Above is a picture of a pasty. It is a food of the Upper Peninsula of Michigan, where I live. However, it did not originate here. The Cornish came to the U.P. in the early 1800's to work in the mines. They came bringing in the prospects of a new food group. Because I wasn't there, I don't know exactly what they brought, but in the later 1800's, the Swedes (that were also here working in the mines) tweaked it, until it is what it is today. A pasty is a pastry shell filled with beef, potatoes, carrots, and onions. There are many variations; some people use pork, a combination of pork and beef, chicken, rutabaga, or turnips. There is no right or wrong ingredient in a pasty, as long as it has meat and a couple of vegetables. OH SO YUMMY!Last night, Amanda (she is in almost every post isn't she?) and I chopped many potatoes and carrots. My husband wanted to say he helped, so he used a pampered chef chop master for the onions. (Thanks for ALL the help sweetie.) Tomorrow, we will be finishing them up; adding the ground beef, making the pastry, and partial cooking them. We only partially cook them, so we can put them in the freezer and pop them out, bake for 20 minutes, and vaw-la dinner is done!
I love to eat them topped with a beef gravy, but many people eat them with ketchup. I am looking forward to eating a homemade pasty tomorrow night for dinner! :)
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