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).

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.

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

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 These savory stuffed pies were originally made for miners in Cornwall, England, to take down into the pits during “crib” time (meal time) because they were an easy, portable and sustaining food.

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.

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.

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.

A proper Devon pasty always comprises of uncooked meat (beef skirt, traditionally) and veg in a circle of pastry. Always crimped before baking, which steams the contents beautifully and gives the case that gorgeous golden crunch.

Since 2011, the Cornish Pasty has enjoyed protected status under Protected Food Names legislation; so only a pasty made to a specific recipe in Cornwall can be called a “Cornish Pasty”.

past·​ies ˈpā-stēz. : small round coverings for a woman's nipples worn especially by a stripteaser.

What do the British call a meat pie? ›

"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).

pasty in British English

(ˈpæstɪ ) nounWord forms: plural pasties. a round of pastry folded over a filling of meat, vegetables, etc. Cornish pasty. Collins English Dictionary.

Yoopers, people from the Upper Peninsula of Michigan (the "UP")

It is known for famous Mackinac Island fudge, Coney Island Hot Dogs, and Cornish Pasties, which were introduced by miners who came to the state from Cornwall, England. Tart cherries, Packzi (Polish Filled Donuts), and Superman Ice Cream are more popular foods you might enjoy when visiting Michigan.

The word Yooper comes from the common nickname of Michigan's Upper Peninsula—the "U.P."—and the etymology requires the same follow-up question that a challenging joke does: "Get it?" If you're not there yet, try saying them both out loud: Yooper, U.P.

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.

A Cornish pasty must comprise savoury pastry (usually shortcrust) with a filling of beef, potato, swede (often called a turnip in Cornwall, but it's not!), onion, seasoned with salt and pepper. There must be at least 12.5% beef and 25% vegetables in the pasty as a whole.

The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.

Pasties are typically baked, as well, whereas empanadas can be fried. Still, it's what's on the inside that really counts, and again, you'll find that empanadas and Cornish pasties are just as different when it comes to their fillings as they are with their exteriors.