Pasty’s

[s&wchad]

… and just what were you expecting?

They're fairly common in Michigan. These were made with some leftover corned beef, but you can use any meat you want. Not much to it, Martha Stewart’s pie crust recipe, carrots, potato, rutabaga, onion, a little butter and some spices. Yummy!

 

[sourdough44]

I'm going snowmobiling in the U.P. in a few weeks with the Son. I grew up there & will take a few back home with us. Just a little ketchup & your good to go.

 

[gunlovingirl]

A complete meal in a small package! And they taste great!

 

[AITG]

Many years ago there was a Guinden cartoon of two tourists going to a UP pasty shop. The conversation went

"Can we look at a menu?"
"No".

You have to appreciate a complete meal that can be wrapped in newspaper and is still edible four hours later.

 

[pbslinger]

I ate a bunch of them during my visit to England, Scotland and Wales. I love them!

 

[feralmerril]

Back in the early 60s I worked around hancock/holton michigan. Never heard of them until then. Got to likeing them. Never did try those saunas and getting switched in a snowbank though!

 

[Stinger4me]

Pasty's

Sourdough44; If you are close to Ontonagon go to Syl's and see if they are serving them. The pasties there are as good as home-made. When in Marquette area try Lawry's on U.S. 41 not as good as Syl's but very tasty. If you have room on the engine in your vehicle warp them in foil and set them on the engine. That will keep them toasty and tasty. I wish I hadn't read this, now I want a pasty.

Stinger

 

[ACP230]

We make pasties from my grandma's recipe, with a mixture of diced beef and pork. Venision and pork make a great pasty too, but if you don't kill a deer in November you are stuck with beef and pork.

Vegetables are spuds, rutabagas, and onions.
No carrots! I think carrots make them taste too sweet.

Some folks (usually older) like buttermilk on the side. Some put gravy on pasties. I have tried buttermilk alongside but don't favor it.
No gravy either, please.

My brother used to drive up from Florida and stop at the first pasty shop in Iron Mountain.
"Then I knew I was back in the U.P.," he said.
On the way out he'd stop there again.
"Then I knew I was leaving the U.P."

 

[jimmyj]

Hi:
If they are fatting and bad for me-I'm in!
Jimmy

 

[john3136]

The original Cornish Pastie had a thick "ridge" of pastry around it.

Idea was that the coal miners can hold the ridge and eat the rest without eating worrying about having hands covered in dirt/coal.

 

[enfield]

The wife and I were just discussing pasties the other day. Needless to say, you can't buy a pastie in Tennessee. We're gonna have to make some and, if I take one to work and heat it in the microwave for lunch, I should draw a crowd.

Nothing smells better than a hot pastie - meat, taters, onions -- it's got it all!

 

[pete-driver]

Needless to say, you can't buy a pastie in Tennessee.

These people ship year round. I go there each summer.
Mackinaw Pastie and Cookie Co.

 

[Cyrano]

My mother-in-law used to make them for her sons when they went hunting in northern Minnesota. They'd stay warm until lunch time if put in the pocket of your mackinaw, wrapped in newspaper.

 

[ia1727]

Pasties ?

Looks like a homemade pot pie to me.

 

[ACP230]

An outfit called Pasty Central also ships all year round.

 

[DGNY]

Pasties

Superb and heartwarming [and heart-clogging if made the way my grandmother made them]! They were working man food in England, among other places, along with roasted potatoes sold on the street [first you warmed your hands and then your insides, per my grandfather, born 1883] and fish & chips sold in newspaper.

Cousin in Essex, England extolls pasties' praises still.

Regards,

Dyson

 

[enfield]

Pot pies are a poor distant cousin of the pastie.

I'll pass on the Mackinaw pasties -- I bought a frozen pastie in Dearborn a few years ago and I woudn't have fed it to a dog. There used to be a GREAT pastie shop in Dearborn near Adray's -- Fox's Pastie Shop. Sadly they're gone now.

 

[PALADIN85020]

My maternal grandfather was a miner in Bisbee, Arizona, and this family dish has now been handed down for four generations, still the favorite in my household. These were always referred to as "Cousin Jack Pastys." The Cousin Jacks were the Cornish miners that came over from England, and that's where the dish originated. We make it with steak cut into small cubes, potatoes, onions, and plenty of butter. Best when broken up on your plate and dashed with lots of garlic salt and black pepper. Nothing finer. I understand that the upper peninsula of Michigan is a breeding ground for this taste treat, 'cause they have a lot of miners there. There are a couple of restaurants here in Arizona, one in Tempe, and one in Mesa, that serve them. Try the Cornish Pasty Company, located at 960 W. University in Tempe. They have a lot of variety on the theme. BTW, "Pasty" is pronounced "pass-tee" which distinguishes it from an item of stripper apparel.

