The Official Pasty Thread

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Re: The Official Pasty Thread

Post by tGreenWay on 2016-09-08, 21:03

The Pantry wrote:
Turtleneck wrote:

Never order a shasty.
Where are Travis & Bob to complete tSwill daisy-chain of most frequent and worst posters?

Answer the question, Pantry. Why are you keeping pics of peckers?

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Re: The Official Pasty Thread

Post by Other Teams Pursuing That on 2016-09-08, 21:04

The Pantry wrote:
Turtleneck wrote:

Never order a shasty.
Where are Travis & Bob to complete tSwill daisy-chain of most frequent and worst posters?

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Re: The Official Pasty Thread

Post by Turtleneck on 2016-09-08, 21:47

The Pantry wrote:
Turtleneck wrote:

Never order a shasty.
Where are Travis & Bob to complete tSwill daisy-chain of most frequent and worst posters?




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Re: The Official Pasty Thread

Post by Other Teams Pursuing That on 2016-09-08, 21:49

Angry guy being angry. Yawn.
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Re: The Official Pasty Thread

Post by NigelUno on 2016-09-08, 21:53

Turtleneck wrote:Do pasties have the same deadly pathogens as raw milk?

Just the 10 ounce ones.

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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-08, 22:03

Other Teams Pursuing That wrote:Angry guy being angry. Yawn.
Sad stoner thinking he fell in love with another stoner last weekend is just...sad.

No pasty for you.
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Re: The Official Pasty Thread

Post by Other Teams Pursuing That on 2016-09-08, 22:08

The Pantry wrote:
Other Teams Pursuing That wrote:Angry guy being angry. Yawn.
Sad stoner thinking he fell in love with another stoner last weekend is just...sad.

No pasty for you.

Truly the best girls. Meanwhile you and your pasty.. Is it like warm apple pie?
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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-08, 22:43

Other Teams Pursuing That wrote:
The Pantry wrote:Sad stoner thinking he fell in love with another stoner last weekend is just...sad.

No pasty for you.

Truly the best girls. Meanwhile you and your pasty.. Is it like warm apple pie?
Go buy two big bags of Cheetos. One to eat and the other to slip the engagement ring into
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Re: The Official Pasty Thread

Post by Other Teams Pursuing That on 2016-09-08, 23:16

The Pantry wrote:
Other Teams Pursuing That wrote:

Truly the best girls. Meanwhile you and your pasty.. Is it like warm apple pie?
Go buy two big bags of Cheetos. One to eat and the other to slip the engagement ring into

A Cheeto munchie joke. Yeesh.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-08, 23:57

Other Teams Pursuing That wrote:
The Pantry wrote:Go buy two big bags of Cheetos. One to eat and the other to slip the engagement ring into

A Cheeto munchie joke. Yeesh.
You're just pissed I explained how the future Mrs. OTPT will get proposed to this weekend.

Really high is no way to go through life son...
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Re: The Official Pasty Thread

Post by Other Teams Pursuing That on 2016-09-08, 23:58

You know nothing about me guy. And the day I start taking advice from someone who bitches about raw milk and their ex wife on a message board is the day I die. Save it.
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Re: The Official Pasty Thread

Post by LooseGoose on 2016-09-10, 13:24

Slide show....but here's who they will be judging.

"22 nominations for best Lower Peninsula pasty, which is your favorite?"

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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-10, 15:42

Surprised no one nominated Weldon's. They have 2 locations: Livonia & Sterling Heights
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Re: The Official Pasty Thread

Post by TheReal_LWS on 2016-10-25, 10:19

Had a beef pasty at Past Tense in Lapeer this past weekend. Pretty tasty. Not the best I've ever had, far from the worst.

Their cider is pretty good too.

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Re: The Official Pasty Thread

Post by Motown Spartan on 2016-10-26, 20:07

My wife and MIL are throwing down some home made native Yooper pasties right now.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-10-26, 20:14

Motown Spartan wrote:My wife and MIL are throwing down some home made native Yooper pasties right now.
No carrots, correct?
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Re: The Official Pasty Thread

Post by Motown Spartan on 2016-10-26, 20:18

The Pantry wrote:
Motown Spartan wrote:My wife and MIL are throwing down some home made native Yooper pasties right now.
No carrots, correct?

Well, my wife's maiden name is Cornish so I think her family is familiar with the traditional Cornish pasty.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-10-26, 20:24

Motown Spartan wrote:
The Pantry wrote:
No carrots, correct?

