The Michigan Pasty

If you're saying "What the heck is a pasty?" right now, you're not alone. This peculiar specialty is basically unheard of outside of Michigan and parts of Pennsylvania, as far as I know. Here's a little pasty (pronounced PASS-tee) history and some Michigan trivia, as well as a tasty recipe for an authentic Michigan pasty!

For those of you who are unaware of the geography of Michigan, there are two parts - the upper and lower peninsulas. The lower peninsula is the part that looks like a mitten, and the upper peninsula, or "UP" (pronounced "you-pee"), is the part above the mitten that is attached to Wisconsin on its western edge and is attached to the lower peninsula only by the Mackinac Bridge. Most people outside of Michigan do not realize that the UP is part of Michigan, or even part of the United States for that matter. Inhabitants of the UP are known as "yoopers." By the way, yoopers refer to those of us who come from the lower peninsula as "trolls" - as in people who live under a bridge. Those yoopers are clever, aren't they?

Pasties are actually an upper peninsula specialty - while they are available in the mitten, they're much more common up north. Pasties originated in Cornwall, England, where they were a popular food for miners due to their portability. These miners brought pasties to the United States when they immigrated in the late 19^th century. However, in the UP, pasties are often thought of as a Finnish specialty, due to some confusion by Finnish immigrants who followed the Cornish immigrants to the area. Silly yoopers!

Now, to the burning question - what is a pasty? Basically, a pasty is a portable meat pie. Pasties are shaped like calzones or oversized empanadas, with a crust similar to pie crust only tougher and thicker. There are many different fillings for pasties, but the most traditional and common filling is beef (either ground or in chunks), potatoes and onions - sort of like beef stew, only less runny. In Michigan, ground beef is most common, and carrots, parsnips, turnips or other root vegetables are often added.

Every summer, Calumet, MI (which is located WAY up north in the northernmost tip of the UP and boasts a population of about 1,000 people) hosts an annual Pasty Fest, an event that I can only imagine. If you can't get to Calumet, never fear - with the following recipe, you can enjoy authentic Michigan pasties at home!

Crust:
1 1/4 c. shortening, lard or suet
4 c. flour
7 T. ice water (approximately)
Dash salt

Mix salt and flour. Cut shortening into flour until mixture resembles coarse cornmeal, then add ice water one tablespoon at a time until a cohesive (but not wet or sticky) dough forms. Knead briefly, then separate dough into 4 equal portions and refrigerate for at least an hour. Roll out each piece of dough into a slightly oblong, approximately 10" circle.

Filling:
1 1/2 lbs ground beef
3-4 c. potatoes, cut into ½ in. dice
1 large onion, chopped
1 c. diced carrot, turnip, parsnip or rutabaga (optional - if not using, increase amount of potatoes)
Salt and pepper to taste

Combine all ingredients in large bowl and mix thoroughly. If desired, cook a small amount of the mixture in a skillet to taste for seasoning before stuffing pasties. Place one quarter of filling on one side of each piece of dough, then dampen the edges of the dough with water. Fold the dough over and crimp the edges to seal. Cut a few slits in the top of each pasty and brush the crust with milk or egg wash if desired. Place on a cookie sheet and bake at 400 degrees for 45 minutes to an hour, or until golden brown.

Kneading the dough is what distinguishes pasty dough from pie dough - it toughens it just enough so that the crust stands up to the heavy filling and allows the pasty to be eaten by hand. Ketchup is a common accompaniment in the UP. You could add parsley or other seasonings to the filling to dress it up, but much like yoopers, pasties are usually pretty simple. Bon appétit!