 

[Sven]

Glad you cleared it up how to pronounce pasties, Paladin. This dog-gone thread is sure making me hungry for one. I might have to run uptown to the Pasty Shop for supper -- wife is in Mesa visiting her folks.

 

[s&wchad]

Looks like a homemade pot pie to me.

Pot pies have broth. That's what I did with the other half of Martha's crust recipe… chicken thigh pot pie! Wouldn't want to put one of these in your pocket.

 

[grub348]

Pasties, my favorite UP food group. Syls in Ontanagon is about 550 miles from here and the Mission in Baraga is about 510 so when I get the urge to eat a genuine pasty I go to King Arthur's Pasties and Bakery in Grand Blanc [ on Hill rd.] Pretty decent pasties , but seeing is its only about a nine mile drive its just not quite the same dining experience!

 

[Milton]

My wife just came into the room and saw the pasty's on the early part of this post.She asked if someone would please tell her exactly how to prepare these??!!!!!

 

[sigp220.45]

They were a big deal in Butte, Montana, too.

 

[sonny]

Yeah, they are good. Invented by the folks in the Michigan's Upper Peninsula (the UP's) although they brought the recipe over from Finland? perhaps. They do make them rarely in the lower peninsula. They are very good, although some folks object to the rutabaga.
The U.P. is also famous for Iron Mountain, Michigan Tech, deer-hunting, swamps and universal welfare. There's not a heck of a lot of work up there, but it's a marvelous place to visit, at least in the summer. The western part of the Upper Peninsula even has mountains. Although I'm making some fun of it, it's a great place. A few of my friends from the lower peninsula have retired to small cabins up there. Very quiet, very friendly.
Sonny

 

[CAJUNLAWYER]

A couple of summers ago, the wife and I drove around lake Michigan and had an absolute blast!!! Loved the country-the UP was wayyyy neat. Saw Lake Superior went to Sault St. Marie, St Ignace. Green Bay, Holland, everything. Nice people gorgeous country. But we never heard of pasties had some great smoked whitefish though. This thread brought back some nice memories of the trip. Thanks

 

[john3136]

Related to the pasty is the Australian pie
Australian and New Zealand meat pie - Wikipedia, the free encyclopedia

and the sausage roll
Sausage roll - Wikipedia, the free encyclopedia

They are normally all found hanging out together the the local bakery...

 

[CORPORAL PUNISHMENT]

I'm trying to get my wife to eat more of these. I like me a BIG woman!!!!

 

[s&wchad]

My wife just came into the room and saw the pasty's on the early part of this post.She asked if someone would please tell her exactly how to prepare these??!!!!!

Here’s the crust I use. It makes enough for four pasty’s.
Making Pie Crusts and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

For the filling, dice some peeled potato, carrots, onion, rutabaga, and meat (all uncooked). I used cooked corned beef because I had it, but I typically use raw sirloin or game meat. Mix it up with some salt, pepper and parsley, half fill the dough, top with a couple pats of butter , seal it up, vent the top and bake at 375F for about 50 minutes. I brush egg yolk on top so it browns nice. If it starts to get too dark, cover with foil.

 

[graytwo]

Pasties

UP soul food. Had my fix this summer in Marquette at Lawry's. Taught my grand-daughter to eat one: she would be the 7th generation. They do work if frozen if it is a good pasty to start with. Have ordered from Pasty Central and brought a dozen back frozen on dry ice from Lawry's. Origin is Cornish although all miners in the UP adopted them, especially the Finns. We make our own, but skip the rutabaga. My grand-mother always insisted on twice-ground round steak for the meat.......and a lard based crust. We are a ketchup, not gravy, family......

Graham

 

[mtgianni]

The original Cornish Pastie had a thick "ridge" of pastry around it.

Idea was that the coal miners can hold the ridge and eat the rest without eating worrying about having hands covered in dirt/coal.

That's how they are made in Butte also. Nothing but potatoes and beef go inside. Camps are split as to whether they get brown gravy or catsup, no one ever gets both.