I’m from Taiwan and I used to study in MTU during 90s. The pasty I had in the union was one of the best meals in my life, especially with mushroom gravy on top of it. Actually the pasty just like a memory hook that recalls my life in the UP. I just want to say thank you to the chefs in the union for all the good works they’ve done.
Just spent all afternoon making 12 pasties - used finely diced potato, onion, rutabaga and steak (normally use skirt steak, but it wasn't at the store, so it was just beef steak - I added some chips of butter to each once since the meat was very lean). Made a double recipe of dough with butter and lard this morning (and yes lard is vital for this!! - otherwise don't bother to make it). Made a double recipe of dough, so now have 12 pasties in the freezer - great after work on those very cold nights!
I grew up in Rock, MI and still have alot of family up there. I live near Detroit( not a TROLL, TRANSPLANTED Yooper) My sister and her hubby visited us Saturday and brought us pastys. Not sure where she got them from, probably at one of the shops before you get to the bridge. They were SSSOOO good😋, with butter, catsup and salt. Gravy??? 😝When l was growing up, we made what we called 'pasty potatoes' -- there wasn't a crust, we mixed all the ingredients in a roasting pan potatoes carrots onions hamburger, sometimes rutabaga, salt and pepper. Pats of butter on top, and a little water; then cover it and bake it in the oven. A big casserole really. There's a place in Livonia at approximately 7 mile and Merriman rd. It USED TO BE Weldons , but now it's My Dad Nick's Copper Country Pasty Factory. I haven't been there in years but they had good pastys.
I miss being able to go to King Aurther's pasty shop in the Flint area. There are two other food iteams I miss from growing up in Michigan, that you can't find in Tucson, Arizona. I found the company websites to order those things, but couldn't find away to get my pasties now I'll be happy I have my 3 favorite foods from my childhood again.
I'm originally from Calumet, Michigan. I make mine somewhat like that but use ground beef in mine. Some people cook their hamburger. I do not. I don't care for Rutabaga so I don't use it. Pour ketchup on it and a side salad and Oh what a wonderful dinner.
When you say 3,2,1= 3 parts flour (3 cups) 2 parts fat, 1 part water. Other videos say the same but show them using 3 cups flour, 1/2 c butter, 1/2 C lard and 1 c water. The fat isn't 2 parts, it's one. So do we actually use 2 cups of fat? Or just one? I'm confused. Since that much fat would be a LOT. Wouldn't the dough fall apart? Someone please save me.
Depends on what "style" the person enjoys or was raised with. The Cornish style doesn't include carrot whereas the Finish style does. Just one of those things when immigrants mix. I've had both and either one works for me. Edit - forgot to captialize Cornish...
Yes, pasties in Michigan take two forms. Those made in the central and western upper peninsula (true Cornish pasties due to the mining heritage) and those made everywhere else. Those made "everywhere else" use non-traditional ingredients, such as carrots without rutabagas and gravy on top. They also might use chicken or without meat altogether. I can't even imagine those abhorrent variations.
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I’m from Taiwan and I used to study in MTU during 90s. The pasty I had in the union was one of the best meals in my life, especially with mushroom gravy on top of it. Actually the pasty just like a memory hook that recalls my life in the UP. I just want to say thank you to the chefs in the union for all the good works they’ve done.
Great video especially with the Star Wars cantina band strumming in the background
I attended MTU in the late 70's and the chef in our dorm made the best pasties I ever had. I would love to have his recipe!
Just spent all afternoon making 12 pasties - used finely diced potato, onion, rutabaga and steak (normally use skirt steak, but it wasn't at the store, so it was just beef steak - I added some chips of butter to each once since the meat was very lean). Made a double recipe of dough with butter and lard this morning (and yes lard is vital for this!! - otherwise don't bother to make it). Made a double recipe of dough, so now have 12 pasties in the freezer - great after work on those very cold nights!
I grew up in Rock, MI and still have alot of family up there. I live near Detroit( not a TROLL, TRANSPLANTED Yooper) My sister and her hubby visited us Saturday and brought us pastys. Not sure where she got them from, probably at one of the shops before you get to the bridge. They were SSSOOO good😋, with butter, catsup and salt. Gravy??? 😝When l was growing up, we made what we called 'pasty potatoes' -- there wasn't a crust, we mixed all the ingredients in a roasting pan potatoes carrots onions hamburger, sometimes rutabaga, salt and pepper. Pats of butter on top, and a little water; then cover it and bake it in the oven. A big casserole really.
There's a place in Livonia at approximately 7 mile and Merriman rd. It USED TO BE Weldons , but now it's My Dad Nick's Copper Country Pasty Factory. I haven't been there in years but they had good pastys.
I miss the U.P. and the good pasties over in Hancock!
I miss them from Houghton, Hancock, Laurium, and Calumet! ;-)
Try Barb’s in Clawson Michigan. Authentic as good as in the Keewenaw
knowing what you mean...
The best pasties in the U.P. are from Muldoons in Munising. Sooooo Goood!!
We drive from North Carolina to eat at Muldoons. Best pastie in the UP for sure!!!!
I miss being able to go to King Aurther's pasty shop in the Flint area. There are two other food iteams I miss from growing up in Michigan, that you can't find in Tucson, Arizona. I found the company websites to order those things, but couldn't find away to get my pasties now I'll be happy I have my 3 favorite foods from my childhood again.
There are 2 King Aurther's in Flint. You can order and have them shipped.
I'm originally from Calumet, Michigan. I make mine somewhat like that but use ground beef in mine. Some people cook their hamburger. I do not. I don't care for Rutabaga so I don't use it. Pour ketchup on it and a side salad and Oh what a wonderful dinner.
I've been trying to find a good recipe for awhile and this definitely helped
This would be so much easier with a rolling pin. I hand stretched all the dough.
Oh, and my brother just graduated from Michigan Tech
Interesting, they look spot on to this Cornishman!
love pasties !!!
I drove from North Carolina to see Oswald's Bear Ranch.....
is that... star wars music in the background?
that's the cantina music lol
When you say 3,2,1= 3 parts flour (3 cups) 2 parts fat, 1 part water. Other videos say the same but show them using 3 cups flour, 1/2 c butter, 1/2 C lard and 1 c water. The fat isn't 2 parts, it's one. So do we actually use 2 cups of fat? Or just one? I'm confused. Since that much fat would be a LOT. Wouldn't the dough fall apart? Someone please save me.
Can a person substitute kohlrabi for rutabaga? Where im at rutabaga is not very common but i have several friends that grow kohlrabi
Sounds good to me. I'd try it. If you have already, how did it turn out?
Question from Uk. What are the official ingredients of a Michigan pasty? Would a Michigander like a Cornishman frown on carrots in his pasty?
Depends on what "style" the person enjoys or was raised with. The Cornish style doesn't include carrot whereas the Finish style does. Just one of those things when immigrants mix. I've had both and either one works for me.
Edit - forgot to captialize Cornish...
Yes, pasties in Michigan take two forms. Those made in the central and western upper peninsula (true Cornish pasties due to the mining heritage) and those made everywhere else. Those made "everywhere else" use non-traditional ingredients, such as carrots without rutabagas and gravy on top. They also might use chicken or without meat altogether. I can't even imagine those abhorrent variations.
I put steak, potatoes, onion and mushrooms in mine and make it like a big pie instead of hand held pouches.
DO NOT DICE THE VEGGIES! Sliced veggies, with skirt steak and a big knob of butter is all you need.