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.

Conventional Oven: Preferred Method. Preheat oven to 375*F. Place pasty on a non-greased cookie sheet in center of oven and bake for about 15 minutes if thawed or 40 if still frozen. Add 2 minutes for each additional pasty.

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.

Here we are using craft foam, but you can use cardboard, or buckram, which is a hat-making material. Mark the centre of the circle, and cut a slit to that point. This will help us create the cone shape of the pastie.

For the Shortcrust Pastry:

3 1/2 cups all-purpose flour. 1 teaspoon salt. 5 ounces unsalted butter , very cold, diced. 5 ounces lard , very cold (can substitute butter but lard makes the flakiest crust)

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.

“Sometimes people do not put enough water or egg in the pastry. This can make it dry and crack during cooking.”

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.

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.

The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200's. Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tin miners.

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 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.

Top tips: Serve with mashed potato and vegetables, or salad and baked beans.

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, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, ...

A Healthier Option Than Most Fast Food

Cornish pasties are made of simple ingredients which makes them much healthier than other fast food. It is stuffed with real vegetables, not just lettuce leaves and tomatoes as in fast food burgers. The swede fillings are enriched with calcium which is good for building the bone.

Potato, beef (6%),water, WHEAT flour(calcium carbonate, iron, niacin, thiamin), refined palm fat, salt, raising agent (E450(i) E500(ii)E450),maize flour, WHEAT starch, dextrose, WHEAT gluten, flavouring, rapeseed vegetable oil, yeast, skimmed MILK powder, rusk (prepared from WHEAT flour, raising agent (E503ii), rice ...