I grew up in the upper peninsula of Michigan. I love pasties! I get together with my mom and sisters and make dozens of them. They're a lot of work but they're worth it! I like them. Plain, my hubby likes them with gravy, and my kids like them with ketchup.
I'm making pasty now I can remember when my mama use to go up north and we would stop at the shrin in barga Michigan that was my mama place where she was born omg so so good memories yes in deed and both made some good elegance pasty yes ! Awwww it's all about cooking with good memories and having fun ! Yes yes amen amen well done amen amen 🙏
I’ve been on the hunt for a U.P. Michigan pasty recipe to make for my husband’s 100 year old granny. She says her daughters never cut the meat & potatoes small enough… I think this video has taught me just the tricks I need to wow her with my own pasty skills! Thank you so much! 💕
born and raised in lower michigan. we had these a lot growing up. ours included chopped carrot. sometimes pork and hamburg. sometime chopped up left over steak or roast beef. i liked mine well down with ketchup. so so so good.
Been making U.P. Cornish pasties my whole life (and I'm old). Dad was from Cornwall. Mom Swedish. Both grew up in Negaunee. Yep, our miners carried them in their pockets to work (kept their hands warm too). Your Grandma nailed the recipe as far as ingredients. Only differences from what I was taught: lightly grind sirloin steak (for the beef part), layer in this order - meat, potatoes, rutabaga, onion, then repeat. Fit two in a pie tin, and crimp the edges (like two individual half-pies). Everything else is identical. As far as the commenter who said add carrots: No, no, no! I once made them for guests who advised me the same. Had to explain that U.P. Cornish pasties are a unique taste that carrots would ruin. We just don't do that. Many don't like rutabaga. I get that. But, we don't use that much of it! And it's a U.P. thing - we like the taste. Oh, and always use as little water as possible in the crust (makes it flaky, but, also makes it hard to manage). Kudos to your grandma for putting taste before ease.
This time grandma use "pasty meat" from Vollwerths Meats located in Hancock or Marquette. Our Olesons store carries it sometime. It is coarse ground half beef and half pork. Thanks for watching and commenting.
@@Dad_at_the_Wheel don’t ever let a Cornish women catch you using pork or mince of any kind in a Cornish pasty. They’re very protective of their Pasties. 😉
Ty for sharing, I was raised in southern Michigan and my mom made the best pasties that I have ever eaten anywhere! I miss them so much, the ones I occasionally find at the restaurants do not compare, I must try to make them again because I have always loved them so much, but I could never seem to get the crust right! I love the crust, but it needs to be just so and flaky just like a pie crust! I will eat mine hot when I take it out of the oven but for my taste I have always much preferred mine cold, I also like mine no larger than a small hamburger size about the size of your palm and a couple of inches thick!! They are so good cold, never need any gravy or ketchup or anything! My mom always diced her potatoes and rutabagas! I will make them soon you have made me hungry for them! Thank you, Grandma, for such a fine video! I haven't ever seen such a large pasty, but you certainly don't need to make as many! I love a great crust myself!
Don Carlson, Thanks so much for posting this! I'm a California boy who knows a great pastie when I see one! Grandma's 'chipping' the potatoes instead of chopping/cubing them is spot on! When I saw the part of the video with the finished pasties wrapped just damn so, in wax paper, with the long fold tucked into itself? I was back HOME! I was born in Marquette and moved to Okinawa at an early age. The family came back to Marquette, first K.I. Sawyer, then Marquette/Harvey when my old man retired from the Military. I lived there again between 9 years old, and 12 years old. Mom would drive us to Madalyn's Pasties in Marquette. Washington Street?. They'd come in those white square boxes, wrapped inside EXACTLY how Grandma did it in your video in that wax paper with the folds to seal it. They, and fried perch from the Chocolay River I caught were my 2 favorite foods. I can smell them in the video, hell, I can taste them! KUDOS! For putting this out there Sir! KUDOS to Grandma for making them up!... Now, did you hear the one about Eino and Toivo, couple of deer hunters from Marquette that... Much Respect! Mike in Santa Cruz Ca.
Hey, Don, I’m on your friends list for Rudyard as that’s where I grew up. No matter how pasties are made, they are not a true pastie without rutabaga! Thank you for sharing this!
Thank you, grandma (to my children and her grandchildren) usually cuts the rutabaga the same as she cuts the potatoes but a friend gave her a bag of diced rutabaga. So being conservative she had to sacrifice tradition for frugalness! Moms getting quite a kick out of all the comments.
