Pasties - a Michigan Tradition!

Pasty ready to eat - YUM!

We LOVE pasties! These handy meat/veggie pies are based on the traditional food Cornish miners took into the mines, a handy way to have a portable meal that was adopted by our own Yoopers, many of whom were miners from Great Britain and brought this idea with them.

Darrell had cooked down some meaty beef bones with veggies to make beef stock to can. He cleaned the meat off the variety of bones when the stock was ready to put into jars.

There was a nice little bowlful of very tender, juicy meat. We also had a small pack of cooked pork jowl meat in the freezer from a previous project, so I thawed that out and blended the beef and pork. I added a variety of seasonings, as both the beef and pork were somewhat bland on their own.

Pork and beef from salvaged meats.

I pan-roasted some cubed rutabaga, carrot pieces, potatoes and onions to really bring out the flavor in those veggies . . . drizzled in a little oil and sprinkled with some Herbs de Province prior to roasting. When the veggies were roasted and blended with the meat, I rolled out pastry dough that Darrell had made.

Roasted veggies mixed with the meat.

With about a 10" round of pastry, filled with 3/4 - 1 cup of filling, sealed up and baked at 425 degrees for about 25 - 30 minutes, we had pasties for supper! We like them with a little ketchup - Darrell uses his home-made ketchup and I like the zing of Heinz!

pasties sealed up and ready to bake.

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Good Food Down on the Farm

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