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.

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. These are a guideline as ovens do tend to differ - Yours may have different settings, so please adjust accordingly.

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.

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.

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).

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

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.

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.

The resulting onslaught of laborers from Cornwall, England, brought over the pasty. The Cornish miners favored the dish due to its portable nature — a small meat pie that could easily be carried into the mines for 12-hour workdays. In 1864, an even bigger wave of Finnish immigrants flooded the area.

What is the most expensive pasty in the world? ›

You won't find this in Greggs! Chef creates world's most expensive Cornish pasty with Japanese Wagyu beef, French onions and Indian peppercorns... with a £230 price tag.

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 crust (crimp) served as a 'handle' – a means of holding the pasty with dirty hands without contaminating the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to avoid arsenic poisoning, the crimp was an essential part of the pasty.

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.

They can be made from a variety of materials, including craft foam, artificial leather, buckram and plastic. Some are skin-colored while others are produced with decorative designs on them. They are often smaller in countries such as Japan than they are in America as they are typically not much larger than the areola.

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.

It's A Portable Pie With History Baked In. Miners favored the pasty due to its portable nature — a small meat pie that could easily be carried into the mines for 12-hour workdays.

What are Cornish Pasties? A Cornish pasty is a turnover-shaped baked shortcrust pastry filled with beef and vegetables. The edges are sealed by crimping them in characteristic Cornish fashion.