Pasties are a traditional dish from the Upper Peninsula of Michigan, USA. They are typically made with a pastry crust filled with meat (such as beef or pork), potatoes, and vegetables (such as onions and rutabagas). Pasties were originally brought over by Cornish miners who came to work in the Upper Peninsula’s copper mines in the 19th century. Today, they can be found throughout Michigan and are often considered a regional specialty. They are typically served with gravy and are a popular take-out food.
Ingredients: |
2 cups all-purpose flour |
1 teaspoon salt |
1/2 cup shortening |
1/2 cup cold water |
1 pound beef, cut into small cubes |
2 cups diced potatoes |
1 cup diced rutabaga |
1/2 cup diced onion |
Salt and pepper, to taste |
1 egg, beaten |
Step-by-step cooking instructions of Michigan’s Pasties:
Step-1 In a big mixing bowl, combine the salt and flour. Once the mixture resembles coarse crumbs, shortening should be gradually added. As you mix, gradually add the cold water until the dough comes together. Once formed into a ball, the dough needs to chill for at least 30 minutes.
Step-2 The oven should be preheated to 375 degrees F (190 degrees C).
Step-3 Combine the beef, potatoes, rutabaga, and onion in a separate mixing dish. Add salt and pepper to the meal to taste.
Step-4 Roll out the dough on a floured surface to about 1/8 inch thickness. Cut the dough into circles, about 8 inches in diameter.
Step-5 Each dough circle should have about 1/2 cup of the beef mixture spread across it. To form a half-moon, fold the remaining dough over the filling. To seal the pasties, crimp the edges.
Step-6 Place the pasties on a baking sheet and brush the tops with beaten egg.
Step-7 Bake for 45 minutes in a preheated oven, or until the crust is golden brown.
Step-8 Let cool for a few minutes before serving, the pasties can be served with gravy and best enjoyed hot.
Nutritional value of Michigan’s Pasties:
The nutritional value of a Michigan pasty will depend on the specific ingredients and recipe used to make it. Generally speaking, pasties made with a pastry crust and filled with meat, potatoes, and vegetables will be high in calories and fat. They will also provide a significant amount of carbohydrates and protein, as well as some vitamins and minerals from the vegetables.
The nutritional value for a traditional pasty with beef, potatoes, rutabaga, and onion:
1 | per pasty(about 8 inches in diameter) |
2 | Caloric value: around 700-800 calories |
3 | Fat: around 40-50 grams |
4 | Protein: around 20-25 grams |
5 | Carbohydrates: around 60-70 grams |
6 | Fiber : around 5-8 grams |
7 | Sodium: around 400-500 mg |
Pasties are generally considered a high-calorie and high-fat food, and should be consumed in moderation as part of a balanced diet.
Background History of Michigan’s Pasties:
Michigan’s pasties have a deep and complicated history. They are believed to have originated in the United Kingdom, where they were known as pies-and-potatoes. In 1835, immigrant workers who had just arrived in Detroit started making them with beef and pork that they purchased from local butchers. By 1863, when Michigan became a state, the pasty was well on its way to becoming one of the most popular foods in America.
Today, Michiganders enjoy their pasties all over the state thanks to their unique flavor profile and hearty texture. Some of Michigan’s most famous pasty destinations include The Pasties Place near Flint, Joe’s Pizza & Patio by Little Caesars Arena (Detroit), Pasty King (Grand Rapids), Pasta mania (Lansing), Pie House II (Warren) Arthur Teacher’s Fish & Chips Market serves up some of England’s best fish ‘n chips right here at home!
