I know that it is crust, a braising cut of beef, potatoes, a turnip, and onion (although Mrs. Cad hates onions).
So what is a good pasty crust recipe and how do I put all of it together? BTW: her family is from Detroit, so she is used to a Michigan pasty if that is different from an authentic Cornish pasty.
Very familiar with pasties, as I lived in London and spousal unit is Yorkshire native. Closest ready-made pastry in the US is puff pastry, available in shells and also in sheets, in frozen section next to pie crusts.
I’ve always been surprised that pasties and meat pies haven’t taken off in this country. I make a lot of meat pies with the puff pastry and I think it would work for pasties too.
I cook quite a bit so I have no problems making my own crust, my concern is that a pasty crust may be different than a pie crust.
My grandmother made pasties. I believe her recipe would be considered authentic since my grandfather worked in the mines in Iron River, MI.
Grandma’s pasties were made with cubed rudebegas, not turnips. The other thing you missed was that when you fold up the pasty, you include a pat of butter inside to add to the moisture. Salt & pepper as well. As for the crust, a pasty has a crust made with lard (although my wife uses Crisco & its pretty close - just a bit lighter).
Although my grandmother would not approve, I like them with beef gravy on them.
Untested, from my “European Peasant Cookery” book recipe for Cornish Pasty:
For about a kilogram total of filling (beef, turnips, onion and salt and pepper):
500g flour
1/2 tablespoon salt
250g grated beef suet or lard
150ml water
sift flour with salt, boil water with suet until the suet melts. beat in the flour and cook until paste comes away from the sides of the pan (should look slightly transparent)
put dough on a floured board and knead into a ball, cut into squares, knead each square into a ball and roll flat. work quickly.
fill with the filling and leave a hole in the middle for the steam to escape. 50-60 minutes at 350F/180C/Gas 4.
It also says shortcrust pastry will work too, but won’t be as sturdy.
Us Yoopers buy pasties, we don’t make them, so I don’t have a recipe that I personally use. There are several very good shops that will ship them to you. If you’re interested, let me know, I’ll dig around and find some contact info for you.
That said, I dug around, and this is the most authentic UP pasty recipe I could find, though it’s not perfect. I assume you mean “UP” pasties, not Michigan pasties, since those damn trolls don’t know a pasty from a cudighi.
A couple things:
are you sure you don’t mean rutabaga instead of turnip? Although you could put turnips in a pasty, rutabaga is the common ingredient. When you order pasties at the shops here, you specify “with” or “without”, meaning with or without rutabagas.
The recipe I posted had carrots in it. That’s not common, either. I’d leave them out because I think it would be too sweet.
The crust is different than a pie crust - it’s thinner and more pliable, and the best of them are flakey like pastry. That’s often hard to find, though. I’d be tempted to replace the butter in the recipe I posted with lard.
you’re on the right track with the braising meat. But remember, you’re not braising it - don’t use too tough a cut. Some shops use sirloin, that’s good. But round steak would work.
don’t forget the gravy. Pasties are best with a hearty covering of gravy.
MMMM pasties. I’m gonna see if I can talk Mr. Athena into pasties for dinner…
Edit: Here’s a better recipe, from the Lawry family who still operate one of the best pasty shops around. Forget that first recipe, this one is better. But still use lard instead of crisco!
A Michigan Pasty is a little different from original pasties. Although I am not able to describe the difference. You need to find someone from the upper peninsula, where they have all kinds of pasty fests and things.
Yes, please. SpouseO went to Michigan Tech (altho’ Tech’s cafeteria pasties aren’t good, but what cafeteria pasties are?), and I loves me a good meat pie. I’d love some sources.
I like both Lawry’s Pasties and Jean Kay’s. Both ship anywhere.
[H&RP]Hmm do you put them on your lover’s nipples after they’ve cooled off?[/H&RP]