Michigan Pasty Recipe | Yummy Beef Pasties w Vegetables + Easy Dough (2024)

FAQs

What are Michigan pasties made of? ›

Pasties were the original fast food of copper miners and lumberjacks. Brought here from the mining region of Cornwell, England, U.P. wives would fill the rolled-out dough with leftover beef, potato, onion and rutabaga, fold the pastry in half, seal the edges and bake.

Ready to eat cold - but best heated in an oven for true pasty pleasure! From Chilled: 180°C / Fan 160°C / Gas mark 4 for 20-25 minutes. From Frozen: 190°C / Fan 170°C / Gas mark 5 for 40-50 minutes. Allow it to rest for 3-4 minutes - and enjoy.

It was in the 1700s & 1800s that pasties became popular with working class families in Cornwall but they no longer contained the rich and decadent fillings of the 13th century, instead, they consisted of a simple short crust pastry case with potato, swede and onion, all common vegetables, and occasionally some cheap ...

For shortcrust pastry

(rough puff can also be used): 500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry) 120 g lard or white shortening.

Pasties, pronounced "pass-tee", are traditional meat pies that began in England and were brought to Michigan by Cornish miners when they migrated to Northern Michigan in the 1800's. Pasties are a beloved tradition in Michigan, particularly so in the U.P. (Upper Peninsula).

Buckram. Buckram is a material that is most often found in things like the lining of hats. It is a firm material that can be molded to whatever shape you create when it's damp, and then it dries in that form. Buckram is a great material to line your pasties so that you can apply adhesives and make them more durable.

Try liquid filling

As mentioned above, beef and vegetables are the most common fillings. However, as The Guardian pointed out, some chefs go a step further with a little extra liquid filling. Namely, the addition of gravy can prevent the entire dish from drying out.

If you think it's ready, put a knife or skewer through the top of the Pasty, then pull it out and feel the skewer, to check that the Pasty is piping hot all the way through.

What is the difference between a pasty and a pastry? ›

A pasty is a meat hand pie generally made with beef and potatoes. Pastry is is a dough made with flour, a liquid, and a solid fat such as butter, shortening, or lard. Pastry can be either sweet or savoury.

In Michigan, where 19th-century Cornish immigrants brought the pasty into the iron mines of the Upper Peninsula, the pasty has been celebrated with local festivals and statewide proclamations. The Cornish pasty descends from a broader family of medieval English meat pies.

The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, ...

Pasties: The Meaty Center Of 'Yooper' Food. Michigan's Upper Peninsula is a landmass jutting out of the northern tip of Wisconsin. The pasty's prevalence is linked to an early 1800s rush to mine copper deposits in the region. The resulting onslaught of laborers from Cornwall, England, brought over the pasty.

There will always be great debate about the origin of the pasty, but one easy way to detect the Devon pasty from the Cornish is that the Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semi-circular and side-crimped along the curve.

The traditional Cornish pasty has sliced vegetables while the evolved Yooper pasty has diced vegetables. The correct way to eat a pasty is from the top down, so if you don't finish the two pound pastry you can save it for later.

In Michigan, where 19th-century Cornish immigrants brought the pasty into the iron mines of the Upper Peninsula, the pasty has been celebrated with local festivals and statewide proclamations.

Pasties were popular in Cornwall, Great Britain where tin miners found the pasty to be a meal easily carried into the mines and eaten without cutlery. Cornish and Finnish immigrants settled in Michigan's Upper Peninsula (U.P.) in the 1860s to mine copper and iron ore.

It's A Portable Pie With History Baked In : The Salt The lightly seasoned meat and veggie pie, prevalent in the Upper Peninsula, is pure fuel. Popularized by Cornish miners in the 1800s, it's come to symbolize tenacity in the face of trying conditions.