Advantages of Michigan’s Pasties: | |
1 | Convenience: Pasties are a portable and easy to take on the go, they are popular as a take-out food, making them perfect for lunch or a quick snack. |
2 | Taste: Pasties are known for their delicious flavor, they are savory, hearty, and filling. The combination of meat, potatoes, and vegetables is a classic and satisfying combination. |
3 | Nutritious: Pasties can be nutritious; they can provide a good source of protein, carbohydrates, and vegetables. They can also be a good option for those who are looking for a gluten-free diet. |
4 | Cultural Significance: The pasty has a rich history and cultural significance in Michigan; it is a traditional dish that has been passed down through generations. |
5 | Versatility: Pasties can be made with a variety of different fillings, and can be enjoyed hot or cold, making them a versatile food option. |
Disadvantages of Michigan’s Pasties: | |
1 | High in Fat and Calories: Pasties are high in fat and calories; they can be high in saturated fat, which can contribute to heart disease if consumed in excess. |
2 | Not suitable for some dietary restrictions: Pasties are not suitable for those with gluten, lactose, or meat restrictions. |
3 | Time-consuming: Pasties can be time-consuming to make, especially if you are making them from scratch. |
4 | Not suitable for long storage: Pasties are best when they are fresh; they can become dry or lose their flavor if they are not stored properly. |
5 | Seasonal: Pasties are typically associated with cold weather; they are not as popular during the summer months. |
Compare with similar meals of Michigan’s Pasties:
There are several other traditional dishes from around the world that are similar to Michigan’s pasties in terms of their ingredients and preparation. Some examples include:
1 | Cornish Pasties: The dish that inspired Michigan’s pasties, Cornish pasties are a traditional British dish that originated in Cornwall. They are made with a pastry crust filled with beef, potatoes, and vegetables, similar to Michigan’s pasties. |
2 | Empanadas: Empanadas are a traditional dish from Latin America, they are made with a pastry crust that is filled with meat, vegetables, or cheese. They are often fried or baked and are similar in taste and texture to pasties. |
3 | Samosas: Samosas are a traditional dish from India and Pakistan. They are made with a pastry crust that is filled with a mixture of spices, meat, and vegetables. They are usually fried, and are similar in taste and texture to pasties. |
4 | Pot Pies: Pot pies are a traditional American dish that consists of a pastry crust filled with meat and vegetables and are usually flavored with gravy. They are similar in taste and texture to pasties. |
5 | Bierocks: Bierocks are a traditional German dish that is made with a pastry crust that is filled with meat, cabbage, and onions. They are similar in taste and texture to pasties. |
These meals are similar to Michigan’s pasties in terms of their ingredients and preparation. They are traditional dishes that have been passed down through generations and are known for their delicious flavor and satisfying combination of meat, potatoes, and vegetables.
Mostly questions asked about Michigan’s Pasties:
1: What are Michigan’s pasties?
A: Michigan’s pasties are a traditional dish from the Upper Peninsula of Michigan. They are typically made with a pastry crust filled with meat (such as beef or pork), potatoes, and vegetables (such as onions and rutabagas).
2: Where did pasties originate from?
A: Pasties originated from Cornwall, UK. They were brought to Michigan by Cornish miners who came to work in the Upper Peninsula’s copper mines in the 19th century.
3: What are the traditional ingredients of Michigan’s pasties?
A: The traditional ingredients of Michigan’s pasties include a pastry crust, beef, potatoes, rutabaga, and onion.
4: How are pasties typically served?
A: Pasties are typically served with gravy and are a popular take-out food.
5: Why are pasties so common in Michigan?
A: A land mass known as Michigan’s Upper Peninsula protrudes from Wisconsin’s northernmost point. The early 1800s rush to mine the area’s copper reserves is thought to be responsible for the pasty’s popularity. The pasty was brought here as a result of the influx of workers from Cornwall, England.
6: Why are pasties shaped like that?
A: Chefs use pasta in a range of shapes and sizes for a variety of purposes. For instance, some forms are better than others at holding sauces. Some cooks advise serving light sauces with thin noodles like angel hair, whereas heavier, thicker pastas work best with thicker sauces.
7: What is the edge of a pasty called?
A: The wavy area where the pasties are put together is known as the crimp. I believed that because the pasty wasn’t loaded with meat and vegetables, the miners gripped it by the crimp and could consume all of the filling without getting the pasty soiled.
8: How did pasties get their name?
A: The term “pasty” for a pie filled with venison, salmon, or other meat, vegetables, or cheese and baked without a dish comes from Medieval French (O.Fr. paste from V. Lat pasta). Cookbooks have mentioned pasties throughout history.
9: What are pasties smoking?
A: Dry mouth; xerostomia (slang). After smoking all that cannabis on Friday, I had the pasties.
10: Are pasties better hot or cold?
A: You can eat Cornish pasties cold straight from the fridge but, they do taste better hot or at room temperature.