Pasties

Steve did all that googling yet provided little substance to a proper pasty recipe.

Please give us your empanada recipes next  

Motown Spartan wrote:

steveschneider wrote:


Putting the rutabaga at the top of the list for a pasty is a bunch of rubbish.

Nobody is putting it at the top of the list you nincompoop!

Your boy Pantry is. That's all I'm calling BS on. For the record I love rutabaga in my pasty.

Here's his quote "Not sure why they're skimpy with the rutabaga. Inexpensive and it's the ingredient that makes a pasty, a pasty."

The Pantry wrote: Steve did all that googling yet provided little substance to a proper pasty recipe.

Please give us your empanada recipes next  

I didn't do a lot of research at all. I just pulled it from the resource I use every year. They have a lot of recipes and a lot of them don't use rutabaga. These are all UP recipes.

Also, empanadas are delicious. If I ever make a pasty and somehow end up with empanada well that wouldn't be the worse thing in the world.

Motown Spartan wrote:Au Train Grocery, just west of Munising, makes the best pasties, period. Until you've had one, you just don't know.

Would like to try. Could you please ship them to me?

I encourage you to try Toni's next time you're in the Keweenaw.

steveschneider wrote:

The Pantry wrote: Steve did all that googling yet provided little substance to a proper pasty recipe.

Please give us your empanada recipes next  

I didn't do a lot of research at all. I just pulled it from the resource I use every year. They have a lot of recipes and a lot of them don't use rutabaga. These are all UP recipes.

Your head is clearly UP your ass.

steveschneider wrote:Also, empanadas are delicious. If I ever make a pasty and somehow end up with empanada well that wouldn't be the worse thing in the world.

Deep frying a mini pasty to get a good crunchy crust is delicious.

The Pantry wrote:

steveschneider wrote:

I didn't do a lot of research at all. I just pulled it from the resource I use every year. They have a lot of recipes and a lot of them don't use rutabaga. These are all UP recipes.

Your head is clearly UP your ass.

Sounds like those rutabaga free UP recipes I provided you really struck a nerve.

The Pantry wrote:

Motown Spartan wrote:Au Train Grocery, just west of Munising, makes the best pasties, period. Until you've had one, you just don't know.

Would like to try.  Could you please ship them to me?

I encourage you to try Toni's next time you're in the Keweenaw.

https://thepastyguy.com/portfolio/au-train-grocery/

rutabagas were not visible

steveschneider wrote:

The Pantry wrote:Your head is clearly UP your ass.

Sounds like those rutabaga free UP recipes I provided you really struck a nerve.

Recipes you provided are just meat pies. Not a pasty without rutabaga. Go have a calzone.

The Pantry wrote:

steveschneider wrote:

Sounds like those rutabaga free UP recipes I provided you really struck a nerve.

Recipes you provided are just meat pies. Not a pasty without rutabaga. Go have a calzone.

Look at this pasty fascist trying to erase pasty history.

Regarding the OP question -

Pasties that you eat are better than pasties.

If fact I have to wonder how old you all are as I haven't seen a stripper with pasties ever.

I'm not a big fan of the high hipped panties that are popular these days. I prefer the low hipped panties.

Okay, OP question out of the way...

Pasties, that you eat -

Originally the pie crust would have been made with lard, not shortening, and it makes a big difference.

When they were made for the miners the amount of meat in them would have been minimal, just enough to provide a "taste"

So they would have been mostly potatoes and turnips and the rutabaga is a form of turnip.

The crust was relatively thick, because the miners had dirty hands from work and would hold onto the thick crust at the edge, which they wouldn't eat because some of the dirt in the mine would be poisonous.

The turnips/rutabaga were used to provide moisture to the pasty, the miners were not taking gravy or other sauces down in the mine. The turnips provided an internal "gravy".

This idea of gravy or other sauces is relatively recent, since around 1980 or so. Before that pasties didn't require sauces and they had enough turnip filling to make the moist.

steveschneider wrote:

The Pantry wrote:Recipes you provided are just meat pies. Not a pasty without rutabaga. Go have a calzone.

Look at this pasty fascist trying to erase pasty history.

Despite your google crash course, you still know pretty much zero about pasty.

Cam was correct when first naming you "fucking Steve". You're an idiot of all subjects.

Trapper knows pasty.

The Pantry wrote:

steveschneider wrote:

Look at this pasty fascist trying to erase pasty history.

Despite your google crash course, you still know pretty much zero about pasty.

