork. Ketchup is available, but the pasties probably won’t need it.

Marquette mainstay Jean Kay’s makes Cornish pasties using a family recipe. Each pocket is bulging with flank steak and rutabaga and round with a twist in the front. The restaurant also makes sandwiches, salads, and wraps.

Founded in Ishpeming more than 70 years ago, this venerable pasty stop also has an outpost in Marquette. Half moon-shaped pasties here come in two sizes — large and small — filled with veggies and beef. Fans also swear by the cudighi sandwiches.

Edging up against the Wisconsin border in Ironwood, this U.P. pasty shop serves a variety of pasties from traditional Cornish (steak, potatoes, rutabagas, and onions) to Finnish-style pasties with carrots.

Quinnesec staple The Pasty Oven delivers large pasties with the traditional twisted “handle” crust closure along one side of the pie. The restaurant bakes a broad selection of pasties including pepperoni pizza, chicken and cheese, and breakfast pockets with a choice of ham or sausage.