Growing up in Michigan, I didn’t realize that we had our own subculture of food. It wasn’t until I left home that I realized there was food in Michigan that I wouldn’t be able to get anywhere else. I enjoyed my travels, new food experiences, but I still longed for the food I grew up with from time to time.
At my company’s Christmas party last year, one of my colleagues mentioned there was a pie shop that served Pasties. My ears perked up and I was overcome with excitement. “Where are the pasties? Tell me all about the pasties?” At this point, I had lived in Virginia for about four years. I hadn’t heard the word pasty uttered in any conversations. I didn’t even think to look for a pasty shop. There was one in my hometown, and many more the further north you drive in Michigan, but in Virginia? I needed to be sure we were talking about the same thing.
What is a Pasty?
(Prounounced, pass-tea) Now, before I get ahead of myself, you may be wondering what a pasty is. You may not have had the distinct pleasure of growing up in Michigan (or other places that make them).
At its core, a pasty is a savory hand pie. It is similar to a pot pie, but the gravy is served on top (at home) or you can just pick it up and eat it without it being too messy. A very Yooper (a person living in the Upper Penninsula of Michigan. Aka the U.P.) way is to eat them with ketchup.
I fondly remember eating ham and cheese ones as a kid. I didn’t have quite as refined a palate, but I wasn’t putting ketchup on mine then. I also am technically a troll. (A person who lives under the Mackinac Bridge). Basically, I’m not a pastie expert, but I am certainly a pasty lover.
Pasties are full of Michigan history. Pasties came to the States when Cornish miners immigrated in the mid-1800s. (The savory pastry can be dated back to the mid-1150s in England). They became popular with other miners because it was easy to bring into the mines, they were very hearty, and they stayed warm for hours. Even if the pasty got too cold, they could heat them up by placing them on a shovel and warming them over a heat lamp candle.
Pasty spices differ between recipes and nationalities, but they generally all have potatoes and onions. According to the European Union’s rules for a true Cornish Past, it must have potato, rutabaga, onion, and beef. It must be at least 25% veggies and at least 12.5% meat. Of course, it also needs to be made in Cornwall.
I’ve even been given stern talkings-to, from my Grandma Nancy on the use of unconventional ingredients in my pasties. She is also quite the cook and baker and lived in the U.P. while I was in High School.
However, I like to follow Cornish tradition. There’s a joke heard repeated in the U.P that says “the devil never dated to cross the Tamar River from Devonshire to Cornwall for fear of the cornish women’s habit of putting anything and everything into a pasty.”
My basic take on all cooking and baking is understanding the history and culture behind the food I’m making and then making it according to my tastes and preferences. That’s the beauty of food and travel. Blending new flavors together and more inspirational cooking.
Pasty Time
I looked up the name of the new-to-me pasty shop. It’s called Proper Pie. I don’t know a lot about their history, but it’s actually a New Zeeland- style sweet and savory Pie Shop! Their hours are a little wonky for my 9-5 work schedule, and they aren’t on my side of town so I forget about them on the weekend. FINALLY, this month I made a trek over immediately after work on a day when they had pasties on the menu.
Unfortunately, they were sold out, but they did have other savory pies to try. They weren’t pasties, but since I was there, I figured I could glean some of the same flavors I had been craving. I was not disappointed. I ordered a jerk chicken pie. It smelled so tasty, that I started eating it as soon as I got to my car. (I had intended on taking it home for supper).
I should have ordered more pies! I still had pasties on the brain, so while I was on my way home I stopped at the grocery store and picked up supplies to make my own!!
I didn’t stray too far from the traditional Cornish flavors, the Finns often substituted Carrots for the Rutabaga, and I just love parsnips!
The most important aspect of making the pasties is chopping all of the veggies and meat so they will be the same size and cook under the same conditions. I cube mine at about 1/4-1/2″ cubes. You could similarly slice your veggies too.
To make the filling, mix the chopped vegetables and meat together. mix in your favorite seasonings. I used Salt, Pepper, Rosemary, and Thyme.
Crust
You can use a traditional lard based pie crust recipe, grab some from the store, or even use puff pastry. (Puff pastry obviously isn’t a traditional choice, but it is tasty!) I love a flaky, light and buttery homemade crust, however, sometimes there is a time crunch and you just need to make some pie!
Roll out your dough into 8.5″ circles. Take a small handful of filling (a little less than a cup) and place it in the center of the rolled out dough. Make sure there is still about an inch of space to the edge. Brush your inner edge with an egg wash.
Fold over your dough and seal your pie! It wil create a half-circle shape. You can fold or crim the edges with a fork.
Repeat for the remainder of your pasties. Place your pasties on a baking sheet with parchment paper and give them an all-over egg wash. It makes the crust shiny and golden. (Don’t be like me and forget!!)
Place the pasties in the oven and bake for about 30-35 minutes at 400 degrees.
I love recreating food memories! I can’t wait to eat some more of these!
*Tip: if you have leftover filling compared to your crust, it can be frozen, thawed and baked into the pasties at another time. Also, You can freeze the whole pasties (baked or unbaked). I love the cook in batches and then I have homemade frozen meals on-hand.