Cam was correct when first naming you "fucking Steve". You're an idiot of all subjects.

Your claim that I went off googling is just wrong. I've been using that website for years and bake pastys once a year. I respect your opinions on pastys but disagree with your approach to verbally abusing and shutting down people that have a different point of view about pastys. It's a free and diverse country and we are free to eat many different styles of pastys.

The Pantry wrote:

steveschneider wrote:

Look at this pasty fascist trying to erase pasty history.

Despite your google crash course, you still know pretty much zero about pasty.

Cam was correct when first naming you "fucking Steve". You're an idiot of all subjects.

I bet he knows where to buy Mackinac Island fudge.

steveschneider wrote:

The Pantry wrote:Despite your google crash course, you still know pretty much zero about pasty.

Cam was correct when first naming you "fucking Steve". You're an idiot of all subjects.

Your claim that I went off googling is just wrong. I've been using that website for years and bake pastys once a year. I respect your opinions on pastys but disagree with your approach to verbally abusing and shutting down people that have a different point of view about pastys. It's a free and diverse country and we are free to eat many different styles of pastys.

Link to said website?

What you prefer is not pasty.

I view this whole rutabaga thing like an olive in a martini. If you really want a martini and are out of the olives you might try a cucumber or a cocktail onion. We all love the olive no one is disputing that but you can still have a very enjoyable martini without one.

Now if you are out of vodka then it's time to find another drink.

Vodka? A true martini is made with gin.

Your alter ego turtleneck hates olives.

http://kenanderson.net/pasties/up.html

I always make the Marquette recipe and you better believe I add the rutabaga.

Will use the lard this year per your recommendation. Why? Because I respect your expertise I just don't respect your intolerance.

The Dough:

3 cups flour
1 1/2 teaspoons salt
1 cup Crisco
3/4 cup cold water

Sift the flour and salt. Cut in Crisco for the pie crust. Add water and blend with a fork until it holds together. Shape into a ball. You can chill it here until the rest of the ingredients are prepared.

The Filling:

1 1/2 pound ground chuck
4 cups cubed potatoes
3 onions, diced small
1 rutabaga, diced (optional)
2 teaspoons salt
1/2 teaspoon black pepper

Mix it all together thoroughly. Divide into 6 roughly equal servings, about one cup each. Add a teaspoon of butter on the top of each before adding it to the dough. Take the dough out of the refrigerator, and divide into 6 pieces, slightly oblong. Roll each on a floured board and add the filling. Seal the edges with water, folding or crimping the edges. Don't forget to slit the top. Flute the edges, and bake on a lightly greased tin for 12-15 minutes at 400 degrees F, then for another 45 minutes at 375 degrees F, or until the crust is golden brown.

Note: Feel free to add your own touches. Add some garlic, oregano, or other spices, if you like. The real key is in making the dough correctly. The amount of water will depend upon the humidity. Using round steak cut in quarter-inch cubes instead of the ground chuck is a nice touch. In cubing the meat and the potatoes, it is best to use small, uniform cubes.

----

The Pantry wrote:Vodka? A true martini is made with gin.

Your alter ego turtleneck hates olives.

Fair enough then lets say you are out of the gin well then you gotta find another drink.

NigelUno wrote:

The Pantry wrote:Despite your google crash course, you still know pretty much zero about pasty.

Cam was correct when first naming you "fucking Steve". You're an idiot of all subjects.

I bet he knows where to buy Mackinac Island fudge.

Stay away from the stuff behind the horse carriages.

Thanks for the link to random recipes. Crisco?

The Pantry wrote:Thanks for the link to random recipes. Crisco?

I bet 99.9% of the global population wouldn’t even be able to tell the difference between a crisco or a lard pasty.

https://youtu.be/a1kKH3MGkwc

Haha! “Flavor neutral”. I knew you were talking out of the wazoo. Next time I’m following this ladies lead and will use butter.

steveschneider wrote:https://youtu.be/a1kKH3MGkwc

Haha! “Flavor neutral”. I knew you were talking out of the wazoo. Next time I’m following this ladies lead and will use butter.

Butter is great but not an ingredient in pasty dough.

Keep on googling shit. You've never made pasty.

The Pantry wrote:

steveschneider wrote:https://youtu.be/a1kKH3MGkwc

Haha! “Flavor neutral”. I knew you were talking out of the wazoo. Next time I’m following this ladies lead and will use butter.

Butter is great but not an ingredient in pasty dough.

Keep on googling shit. You've never made pasty.

