Great Lakes Pasties
HowellFilm
I know of a lot of places in the Straits area with great pasties. Hazels
Pasties (featured in "Building the Mighty Mac") is just west of I-75 at
the southern bridge head in Mackinaw City. They moved into a new log cabin
building across from the one shown in the documentary. Other great pasties
are at Mackinaw City Pasties. In St. Ignace, Suzies Pasties on US 2 (west
of the bridge) and the Just Right Bakery in downtown have good pasties. If
you stop in at Hazels, tell Ralph and Hazel that you saw them in the
video. They're great people.
Mark Howell
TV Producer
Whitehall, Michigan
(formerly of Burbank, CA)
HSHLFL
Lehtos on U.S. 2 rules for pasties...............,
compare................., and know Yooper truth.
Eric Simandl
The best pasties are found in the iron range and the copper country in
the western UP. Don't try any of those gutbomb "tourist pasties" at the
straits. Wait till you're at least west of Eben.
--
Eric Simandl. Offices in Las Vegas and Negaunee
[sim...@sprintmail.com]
"Stupidity, not helium, is the most abundant element in the universe."
-- Frank Zappa
Eric Simandl
Al Trainer
Kathleen A. Devlin wrote:
>
> Pizza is fine, but where can you find the best pasty?
In the kitchen of a Yoopers house!!
AL
WB or CM Hilbrich
Title: Cornish Pasty
Categories: British, Cornish, Pastry, Meats
Yield: 4 servings
1 lb Rump, chuck, or skirt steak
5 oz Onion, chopped
3 oz Turnip (swede), chopped
8 oz Potato, peeled, sliced thin
Salt, pepper, thyme
(1) "Make a firm pastry and roll out two dinner-plate circles, or four
side-plate circles, according to whether you are feeding two ravenous
people or four of moderate appetite. Leave to chill, while you
prepare the filling.
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 tablespoons cold water
Sift flour and salt together. Cut in shortening with a pastry blender or
two knives until mixture resembles corn meal. Mix in the water with a
fork and the form into flat circles.
(2) "Cut all skin and gristle from the meat, and chop it. There should
be at least 10 oz of skirt, and rather more of better quality steak.
"Season and layer the filling ingredients to one side of the pastry
circles. Or mix them together (traditions differ). Brush edges with
egg:
flip over the pastry to form a half-moon shape, and twist the edges
to give a rope effect. Mark initials on the pastys, if you have
varied the filling, in one corner. Brush over with egg and make two
small holes at the top for steam to escape. Bake at 400F for 20
minutes, then lower the heat to 350F for a further 40 minutes.
Protect the pastry with butter papers or foil if they brown too fast.
"...The pasty -- pronounced with a long ah as in Amen -- is Cornwall's
most famous and most travestied dish. Admittedly in times of
poverty, its contents might be reduced to potatoes, or to parsley and
an egg with a leek or two or a hint of bacon, but surely it never
tasted as awful as the so-called Cornish pasties sold all over the
country in supermarkets and cheap restaurants. The pastry obviously
had to be firm, because pasties were a packed lunch, for carrying to
the mines, fishing boats or schools (though not so hard that the
pasty could be dropped down a mineshaft without breaking -- an old
joke).
"At home, whatever might be put in a pasty on a working day, might
come to the table in the form of a double-crust plate pie, or even
without pastry at all -- steak, topped by turnip and potato, being
layered into a pot and baked in the oven, a dish known as
meat'n'under, or under roast.
"Whatever other people do to it, the Cornish keep their love of
pasties; and all over the world, where Cornish miners have gone to
find work, you are likely to find pasties. In the Upper Peninsula of
Michigan, for example, other ethnic groups have taken to the pasty,
and you get Finnish or Italian versions as well as the original
Cornish kind. They even keep the Cornish habit of marking initials
on a corner of the crust, so that a half-eaten pasty can be left on a
school bench, for example, and reclaimed by its owner after a fight
or a game. And so that each individual in a family can have the
variation of filling that he or she likes best."
(recipe and quote from THE OBSERVER GUIDE TO BRITISH COOKERY, Jane
Grigson)
MMMMM
"Pastry rolled out like a plate,
Piled with 'turmut, tates, and mate',
Doubled up and baked like fate,
That's a 'Cornish Pasty'."
From: Mary Ash <sm...@owens.ridgecrest.ca.us>
Subject: (fwd) Collection: (3) Scandinavian Pasties & Pies recipes
Finnish Miner's Pasties
Source: Scandinavian Cooking
1 cup lard or shortening
1 1/4 cups boiling water
1 teaspoon salt
4 1/2 to 5 cups flour
4 medium potatoes, pared and diced into 1/2iinch cubes
1 cup raw carrots, 1/2-inch dice
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds top round of beef, 1/2-inch pieces
Mix lard or shortening with boiling water and salt in mixing bowl; stir
until lard is melted. Add flour to make a stiff dough.Chill 1 hour or
more. Divide into 8 equal pieces. Roll each paart out to make a circle
about 10 inches in diameter. Preheat oven to 350 degrees F. cover baking
sheet with parchment paper or lightly grease.
