If you're from Michigan, you saw this title and envisioned a meat- and potato-filled pie. If you're from anywhere else, you might be expecting stripper glitter and tassels.
It's PAAH-sties, folks. Not PAY-sties.
But the original Cornish miners who brought this dish to the Upper Peninsula probably would have been happy with either option when they broke for lunch.
BTW, if you're looking for pasty recipes via Google Image Search, please make sure you include the word "recipe" in the search parameters. Otherwise...well, it's your choice. But there's no unseeing that stuff.
Supposedly, pasties developed as an easy lunch for miners. The edging crust gave them a nice handle to grab onto without getting the rest of their lunch dirty. Not a lot of hand sanitizer in the mines, I'm guessing.
The most typical fillings for pasties include just beef, potatoes, onions, and rutabagas - or, as I once overheard two elderly woman fondly refer to them at an upper-peninsula restaurant, "baygies." This version goes a teense more posh, adding pork (which I think brings a lot to the table), and a bit of garlic powder.
There's something terribly satisfying about biting through a layer of flaky pastry and hitting a mouthful of starchy root vegetables and meat - like thumbing your nose at the carbohydrate gods. And if it's still not quite enough - well, you can always have pie for dessert.
slightly adapted from Taste of Home
Pasties are, by their very nature, meant to be filling. Half of one of these moon-shaped pies is enough for me, but those with larger appetites might be able to handle a full pie. While fork and knife are totally acceptable, don't be ashamed to eat these with your hands if the mood strikes: feeling the heat of the pie warming your fingers is a joy of its own.
Vegetable Shortening [ 1 cup ]
Boiling Water [ 1 cup ]
Flour [ 3 cups ]
Salt [ 1 teaspoon ]
Red Potatoes [ 3 pounds, peeled and diced ]
Rutabagas [ 1 1/2 pounds, peeled and diced ]
Onion [ 1 medium, chopped ]
Ground Beef [ 1 pound ]
Ground Pork [ 1/2 pound ]
Salt [ 1 1/2 teaspoons ]
Black Pepper [ 1 teaspoon ]
Garlic Powder [ 1 teaspoon ]
Butter [ 2 tablespoons ]
Half-and-Half [ for brushing pasties ]
1. Stir together Shortening and Water until Shortening has melted.
2. Mix in Flour and Salt until mixture forms a soft dough.
3. Cover Dough and refrigerate for 1 1/2 hours.
4. Heat oven to 350 degrees.
5. Mix together Potatoes, Rutabagas, Onion, Beef, Pork, Salt, Pepper, and Garlic Powder.
6. Divide Dough into 6 parts.
7. On a floured surface, roll 1 portion of Dough into a 10-inch round.
8. Place about 2 cups of Filling on one half of round, leaving about a 1-inch border clear.
9. Dot topping with 1 teaspoon Butter.
10. Using pastry brush or finger, wet Dough border.
11. Fold clear side of Dough over filled side, forming a half-moon-shaped pocket.
12. Press edges together with a fork or fold decoratively.
13. Place on ungreased baking sheet and cut several slits in top to vent.
14. Brush top of Pasty with Half-and-Half.
15. Repeat with remaining Dough and Filling.
16. Bake 1 hour, or until golden brown.
Makes 6 9-inch Pasties