Nothing wrong with google. It is after all the 21st century but then again you are stuck in the past. Can’t wait to make a pasty with butter.

If we want to talk about what they originally were I have provided the basics, however it should be noted that potatoes are not just "potatoes" nor are turnips just turnips (which is why rutabaga is called for).

Have no idea what variety of potato should be used other than something that was the cheapest.

Also to the ongoing disagreement regarding modern pasties IMO if someone makes it and someone likes it then that is okay.  Pasties were never one recipe.  I am more of a traditionalist myself, and look upon what I will call the babyboomer invention of gravy on the pasty as an abomination caused by not enough turnip in the pasty, or maybe caused by the pasty being made with the wrong variety of potato or maybe not enough onion. A miner was probably more interested in usable calories than anything else.

I'm sure the the people selling pasties at the northern end of the bridge found it cheaper to use one less ingredient in their tourist pasties, and many people who eat them like them that way, which is fine and they are still pasties, just not "traditionally" pasties.  Since the mines shut down 55 years ago the pasties recipes in the tourist cook books also will have been adjusted to what sells.

They're ok and all... but with all this drama, I'll just order a burger to avoid this whole mess.

AvgMSUJoe wrote:They're ok and all... but with all this drama, I'll just order a burger to avoid this whole mess.

With a glass of raw milk?

TrapperGus wrote:If we want to talk about what they originally were I have provided the basics, however it should be noted that potatoes are not just "potatoes" nor are turnips just turnips (which is why rutabaga is called for).

Have no idea what variety of potato should be used other than something that was the cheapest.

Also to the ongoing disagreement regarding modern pasties IMO if someone makes it and someone likes it then that is okay.  Pasties were never one recipe.  I am more of a traditionalist myself, and look upon what I will call the babyboomer invention of gravy on the pasty as an abomination caused by not enough turnip in the pasty, or maybe caused by the pasty being made with the wrong variety of potato or maybe not enough onion. A miner was probably more interested in usable calories than anything else.

I'm sure the the people selling pasties at the northern end of the bridge found it cheaper to use one less ingredient in their tourist pasties, and many people who eat them like them that way, which is fine and they are still pasties, just not "traditionally" pasties.  Since the mines shut down 55 years ago the pasties recipes in the tourist cook books also will have been adjusted to what sells.

Well said. I'll also give Pantry some credit I've learned a lot about Pastys thanks to him. I disagree with his hardlined stance and wish he'd communicate without the insults but I do value the fact I've learned something about pastys because of him and others like you that have joined the discussion. Here is to UP pastys!

GreenWay says the best pizza in the EL area is at Sbarro in the mall.

I'm a pasty purist:

1) Despite being 99.2% Finnish/Upper Peninsula, I prefer Cornish to Finnish pasties. The only real difference is Finnish pasties have carrots and Cornish do not. I think carrots add too much sweetness and are not necessary. Meat, potatoes, onion, and rutabaga only as the filling ingredients.

2) Rutabaga is a must. It's the ingredient that gives pasty that distinctive smell and flavor. Has sort of a peppery flavor as well as some sweetness. Possibly the most underrated root vegetable.

3) The dough must be made cutting cold lard into the flour...never Crisco or any other vegetable shortening. Substituting beef tallow or duck fat for the lard is acceptable.

4) Using regular grind ground meat is lame. Use cubed/diced meat. Never tried it but a course chili grind might work. The meat has to have a little bite to it.

5) A properly made pasty can and should be eaten with your hands.

6) A properly made pasty requires no gravy or ketchup. If anything, cold slivers of butter applied before each bite of a hot pasty.

7) There is no such thing as a chicken, turkey, or veggie pasty.

8) If you add cheese to the filling mix, you made a weird calzone...not a pasty.

I like pasty fascist better.

The Pantry wrote:I'm a pasty purist:

1) Despite being 99.2% Finnish/Upper Peninsula, I prefer Cornish to Finnish pasties.

I like Cornish game hen in pasties. I do not like fish fins in pasties.

Turtleneck wrote:I like pasty fascist better.

You would.

"No pasty for you!"

A self-proclaimed "purist" would know that only the Cornish pasty is a real pasty. Anything else isn't a pasty at all. Kind of like your rutabaga argument.

Motown Spartan wrote:A self-proclaimed "purist" would know that only the Cornish pasty is a real pasty. Anything else isn't a pasty at all. Kind of like your rutabaga argument.

Back off. Grew up with Finnish pasty and already admitted Cornish are better.