@@johnthroop2092 I have had all kinds of pasties, and they are not all Cornish based. I have eaten them in Australia, and my UK friends make them differently as well. They are just called pasties and they can be made anyway. Cornish pasties are just unique to Cornwell.
I'm from the UK and have made many pasties. We use diced beef skirt which, admittedly, isn't that easy to come by. I've used rump steak at a pinch. A good knob of butter on top of the filling makes it succulent.
I really enjoyed all video and step by step I love that I can go along with granda yes I can amen still learning even thow u think I should have this receipt down to a tee lol thank so so much ...plz give more recipes plz love them amen amen 😅
Great memories of visiting family in the U.P. This video gave me the warm feeling of visiting family ❤ Please tell your grandma is made me day, I miss my grandparents dearly. Please cherish your time with her. I would love to see her recipe for the dough.
Thanks for watching. At minute 16:54 is a shot of grandmas recipe card in her own handwriting for the crust an at 17:00 the recipe for the filling. If you can take a screen shot or have a "snipping tool" you may save it as a photo. Thanks for the comment.
Thank You Grandma, I agree they are dry tasting and thank you for your idea of gravy. Love this video and thank you for sharing your sweet Grandma with us.
My best dinners I make for my family are the ones I learned from my grandmother/mother. You sir are very lucky to have her teaching you her skills & secrets thank you for sharing with us.
I just want to say thank you so much for uploading this video. As a child this was a meal my grandmother made and she is no longer with us. I never had the chance to ask her how these are made. Only with slight memory of over 40 years ago can I remember bits and pieces of that meal. Off and on over the years I have looked up this but I have never had the guts to follow through with making them because I am a visual learner.
I can only say how much this video made our day!!! My mom would use carrots instead of ruttabegas!!! However I learned the rope and iy make sense. My family is from northern Minnesota and back in the day they would carry this scrumphous meal in the pockey on the way to the mines!!
Thank you so much. Ive been in Michigan my whole life and this will be the first time tryong to make pasties. I've got some venison gifted to me recently and i was looking for something homecooked with love and here you and your sweet grandmother are. She even wrote "good luck!!" On the recipe card. How nice was that. 🥰
Those look great! I would love to cook with your grandma. I'm getting ready to try to cook these. I tried it once before and it turned out to be a disaster. I'm glad I came upon this video. Wish me luck!
The first pastie I ever had was in Ontonagon. I won't date myself but I was sixteen at the time. I wondered why things like this couldn't be found in southern Wisconsin.
what a gorgeous lady! looks great i love an old fashioned recipe thanks for sharing your recipe Ill give this a try thanks again from Australia with love xox
Thank you. I might try to talk her into making saffron buns and currant cookies. those are two more bake goods that have always been enjoyed by our family.
Once a year my mom makes pasties and it's a big family event where everyone comes over. They're alot of work to make thats why she don't make them often. Half my family is from the UP Menomonee area.
The true Cornish pasties was for the miners they had two halves one filled with the meat the other half with apple or fruit for pudding. You missed loads of black pepper
Grandma says she recalls her mother sometime using leftover pasty crust and putting apple filling in it. Salt and pepper is on the recipe cards but accidentally got left out of the video editing. Thanks for commenting.
I am from trout lake now I live in Tennessee I want to make my family true upper peninsula pastys do I just use sit and pepper what other sides do you use ??? Thank you God bless !!!
Thanks for watching. At minute 16:54 is a shot of grandmas recipe card in her own handwriting for the crust an at 17:00 the recipe for the filling. She uses only salt and pepper for seasoning (add to personal taste). During editing adding the salt and pepper was unintentionally left out. As pasties are a complete meal; meat, vegetable, and bread (crust) sides that we normally use at a sit down meal would be Cole Slaw, some sort of salad, pickled beets or similar. when eating them on the go we just eat them alone and with our fingers! (like the miners did.) Thanks for the comment.
Hello, thanks for watching. At 16:54 minutes into the video is a picture of the dough recipe card in grandmas own hand writing. She usually makes the dough first and freezes it so that it less work when she actually bakes pasties.
Thanks for watching. At minute 16:54 is a shot of grandmas recipe card in her own handwriting for the crust an at 17:00 the recipe for the filling. If you can take a screen shot or have a "snipping tool" you may save it as a photo. Thanks for the comment.