Toss potatoes, carrots, onion, salt, pepper and beef together in bowl.
Put 1 cup of mixture on one side of pastry circle. Lift other siee of
pastry over to cover the filling, making a half circle. Crimp edges and
pierce the top of the pastry to make a steam vent. Place pasties on
baking sheet. Bake 1 hour or until golden brown. Serve hot, cooled to
room temperature or refrigerate or freeze. Makes 8. Reheat before serving
if chilled or frozen, about 15 minutes in a 300 F degree oven, or until
heated through.
Variation: Meat and Apple Pasties
4 medium apples, pared, cored, and sliced into 12 wedges each
2 tablespoons sugar
2 teaspoons flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 recipe of Finnish Miner's Pasties given above
Make recipe as stated above. After meat filling is made, place filling on
circle on one end. Leave one end open for apple filling. Leave about 2
inches uncovered around pasty edges.
To make apple filling: In bowl, combine apples, sugar, flour, cinnamon,
and salt. Arrange 6 apple wedges in a little pile on the empty side of
the pastry oval, near to the meat and potato filling. Gently lift dough
edge up and over meat and apple filling. Seal. Pinch to make a pretty
ropelike design on pasty edge. Repeat for all 8 pasties. Place a
toothpick on the end of the pastry designating the apple end of the
filling. Place on baking sheet and bake 1 hour at 350 degree F oven or
until golden. Serve hot, cooled to room temperature, or refrigerate
orfreeze. Reheat by baking at 300 degrees F for 15 minutes. Makes 8
pasties.
Karelian Pies (Finnish)
1 cup medium grain rice, uncooked
1 cup water
About 3 cups milk
2 tablespoons butter
2 to 3 teaspoons salt
1/2 cup butter
1/2 milk
Rye Crust
Rye Crust:
1 cup water
2 tablespoons butter, melted
1 teaspoon salt
1 1/2 cups flour
1 1/2 cups rye flour
Bring rice and water to a boil over high heat. Stir in 3 cups milk.
Reduce heat to low, cover, and cook until rice is tender, about 20 to 25
minutes. Add 2 tablespoons butter and salt to taste. Beat with wooden
spoon until mixtute is creamy. Add more milk, if necessary, until
consistency is similar to cooked oatmeal. Se aside to cool. Grease 3 to 4
baking sheets or cover with parchment paper.
Prepare glaze by melting 1/2 cup butter and adding 1/2 cup milk. Cook
until warm. Keep warm.
Prepare Rye Crust: Combine water, butter, salt, and flour, beat until
smooth. Stir in rye flour to make a stiff dough similar to yeast dough.
Turn out onto boad dusted with rye flour, Knead until smooth, about 5
minutes. Divide into 4 equal portions. Cut each piece into fourths. Shape
each piece into a ball. On lightly flfoured board, roll out each ball of
dough to a 6-inch circle.
Spread 1/4 cup cook rice filling on each dough circle to within 1-inch of
edge. Fold uncovered edge of dough over filling, making a boat-shaped
oval, narrower and sharply pointed on two opposite ends. Leaving center
open, crimp curst edge in even pleats as it is brought up over filling.
Place pies, 2 to 3 inches apart on baking sheet. Bake at 450 degrees F.
Brush pies with warm butter and milk glaze. Bake glazed pies 15
minutes.Brush with glaze 7 minutes and again after removing from oven.
Serve hot or cold. Makes 16 pies.
Mary
Newsgroups: rec.food.historic
From: Sarah Tilley <S.Ti...@mail.cryst.bbk.ac.uk>
Subject: Re: Cornish food
On the subject of Cornish pasties, my grandmother told me that they were
traditionally made to hold two courses, with the meat at one end of the
pasty and the sweet, such as jam, at the other. The miners would hold
the pasty by its crimped crust to eat it, and then discard this crust
which would have become dirty from the miners hands.
Sarah
--
=============================================================================
From: "Col. I.F. Khuntilanont-Philpott" <col...@vu-korat.ac.th>
Newsgroups: rec.food.historic
Subject: Re: Cornish food
Date: Mon, 28 Apr 1997 14:50:34 +0700
Organization: Vongchavalitkul University, Korat, Thailand
and of course, not only was the pasty (or pastie) a packed lunch, it
came with a sanitary disposable eating utensil - the heavy crimped edge
- so the eater didn't have to take time to wash the dirt of the mine or
schoolyard from their hands - just throw away the crimping...
Ian K-P
--
=============================================================================
Bill Hilbrich St. Cloud, Minnesota hilb...@cloudnet.com
" It's A Magical World, Hobbes, Ol' Buddy... ...Let's Go Exploring ! "
Calvin's Last Words 12/31/95
=============================================================================
Marvin E. Kurtti
In article <19970611220...@ladder02.news.aol.com>,
use...@aol.com says...
