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

FAQs

What is a Michigan pasty? ›

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).

These pasties (and the alleged venison pasty 1660s London diarist Samuel Pepys suspected was actually beef) were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty—made from chipped beef, potatoes, swedes (rutabagas) and onions—had already taken its place in Cornwall's regional cuisine.

A pasty isn't a meat pie. A meat pie is a meat pie. A pasty is wrapped in pastry. A pie has crust.

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.

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, ...

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.

No meat other than beef, and no vegetables apart from those listed can be used in the filling. There must be at least 12.5% beef and 25% vegetables in the whole pasty. All the ingredients must be uncooked when the pasty is assembled and then slowly baked to develop all that famous Cornish pasty taste and succulence.

The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200's. Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tin miners.

What is the most expensive pasty in the world? ›

Made with top notch luxury ingredients including Japanese Wagyu beef and Tellicherry peppercorns from India, this pasty, which costs a staggering £230, is the world's most expensive.

pasty (plural pasties) (chiefly in the plural) A small item of clothing that conceals little more than the nipple of a woman's breast, primarily worn by female exotic dancers.

The “pot pie without a pot”, pasties have become a northern Michigan staple. Not only are they a flavorful handheld pastry but are also rich in Michigan history. The pasty came to the United States when Cornish miners immigrated here in the 1840s. The dish can be dated all the way back to 1150 in England.

Tiddly in naval slang means 'proper', a common adjective and adverb used by Cornish people, and oggie was the term for a pastie in cornwall, so “tiddly oggie” meant proper pasty. Cornish rugby supporters later adopted the chant “Oggie, oggie, oggie, oi, oi, oi!” when cheering on their team.

"cottage pie" if it is made with beef. If it is made with. lamb it is usually called "shepherd's pie" (because a. shepherd looks after sheep).

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.

Upper Peninsula Pasties Recipe photo by Taste of Home. Pasties are handheld turnovers filled with meat and vegetables. These savory stuffed pies were originally made for miners in Cornwall, England, to take down into the pits during “crib” time (meal time) because they were an easy, portable and sustaining food.

Pasties date back as far as the 13th century, at which time they were a pie baked without a dish of French origins, with a rich filling of venison, veal, beef, lamb or seafood, gravy and fruit. The name pasty is a mutation of the Medieval French “paste”, for pie.

The Upper Peninsula food pasty, pronounced “pass” “tee” is not to be confused with the body (nipple) covering pasty pronounce “paste” “tee”.