History That So needs to B documented. & Shared around the World. SO SO Wonderful Thank You & God Bless.
I grew up in the upper peninsula of Michigan. I love pasties! I get together with my mom and sisters and make dozens of them. They're a lot of work but they're worth it! I like them. Plain, my hubby likes them with gravy, and my kids like them with ketchup.
I thought that I was the only barbarian to eat me pasty with ketchup.
I'm making pasty now I can remember when my mama use to go up north and we would stop at the shrin in barga Michigan that was my mama place where she was born omg so so good memories yes in deed and both made some good elegance pasty yes ! Awwww it's all about cooking with good memories and having fun ! Yes yes amen amen well done amen amen 🙏
I’ve been on the hunt for a U.P. Michigan pasty recipe to make for my husband’s 100 year old granny. She says her daughters never cut the meat & potatoes small enough… I think this video has taught me just the tricks I need to wow her with my own pasty skills! Thank you so much! 💕
Thank you for the comment. Good luck with the pasties. Give your granny a hug .
Yes yes give both hugs for us as well amen amen 🙏
Grandma cooking skills are the best
I love the grandma it's so comforting to watch grandma and grandpa .
Thank you for watching. Grandma is getting a kick out of all the people who have watched.
Grandmas 94 years young and lives alone. When I talked to her last she was make a pot of chili.
born and raised in lower michigan. we had these a lot growing up. ours included chopped carrot. sometimes pork and hamburg. sometime chopped up left over steak or roast beef. i liked mine well down with ketchup. so so so good.
Grandma's are the best for teaching cookery skills.😉
God bless her. 🙏
Been making U.P. Cornish pasties my whole life (and I'm old). Dad was from Cornwall. Mom Swedish. Both grew up in Negaunee. Yep, our miners carried them in their pockets to work (kept their hands warm too). Your Grandma nailed the recipe as far as ingredients. Only differences from what I was taught: lightly grind sirloin steak (for the beef part), layer in this order - meat, potatoes, rutabaga, onion, then repeat. Fit two in a pie tin, and crimp the edges (like two individual half-pies). Everything else is identical. As far as the commenter who said add carrots: No, no, no! I once made them for guests who advised me the same. Had to explain that U.P. Cornish pasties are a unique taste that carrots would ruin. We just don't do that. Many don't like rutabaga. I get that. But, we don't use that much of it! And it's a U.P. thing - we like the taste. Oh, and always use as little water as possible in the crust (makes it flaky, but, also makes it hard to manage). Kudos to your grandma for putting taste before ease.
This time grandma use "pasty meat" from Vollwerths Meats located in Hancock or Marquette. Our Olesons store carries it sometime. It is coarse ground half beef and half pork. Thanks for watching and commenting.
@@Dad_at_the_Wheel don’t ever let a Cornish women catch you using pork or mince of any kind in a Cornish pasty. They’re very protective of their Pasties. 😉
Ty for sharing, I was raised in southern Michigan and my mom made the best pasties that I have ever eaten anywhere! I miss them so much, the ones I occasionally find at the restaurants do not compare, I must try to make them again because I have always loved them so much, but I could never seem to get the crust right! I love the crust, but it needs to be just so and flaky just like a pie crust! I will eat mine hot when I take it out of the oven but for my taste I have always much preferred mine cold, I also like mine no larger than a small hamburger size about the size of your palm and a couple of inches thick!! They are so good cold, never need any gravy or ketchup or anything! My mom always diced her potatoes and rutabagas! I will make them soon you have made me hungry for them! Thank you, Grandma, for such a fine video! I haven't ever seen such a large pasty, but you certainly don't need to make as many! I love a great crust myself!
Don Carlson, Thanks so much for posting this! I'm a California boy who knows a great pastie when I see one! Grandma's 'chipping' the potatoes instead of chopping/cubing them is spot on!
When I saw the part of the video with the finished pasties wrapped just damn so, in wax paper, with the long fold tucked into itself? I was back HOME!
I was born in Marquette and moved to Okinawa at an early age. The family came back to Marquette, first K.I. Sawyer, then Marquette/Harvey when my old man retired from the Military. I lived there again between 9 years old, and 12 years old.
Mom would drive us to Madalyn's Pasties in Marquette. Washington Street?. They'd come in those white square boxes, wrapped inside EXACTLY how Grandma did it in your video in that wax paper with the folds to seal it.