> My brother-in-law, a Michigan Tech alum, had some pasties delivered to
> Nebraska. They were supposed to be chilled when they arrived, but were
> not. His wife threw them out for (I guess) fear of food poisoning. ... Is
> there a way to get semi-genuine yooper pasties outside the region?
>
>
>
Try Jean Kay's Pasties in Marquette, 800 727-2922.
Good pasties, with or without rudabaga. Mine arrived
in Alabama still frozen. I think I'll order some
today.
Marv
BANKGAR
In Negaunee, Mi which is about 9 miles west of Marquette, there is an
excellent pasty shop called "Gramma T's Pasties". They are wonderful, as
are the ones at Papa Paul's in Marquette like someone else said.
FGC Laura (Keeper of the Carpetbag), Nikolas (Keeper of the Secrets in the egg), Luke (Keeper of his friendship with Sonny), Alexis, Stefan, Brenda
FGCO SONNY & BRENDA, S&Believer, MHGC-A.J Quartermaine (Keeper of his car keys), NCGA, Crystal Tree,BB*C*GA
phoneguy
>Kathleen A. Devlin wrote:
>>
>> Pizza is fine, but where can you find the best pasty?
The place used to Red Onion Pasties in Negaunee, right on the corner
I think its Grandma T's now -- haven't tried them yet . On the trips back to
troll land from the annual trek to White Pine for the mid November ritual I'd
buy 40 cooked frozen & they'd last til mid February (if eaten sparingly).
Since Red Onion close I've gone to Lawrey's about 6 miles farther west
along 28. I ususally get 6 hot to go & finish two with ketchup (and the mess)
while driving 'bout the time I get to Kenton I REALLY thinking I NEED that
third.
These are my votes for commercial pasties.
By far, the winner hands down, undisputed, no contest, all others
stay on the bench & check out is at 11:00---- was my college
roomates mother's. Her pastie over flowed a 9 inch dinner plate
& is the standard by which all other are to be judged.
Mrs Mattson (nope that ain't Irish) of Bessemer you deserve the
Life Time Achievement Award
Thanks,
Scott
Marvin E. Kurtti
In article <MPG.e09b881a...@news.hiwaay.net>,
mku...@hiwaay.net says...
>
> >
> >
> Try Jean Kay's Pasties in Marquette, 800 727-2922.
> Good pasties, with or without rudabaga. Mine arrived
> in Alabama still frozen. I think I'll order some
> today.
> Marv
>
shipping season. They start again after LaborDay, so
I'm trying pasty.com
Marv
Tony Wesley
>> Pizza is fine, but where can you find the best pasty?
>In the kitchen of a Yoopers house!!
>AL
I haven't been by the newsgroup for a while. I agree with Al.
To see many Yooper recipes, see my pasty page at:
http://www.acs.oakland.edu/~awesley/pastie.html
------------------------------------------------------------------------------
...with the Gales of November remembered | Tony Wesley
| Father of 'Tom & Tony'
awe...@ibm.net | awe...@oakland.edu
http://www.acs.oakland.edu/~awesley | Compu$erve: 72770,2053
gainey...@outlook.com
Pastry ingredients: 3 c. flour or more if needed
1 1/2 sticks butter not margirean (cold and cut into bits) note: shortening and lard also work. The wife prefers Crisco. I prefer lard.
1 1/2 tsp. salt
6 or more tbsp. cold water 2 tbsp. of apple vinegar
Method:
In a large cold bowl, combine flour, butter and salt. Blend ingredients (work fast)until well combined and add cold water & vinegar tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
filling:
2 lb. beef round steak or beef flank steak cubed
1or 2 large onions, chopped
3 or 4 potatoes, peeled and chopped russets or lately we have had success with Yukon Golds
1 or 2 tsp. salt
1 or 2 tsp course ground pepper ( your choice on the last two ingredients)
Option: 1 or 2 tbsp of granulated beef bullion. This will make the filling more savory. Bullion will also make the mixture saltier so we usually reduce the salt a tsp.
Mix all filling ingredients in large cold bowl. Cover& let it rest for 15 min. in the fridge or a snowbank outside the back door. (What ever is more convenient) Then divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups or so of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork or fingers. Option: Brush pasty with melted butter to make golden brown.
Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner.
Option: Brush pasty with melted butter to make golden brown. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes for a total of 1 hour. Remove from oven, cover with a damp dishtowel or foil , cool for 15 minutes.
Please experiment! We all have our own preferences and tastes. This is my Aunts recipe from the Isle of Man. She moved with her parents to U.P. early in the last century.
PS My Grandmother, from the Åland Islands (between Sweden and Finland) used this same recipe but added a 1 cup of rutabega (swede) to the filling and a a shot of Finlandia Vodka to the pastry instead of the vinegar. Again, Experiment and try try again. I Hope you enjoy. The Wife and I do. Say ya to da U.P. eh!!
PPS The Wife and I do not care for rutabega. Gives them a musty taste.