Well, my wife's maiden name is Cornish so I think her family is familiar with the traditional Cornish pasty.


What would they charge to freeze some and ship them downstate?

Pasty Central does it but pretty sure they have fucking carrots in them
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Re: The Official Pasty Thread

Post by Motown Spartan on 2016-10-26, 20:28

The Pantry wrote:
Motown Spartan wrote:

Well, my wife's maiden name is Cornish so I think her family is familiar with the traditional Cornish pasty.


What would they charge to freeze some and ship them downstate?

Pasty Central does it but pretty sure they have fucking carrots in them

Lawrys will ship them with dry ice. You'd have to come here to get the homemade ones.
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Re: The Official Pasty Thread

Post by Floyd Robertson on 2016-10-26, 20:30

The Pantry wrote:
Motown Spartan wrote:

Well, my wife's maiden name is Cornish so I think her family is familiar with the traditional Cornish pasty.


What would they charge to freeze some and ship them downstate?

Pasty Central does it but pretty sure they have fucking carrots in them

I saw a link there to Pasty Cam and got all excited. What a let down.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-10-26, 21:09

Floyd Robertson wrote:
The Pantry wrote:


What would they charge to freeze some and ship them downstate?

Pasty Central does it but pretty sure they have fucking carrots in them

I saw a link there to Pasty Cam and got all excited. What a let down.
I like the Houghton lift bridge cam the best but it's apparently down for repairs

edit to add: The Jampot in Eagle Harbor makes the best jam (thimbleberry) you will ever try.


Last edited by The Pantry on 2016-10-26, 21:15; edited 1 time in total
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Re: The Official Pasty Thread

Post by Motown Spartan on 2016-10-26, 21:11

The Pantry wrote:
Floyd Robertson wrote:

I saw a link there to Pasty Cam and got all excited. What a let down.
I like the Houghton lift bridge cam the best but it's apparently down for repairs

Marquette lower harbor cam.  Better in the day but my office is just off screen to the right.

http://www.ironbay.net/harbor.html
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Re: The Official Pasty Thread

Post by LooseGoose on 2016-11-07, 10:58

Pie talk and Pasty heresy.

Michigan's famous pie shop makes five dozen flavors

I love pasties, know quite a bit about them, have had them all over the United Kingdom, and these are excellent. The mainstay is the beef pasty, which has a rich, meaty, flavorful filling, not just bland ground meat like many pasties, and of course, benefits from the flaky delicious crust. A rotating limited-edition flavor is offered, such as Buffalo chicken on my last visit, which was excellent.

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Re: The Official Pasty Thread

Post by WhiteBoyHatcher on 2016-11-20, 12:11

Pantry have you been to Peacock's on Rochester Rd? We forgot to order our bird from the farm up in Oxford this year so I called Peacock's for a last min turkey. Went to pick it up this morning and in their coolers they have a bunch of pasties. Did some googling, they're from this joint. They had elk pasties and shit.

http://www.unclepeterspasties.com/

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Re: The Official Pasty Thread

Post by LooseGoose on 2016-11-21, 16:49

OK, the pasties are out of the oven.   Overall I'm pretty happy with the lone exception that this dough made a crust that cooks up a little too stiff.   That's easily correctable the next time.  It's easy to see why the miner's wives made these.  The cost of ingredients is silly low.   I used 3 medium potatoes, 2 small onions, 1 medium rutabaga and about 3.5#'s of roast.  After baking 4 pretty good size pasties I have more left over ingredients than I used to fill them.   So tomorrow is either more pasties or beef stew.  

Tons of pictures - so here we go.

The diced potatoes - I found out the the kitchenaid attachment works great for potatoes, onions, rutabagas - sucked on the roast.


With Rutabagas and onions added


With roast added


The first crust in the crimper


A filled crust


Coated and ready for the oven


Leftovers after filling the 4 of them


Hot out of the oven


Cut open

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Re: The Official Pasty Thread

Post by The Pantry on 2016-11-21, 20:22

Thanks for finally doing it LG!

Some questions:

Are those Yukon Gold potatoes?

Can't really tell from the pics. Looks like you used the smaller calzone press. Guessing the oven temp at 350, how long were they in the oven?

What did you think of the flavor? Crust texture?

