Michigan's U.P. Pasty

My hubby and I love to travel and one of our fav states to spend a 3 day weekend is the neighboring state of Michigan.  There are tons of lighthouses, wineries, bodies of water and beaches, ATV and snowmobile trails, historic sites, beautiful scenery, and tree-lined winding roads.

Other trips we have taken to Michigan were to the Holland, Michigan Tulip Festival and on another, we tent camped around the big lake while doing the Lake Superior Circle Tour. 

One summer weekend trip to Michigan, we stopped at a little roadside vegetable stand and diner. We noticed many signs advertising “pasties” (pronounced pass-tee) as we came into town, but were just not sure what they were.

We ordered one at this little roadside diner and I fell in love!

Of course, I had to immediately talk to the cook and get the entire 411 on Pasties!

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Old photo of miners eating pasties

Pasty History

Cornish miners originally brought the pasty to the U.P. (Michigan's Upper Peninsula), and it wasn't long before others including the Finnish were making them too. This little handheld meat and veggie pie was created by the wives so the miners had a quick and easy way to eat lunch while working in the mines.

Many old photographs show that pasties were wrapped in bags made of paper or muslin and eaten from end-to-end. According to the earliest Cornish recipe book, this is "the true Cornish way" to eat a pasty”

 

Start with Carrots, Onions, Potatoes, and Rutabaga

Even though the pasty was brought to the United States via Michigan's U.P. many many years ago, we couldn't find any in the lower part of the state on this trip.

And a little travel tip here, the first time I was in the U.P I mistakenly called some Yoopers Michiganites, and boy was I quickly corrected. “We are not from Michigan, we are from the U.P. “ I was corrected.

A favorite homemade flaky pie crust is best 

Tips and Suggestions For Making a Pasty:

We were told by many Yoopers that a pasty is not really a pasty unless it has rutabaga in it.

I also learned that it's customary to eat ketchup over the pasty. 
And if ketchup is not your thing, some Yoopers pour gravy over the meat pies.

As for the crust, you'll need a really good and delicious pie crust, the crust is key. The pasties we fell in love with, in the U.P. had a crust that was reminiscent of my mother's homemade pie crust. It was flaky and buttery and delicious. (And I'm of the opinion there are no pie crusts like my mother's!)

Roll a ball of pie crust dough into a circle

If you are in a hurry, a pre-made pie crust works well with this recipe.

A traditional pasty has meat, diced rutabaga, potatoes, carrots, onion, and seasoning.  

Place meat and veggie mixture onto crust, then add a cube or two of butter. 

Michigan's U.P. Pasty Recipe

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Ingredients:

Pie crust dough

1 rutabaga, peeled and cubed (some call it a turnip)

2 medium potatoes, peeled and cubed

½ pound ground beef

½ pound sausage, regular or Italian

1 onion, peeled and chopped

Garlic salt to taste, optional

Ground black pepper to taste

1 to 2 teaspoons of parsley 

1 -2 Tablespoon Italian seasoning, optional

Real Butter (don't be afraid of butter)

Pinch or roll the edges of the crust to seal

Directions:

Cook meat, carrots, rutabaga, potatoes, and onion just until partly done and a little tender. 

Some recipes say you do not have to cook the meat first, but there's a lot of grease if you don't. 

Drain meat and vegetable mixture.

Place meat mixture in a large bowl and let cool slightly. Add seasonings to taste and mix well.

.

Place pasties on a buttered baking sheet

Let the mixture sit and meld together while mixing and rolling out your favorite recipe for the pie crust dough.

Divide the pie dough into 6 to 8 equal balls. Place a ball of dough on a floured surface and roll into a circle about 1/8 inch thick.

Place a large spoonful of meat mixture onto the crust and add a dab or two or three

of butter. Fold crust over the top of filling like a turnover, and seal edges well. repeat.

Fresh from the oven

Place pasties on a greased baking sheet and bake at 350°F for 25 to 30

minutes, or until golden browned.

Remove from oven and brush the tops with butter.

Serve warm with gravy or ketchup or just plain. 

Pasty covered in gravy

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Even though it's officially May, it's been very chilly with lots of rain here in our part of Ohio. These warm hearty meat pies are perfect on these types of days to warm the body and soul. 

Elizabeth

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Other Posts:

Hearty Beer Bread

Blue Ribbon Sweet Relish

Savory Meat Pie

Elizabeth's Breakfast Casserole