They, and fried perch from the Chocolay River I caught were my 2 favorite foods. I can smell them in the video, hell, I can taste them!
KUDOS! For putting this out there Sir! KUDOS to Grandma for making them up!...
Now, did you hear the one about Eino and Toivo, couple of deer hunters from Marquette that...
Much Respect!
Mike in Santa Cruz Ca.
Hey, Don, I’m on your friends list for Rudyard as that’s where I grew up. No matter how pasties are made, they are not a true pastie without rutabaga! Thank you for sharing this!
Thank you, grandma (to my children and her grandchildren) usually cuts the rutabaga the same as she cuts the potatoes but a friend gave her a bag of diced rutabaga. So being conservative she had to sacrifice tradition for frugalness! Moms getting quite a kick out of all the comments.
yes they need rutabaga
@@johnthroop2092 I have had all kinds of pasties, and they are not all Cornish based. I have eaten them in Australia, and my UK friends make them differently as well. They are just called pasties and they can be made anyway. Cornish pasties are just unique to Cornwell.
I'm from the UK and have made many pasties. We use diced beef skirt which, admittedly, isn't that easy to come by. I've used rump steak at a pinch. A good knob of butter on top of the filling makes it succulent.
Hi from Redruth, Cornwall, the home of the pasty. I've got a lovely bakery about 5 mins walk away and a choice of 3 more within 10 mins.
Tried a Gear farm down the lizard? They're 'andsome, also Lucy Bakes in Hayle are supposed to be good too!
I really enjoyed all video and step by step I love that I can go along with granda yes I can amen still learning even thow u think I should have this receipt down to a tee lol thank so so much ...plz give more recipes plz love them amen amen 😅
I love the U P
Great memories of visiting family in the U.P. This video gave me the warm feeling of visiting family ❤ Please tell your grandma is made me day, I miss my grandparents dearly. Please cherish your time with her.
I would love to see her recipe for the dough.
Thanks for watching. At minute 16:54 is a shot of grandmas recipe card in her own handwriting for the crust an at 17:00 the recipe for the filling. If you can take a screen shot or have a "snipping tool" you may save it as a photo. Thanks for the comment.
"I use Crisco", so funny! Will try rutabaga for sure!!!
Bless her - I remember several pasty that were made by grandma and great grandma that were patched. Such a wholesome meal and thank you for sharing.
Edit - Grandpa would have thrown a fit over the ketchup and mustard.
Thank you for watching and commenting.
So good. I love pasties.
My mom worked in a pasty shop in the UP. I'm the only Texas boy who knows what pasties are.
Thanks for watching. But if they made them in Texas they would have to be big! Eh?
Thank You Grandma, I agree they are dry tasting and thank you for your idea of gravy. Love this video and thank you for sharing your sweet Grandma with us.
My best dinners I make for my family are the ones I learned from my grandmother/mother. You sir are very lucky to have her teaching you her skills & secrets thank you for sharing with us.
God bless this woman for teaching me.
Thank you from Northern Michigan! Blessings ✝️❤️✝️
Thank you and God Bless.
Yes Gods country! thank you for watching and commenting.
My Great Great grandfather helped build the Cornish Pump. I still love pasties
I just want to say thank you so much for uploading this video. As a child this was a meal my grandmother made and she is no longer with us. I never had the chance to ask her how these are made. Only with slight memory of over 40 years ago can I remember bits and pieces of that meal. Off and on over the years I have looked up this but I have never had the guts to follow through with making them because I am a visual learner.
"cant be too many onions" a true scholar and gentleman
I can only say how much this video made our day!!! My mom would use carrots instead of ruttabegas!!! However I learned the rope and iy make sense. My family is from northern Minnesota and back in the day they would carry this scrumphous meal in the pockey on the way to the mines!!
I love Grandmas.❤
Thank you so much. Ive been in Michigan my whole life and this will be the first time tryong to make pasties. I've got some venison gifted to me recently and i was looking for something homecooked with love and here you and your sweet grandmother are. She even wrote "good luck!!" On the recipe card. How nice was that. 🥰
This is so awesome! Great Instructions Thankyou!!
Go, Grandma, Go! How wonderful she is!
Thanks so much for sharing! Reminds me of summers in the UP 💕 I can’t wait to try my hand at the rope folding method!
Thank you for watching and commenting. Good luck with the crimp!