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Re: The Official Pasty Thread

Post by The Pantry on 2016-11-21, 20:51

WhiteBoyHatcher wrote:Pantry have you been to Peacock's on Rochester Rd? We forgot to order our bird from the farm up in Oxford this year so I called Peacock's for a last min turkey. Went to pick it up this morning and in their coolers they have a bunch of pasties. Did some googling, they're from this joint. They had elk pasties and shit.

http://www.unclepeterspasties.com/
Went to Peacocks a few months ago and got excited seeing Uncle Peter's in the freezer...have never tried them. Took maybe 6 or 8 of them to the counter, including some elk and venison versions.

Jaw almost hit the counter when they rang them up. Forget exactly but think even the traditional beef pasties were $5-7 each...not to mention tiny, maybe 3/4 size of Weldon's already small pasties. Took them all back to the freezer. I don't give a shit how good Uncle Peter thinks his pasties are at that size and price.
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Re: The Official Pasty Thread

Post by LooseGoose on 2016-11-21, 23:41

The Pantry wrote:Thanks for finally doing it LG!
Some questions:
Are those Yukon Gold potatoes?
Can't really tell from the pics. Looks like you used the smaller calzone press. Guessing the oven temp at 350, how long were they in the oven?
What did you think of the flavor? Crust texture?

I don't know what they were, I'll look tomorrow.

Yes, the smaller press - I think one of those would make a meal for a lot of people. 2 Definitely would. Roughly twice the size of the old time Hostess Fruit pies.

I had them in for an hour @ 400. Too hot and too long.

The crust was too hard. I think partially because of the recipe I used and partially because of cooking time and temp. I think if I had covered them for the first 1/2 hour they would have been fine.

The flavor was good and they were juicier than I would have guessed.

Back to crusts.

I have a pie crust recipe I like after literally years of experimenting.
I used a pizza dough recipe I've been tinkering with for these and it wasn't right.
For these I need to be somewhere in between.
Less fat than the pie crust, less moisture than the pizza dough.
IOW substitute some lard/butter for some water.
It's what I'll try next time anyway.


I'm baking for Thanksgiving tomorrow so I doubt I'll make more of these then, I'm much more likely to throw the rest of the ingredients in a stew to simmer for the day while I'm baking.

Up for tomorrow:
Blueberry pie
Custard pie
Coconut Custard pie
Raisin Pie
Apple Crisp

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Re: The Official Pasty Thread

Post by Other Teams Pursuing That on 2016-11-21, 23:47

Drool
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Re: The Official Pasty Thread

Post by WhiteBoyHatcher on 2016-11-22, 09:13

LG, can you post your pizza dough recipe?

I'm never satisfied with homemade pizza dough. I think it's the water.

Also I'm interested in taking a stab at a NY style thin crust at home, but no matter how thin I stretch it, it never comes out good. Thoughts?

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Re: The Official Pasty Thread

Post by LooseGoose on 2016-11-22, 10:10

WhiteBoyHatcher wrote:LG, can you post your pizza dough recipe?
I'm never satisfied with homemade pizza dough. I think it's the water.
Also I'm interested in taking a stab at a NY style thin crust at home, but no matter how thin I stretch it, it never comes out good. Thoughts?

I'll post the pie crust and the pizza dough.  I've had 2 problems with pizza dough - not strong enough - so it tears when you try to stretch it out or not rising at all.

This recipe has been working for me although it's a little different from most you see.

6 Tsp of yeast - this is 2 of the little packets I think.  I bought a pound of Fleischmans so I'm not sure.  This is a LOT more yeast than most recipes call for, but I know it's going to rise.
2 Cups warm water.
Mix the yeast in the water and give it 5-10 minutes to activate.

1 tsp salt
4 tsp olive oil
5 Cups flour - I just use regular all purpose

I do this in my kitchenaid with a dough hook.  I would assume it would be similar in a food processor or by hand.

Mix them together then start adding more flour until the dough is not sticky at all.  
This usually takes another cup or so for me - around 6 cups total.

When I say not sticky the dough should have cleaned all the flour off the walls of the bowl
but not be sticking to the dough hook or your hands.  Any dough that stuck to my hands I
could never make work right.

Let it rise at room temp for an hour or two.

Punch it down and divide it, there will easily be enough dough for 2 -14" pizzas.  
Might be enough for 3 if you're doing really thin crusts.

You can zip lock any extra and it'll keep for up to a week in the fridge.




===============
Pie Crust:
6 cups flour
2 cups lard
2 eggs
1 Tablespoon sugar
Either cut those together with a pastry knife or in a food processor until they're evenly mixed and lumpy.

Add 1/2 cup of warmish water and mix until well blended.

