The M25 London orbital motorway is the one Crowley subtly redesigned into a dread sigil.
I’ve seen pasty shops in other parts of Michigan besides the UP, although I won’t argue that they’re more prevalent there. I’ve also heard rumors that they can be found in Wisconsin.
There is a Myles Teddywedgers in Madison Wisconsin. There were Cornish miners in Wisconsin. Lived in caves like badgers… Wisconsin Badgers.
No, I found a Ye Olde Cornish Bakery that said it had won awards for it’s pasties, so while waiting in line at the counter I was actually salivating about the prospect.
I have NEVER been so disappointed in my life. Obviously I should have found a pub down a side-street that didn’t advertise. Dammit.
Even when it’s an animal?
Mine was on a little back road in the Cornish countryside. I wonder if I’ll ever be able to find it again. 
Close! That’s the A303. Another very busy road, although it’s a few counties away from Cornwall.
Hmm. I’m not sure I’ve ever said the animal out loud.
But then I would pronounce it “donkey”.
Ah. Basically every pasty shop in Cornwall has a sign outside saying it’s won awards for its pasties. I’m not sure if there’s awards for ‘X Street’s okayest pasty’ or what.
I think that’s WHY we call it London broil. Because in England, people tend to cut their meat into thin slices before serving, whereas in the US we serve thick steaks (or thick slices of roasts) and cut it into ~cubes to eat. Or so my cookbooks lead me to believe. So when we cook a steak and don’t just cut it into chunks to serve it, but instead slice it thin, across the grain, that’s “London style”.
Getting back to pasties – two pages and no recipes? Does anyone here cook them and care to share?
I was about to get all uppity at the above suggestion, but then if I think about roast dinners, then I suppose we do slice the meat thinly. Or, at least, less steak like. I guess.
We do eat steaks as well though, ya know!
Here in NE MN pasties are pretty common. My mom’s church ladies (Catholic) make them twice a year (spring and fall) to sell for a fundraiser. One of the American Legions does the same thing. There is also a family-run company north of us on the Iron Range that makes them and ships them to various grocery stores around here. All are similar - folded pastry shell filled with beef, potatoes, carrots, onions, and rutabagas.
I love them with gravy, my husband douses his with ketchup.
Probably like this seedy-looking restaurant I used to pass on my way to work with the sign, “World famous hamburgers.” I figured it was because a guy from Toronto stopped by once.
I mostly use it in talking about Nick Cave novels.
You know, I don’t know anyone who makes their own pasties, and I do know some decent home bakers. They are very much a grab-for-lunch-from-the-bakery type food.
I do! I pretty much make it up as I go along though, so I haven’t got a recipe, as such. Those who get sniffy about such things will say beef skirt is the only permitted option, others will say - as mentioned above - that tin mining families doubtless ate whatever they could lay their hands on! It does work pretty well though. So Make a basic short pastry, pile it with your mixture of chopped beef, spuds (I’ve tried using things like Maris Piper or King Edward as that’s what I usually have in, but they fall to bits - I prefer something waxier for this) onions and swede, and I don’t care who says what about carrots, sometimes I’ll put them in too. Salt & pepper, obviously, but a tiny bit of allspice and/or nutmeg/mace is good too. Maybe not traditional in a pasty, but classic British spicing nevertheless which - if done subtly - just sort of rounds out the flavour of the swede rather than invading the overall taste of the filling. Kind of bridges the gap between the swede and the pepper. Fold, crimp (no I’m not getting into “top or side” thanks), egg wash if you can be bothered, milk if you can’t, bake. About 50ish minutes, maybe an hour, at about gas 4.
That probably doesn’t really help a beginner very much, but if you know baking and never make pasties, it should give you something to go on.
I’ve made them, and I have a family recipe around here somewhere, but Teuton is right. Why would I make them when I can run out at any time and get a damn good pasty for $5 and gravy to boot? It’s the antithesis of something I’d want to make at home.
Swedes:
Huh-huh! Huh-huh! 
*Yes, I know a swede is a rutabaga, thank you very much! 
I didn’t know what a swede was, so thanks for that clarification.
Is the filling pre-cooked, or do you just count on it baking inside the crust?