I miss the UP and pasties
Nice to see our cultural food exported to America. From Cornwall, UK, home of the pasty (oggy in Cornish).
Thank you for the tips, especially the potatoes, the pasties look fantastic!
What a wonderful video! Love learning from those who know. I am going to chip my potatoes now.
This is great, thanks!
Thank you so much for this wonderful video! I just love this sweet, beautiful woman
What a treasure this video is! Sweet lady...
Looks so very yummy! I’m going to make this.
Thank you for sharing with us! I made these and followed this recipe exactly and absolutely delicious!
Those look great! I would love to cook with your grandma. I'm getting ready to try to cook these. I tried it once before and it turned out to be a disaster. I'm glad I came upon this video. Wish me luck!
Thank you lovely lady!❤
The first pastie I ever had was in Ontonagon. I won't date myself but I was sixteen at the time. I wondered why things like this couldn't be found in southern Wisconsin.
God bless her! Thank you for the amazing video. My mouth is watering now 😫🙂
what a gorgeous lady! looks great i love an old fashioned recipe thanks for sharing your recipe Ill give this a try thanks again from Australia with love xox
Thank you. I might try to talk her into making saffron buns and currant cookies. those are two more bake goods that have always been enjoyed by our family.
gonna try right now yea!
Good Luck! I can smell them baking already in my head.
Once a year my mom makes pasties and it's a big family event where everyone comes over. They're alot of work to make thats why she don't make them often. Half my family is from the UP Menomonee area.
Oh yeah!
Looks delicious! Pasties are so good.
I love pasties.
I need the dough recipe. Love me a UP pastie. Have not had one in years.
How did she fold the wax paper? It’s beautiful!
I loved this video.
I always thought you made these out of leftover pot roast, with Rutabaga added.
Ok thank you it’s at the end of the video 👍👍👍👍
YUMMMMM
XX from England x
Those are huge!
Roooterbayger!!! Yah!!
The true Cornish pasties was for the miners they had two halves one filled with the meat the other half with apple or fruit for pudding.
You missed loads of black pepper
Grandma says she recalls her mother sometime using leftover pasty crust and putting apple filling in it. Salt and pepper is on the recipe cards but accidentally got left out of the video editing. Thanks for commenting.
Trying to make some pasties tonight but they don't quite look as good as those ones. lol
What a wonderful story ,my Mum and Dad used to live in St Austell Cornwall,were your folks from around there?
How was the dough made? Thank you 🙏
♥️
Just so everyone knows, the proper way to eat a pasty is with butter, ketchup, salt, and pepper
Recipe in the comments - that would be nice. Not everyone knows how to read handwritten text.
Cornish pasty is made up with beef skirt or chuck not a mix of beef and pork .
I am from trout lake now I live in Tennessee I want to make my family true upper peninsula pastys do I just use sit and pepper what other sides do you use ??? Thank you God bless !!!
Thanks for watching. At minute 16:54 is a shot of grandmas recipe card in her own handwriting for the crust an at 17:00 the recipe for the filling. She uses only salt and pepper for seasoning (add to personal taste). During editing adding the salt and pepper was unintentionally left out. As pasties are a complete meal; meat, vegetable, and bread (crust) sides that we normally use at a sit down meal would be Cole Slaw, some sort of salad, pickled beets or similar. when eating them on the go we just eat them alone and with our fingers! (like the miners did.) Thanks for the comment.
what kind of dough was that
Hello, thanks for watching. At 16:54 minutes into the video is a picture of the dough recipe card in grandmas own hand writing. She usually makes the dough first and freezes it so that it less work when she actually bakes pasties.
We use carrots, not rutabaga. I use pie crusts. Works great and easy.
Thanks for watching. Good tips to save time.
Are you related to the twin girls?
No. But thanks for watching.
To bad you didn’t list a written recipe
Thanks for watching. At minute 16:54 is a shot of grandmas recipe card in her own handwriting for the crust an at 17:00 the recipe for the filling. If you can take a screen shot or have a "snipping tool" you may save it as a photo. Thanks for the comment.
Are you seriously putting mustard and ketchup on a pasty?
Good try, but that ain't no pasty. Take it from a Cornish mam 😁😉
Too bad you can't taste from a video but they sure were good. Thanks for watching.
How not, aside from the meat?
Cornish secrets. 😉
@@keithdaviscoys8588 lol alrighty then
Sorry n all that. The Cornish pasty is a protected entity in these parts.