Should leave you with a ball of dough.  
Enough for 4 crusts - so 2-3-4 pies depending on what you're making.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-11-22, 20:38

LooseGoose wrote:
The Pantry wrote:Thanks for finally doing it LG!
Some questions:
Are those Yukon Gold potatoes?
Can't really tell from the pics. Looks like you used the smaller calzone press. Guessing the oven temp at 350, how long were they in the oven?
What did you think of the flavor? Crust texture?

I don't know what they were, I'll look tomorrow.

Yes, the smaller press - I think one of those would make a meal for a lot of people. 2 Definitely would. Roughly twice the size of the old time Hostess Fruit pies.

I had them in for an hour @ 400. Too hot and too long.

The crust was too hard. I think partially because of the recipe I used and partially because of cooking time and temp. I think if I had covered them for the first 1/2 hour they would have been fine.

The flavor was good and they were juicier than I would have guessed.

Back to crusts.

I have a pie crust recipe I like after literally years of experimenting.
I used a pizza dough recipe I've been tinkering with for these and it wasn't right.
For these I need to be somewhere in between.
Less fat than the pie crust, less moisture than the pizza dough.
IOW substitute some lard/butter for some water.
It's what I'll try next time anyway.


I'm baking for Thanksgiving tomorrow so I doubt I'll make more of these then, I'm much more likely to throw the rest of the ingredients in a stew to simmer for the day while I'm baking.

Up for tomorrow:
Blueberry pie
Custard pie
Coconut Custard pie
Raisin Pie
Apple Crisp
Try the dough recipe I sent. Pizza dough is not what you want to use. There is no yeast added to pasty dough. I would roll the dough thinner also.

A few other critiques based on the pictures and your comments:

Those potatoes look like Yukon Gold. Russets are best. Yukon's are a little too sweet. Sweetness in a pasty should come only from the onions IMO...one of the reasons I don't like carrots in them. Looking at the pictures, I would use more onion in the mix. A little more meat too.

You mentioned the temp, time and the small calzone press. 400 is way too hot for a pasty of any size, muchless smaller ones. 350 for 60-70 minutes is about right for a properly sized pasty. Try the large press next time or skip it if you think it's too big and make them by hand to a size in between. Lean toward the size of the larger press. At 350 you don't have to cover them at all.

Way too heavy on the egg wash. Add some (or more) water to it next time and use a very light hand with the brush. I've skipped the egg wash completely and they come out great despite looking a little pale. You mentioned them being juicier than you expected. The dough needs to breath to bake correctly with its contents. The heavy egg wash and 400° probably created a quick shell on the outside allowing moisture to escape only through the top holes. The potatoes may have been a contributing factor. Yukon Golds are a bit higher in moisture content and lower in starch. Higher starch in russets helps tighten-up the filling.

Thanks for good news on the KA veggie dicer. Would have never thought to try putting meat through one, though

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Re: The Official Pasty Thread

Post by BleacherSwill on 2016-11-22, 20:40

Yeast in your pasty dough? This ain't bread dude, bleah.

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Re: The Official Pasty Thread

Post by LooseGoose on 2016-11-22, 21:30

BleacherSwill wrote:Yeast in your pasty dough? This ain't bread dude, bleah.

lol, sorry man. I tried the pie dough on the fruit pies a week or so ago and it was too weak so I was looking for something tougher.
The pizza dough was too strong.

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Re: The Official Pasty Thread

Post by LooseGoose on 2016-12-15, 10:19


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Re: The Official Pasty Thread

Post by The Pantry on 2018-01-09, 18:34

For anyone interested Motor City Pasty Company is parking their truck at the Royal Oak farmers market tomorrow from 5 to 9pm.

Royal Oak Pasty Rally

Motor City Pasty Company

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Re: The Official Pasty Thread

Post by LooseGoose on 2018-01-09, 18:41

That truck looks sketchy.

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Re: The Official Pasty Thread

Post by LooseGoose on 2018-01-09, 18:41

I think they use carrots.

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Re: The Official Pasty Thread

Post by The Pantry on 2018-01-09, 18:46

LooseGoose wrote:I think they use carrots.
Yeah. If I go there I'm gonna have a talk with them. They need to add a Cornish version to their strange pasty menu.

Plus, from what I can tell from pictures the dough looks bready. Doubt they use lard in it. They need to fix that.
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Re: The Official Pasty Thread

Post by Floyd Robertson on 2018-01-09, 18:47

That Pasty truck needs to make a trip to Utica.
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