The pasty. A savory baked pastry, often hand-held, filled with meat and vegetables. It may sound simple, but in Michigan, particularly in the Upper Peninsula (UP), the pasty is more than just food; it’s a symbol of heritage, a culinary icon, and a fiercely debated topic among Yoopers (residents of the UP). So, what exactly constitutes a “Michigan pasty,” and why is it so deeply ingrained in the region’s culture? Let’s delve into the history, ingredients, variations, and the passionate debate that surrounds this beloved dish.
The History of the Pasty: A Cornish Import
The pasty’s journey to Michigan began far across the Atlantic, in Cornwall, England. Specifically, it was the Cornish miners who brought this portable meal to the UP during the 19th century. As mining operations, particularly copper and iron, boomed in the region, waves of immigrants from Cornwall, along with other parts of Europe, flocked to the area seeking work. These Cornish miners, known as “Cousin Jacks,” brought with them their traditions, customs, and, most importantly for our story, their pasties.
The original pasty was designed as a practical and nutritious meal for miners who spent long hours underground. The thick, crimped crust served as a handle, allowing miners to hold the pasty without contaminating the edible filling with dirty hands. Often, one end would be filled with savory ingredients for lunch, and the other with sweet ingredients like apples or berries for dessert. This two-in-one design minimized waste and maximized efficiency.
The pasty’s heartiness was crucial. It provided sustained energy for strenuous physical labor. The filling was carefully chosen to offer a balance of protein, carbohydrates, and essential nutrients. This portable, self-contained meal quickly became a staple in the miners’ diet, providing them with the sustenance they needed to endure the harsh conditions of underground mining.
Adapting to a New Land: The Michigan Pasty is Born
While the pasty arrived in Michigan as a Cornish tradition, it didn’t remain static. The ingredients and preparation methods gradually evolved over time, adapting to the available resources and the tastes of the local population. This adaptation led to the development of a distinct “Michigan pasty,” different from its Cornish ancestor.
One of the key differences lies in the ingredients. While the classic Cornish pasty typically contains beef, potatoes, turnips, and onions, the Michigan pasty often incorporates rutabaga (also known as swede) as a key ingredient. Rutabaga adds a slightly sweet and earthy flavor that distinguishes the Michigan pasty from other variations. The type of beef used can also vary.
The crust is another crucial element. The ideal pasty crust should be sturdy enough to hold the filling without breaking, but also tender and flaky. Recipes are often closely guarded family secrets, passed down through generations. Lard, butter, and shortening are all common ingredients used to achieve the desired texture.
Inside a Michigan Pasty: Core Ingredients and Variations
The defining characteristic of a Michigan pasty is its filling. While variations abound, certain ingredients are considered essential.
The Essential Four: Beef, Potatoes, Rutabaga, and Onion
The foundation of any authentic Michigan pasty consists of these four core ingredients: beef, potatoes, rutabaga, and onion.
- Beef: Typically, chuck steak or ground beef is used. The beef should be of good quality and have a decent amount of fat to add flavor and moisture to the pasty.
- Potatoes: Yukon Gold or Russet potatoes are commonly used, diced into small cubes. The potatoes provide substance and act as a binder for the other ingredients.
- Rutabaga: This is the ingredient that truly sets the Michigan pasty apart. The rutabaga, diced into cubes similar to the potatoes, adds a unique sweetness and earthy flavor. Its inclusion is a point of pride for many Yoopers.
- Onion: Yellow or white onions are typically used, finely diced. The onion provides aromatics and depth of flavor to the filling.
Beyond the Basics: Common Additions and Regional Twists
While the core ingredients remain relatively consistent, some variations include additional ingredients or regional twists.
Some cooks add carrots to their pasties for extra sweetness and color. Others might incorporate turnips, although this is less common than rutabaga. Seasoning is also a matter of personal preference. Salt, pepper, and sometimes a touch of Worcestershire sauce are typical additions. Some recipes call for a pinch of dried thyme or other herbs.
The size and shape of the pasty can also vary. Some are large enough to serve as a complete meal for one person, while others are smaller, snack-sized versions. The crimping technique used to seal the edges can also differ, reflecting family traditions or regional styles.
The type of crust used is also important. A flaky, buttery crust is often preferred, though some prefer a more dense and chewy crust.
The Pasty in Modern Michigan: A Culinary Icon
Today, the pasty is more than just a meal in the UP. It’s a cultural icon, a symbol of the region’s heritage, and a source of local pride. You can find pasties everywhere, from small family-owned bakeries to restaurants, gas stations, and even grocery stores.
Pasty Shops: A Thriving Industry
Numerous pasty shops dot the landscape of the Upper Peninsula, each with its own unique recipe and loyal following. These shops often boast generations of experience and family recipes passed down through time. They are often small, independent businesses that contribute significantly to the local economy.
Many pasty shops ship their products across the country, allowing former Yoopers and pasty enthusiasts to enjoy a taste of home. The competition between these shops can be fierce, with each claiming to have the “best” pasty in the UP.
The Pasty Debate: A Matter of Taste and Tradition
The debate over what constitutes the “perfect” pasty is a never-ending discussion in the UP. From the type of meat used to the inclusion (or exclusion) of carrots, everyone has an opinion. Some purists insist on sticking to the traditional Cornish recipe, while others embrace modern variations.
The crust, the type of meat, and even the size of the diced vegetables can spark heated debates. For many Yoopers, the pasty is more than just food; it’s a connection to their heritage, and they take its preparation very seriously.
Beyond the UP: Pasty Popularity Spreads
While the pasty is most strongly associated with Michigan’s Upper Peninsula, its popularity has spread beyond the region. You can find pasty shops in other parts of Michigan, as well as in states with significant populations of former Yoopers.
The pasty’s portability and heartiness make it a popular choice for outdoor activities, such as hiking and camping. It’s also a comforting and satisfying meal during the cold winter months. Its simple ingredients and straightforward preparation make it a surprisingly versatile dish.
The Upper Peninsula Pasty Association does not exist, though many wish it did.
Making Your Own Michigan Pasty: A Step-by-Step Guide
While buying a pasty from a local shop is a convenient option, making your own at home can be a rewarding experience. Here’s a basic recipe to get you started:
Ingredients:
-
For the Crust:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening (or a combination of shortening and butter)
- 1 cup cold water
-
For the Filling:
- 1 pound chuck steak, cut into 1/2-inch cubes
- 2 medium potatoes, peeled and diced
- 1 medium rutabaga, peeled and diced
- 1 medium onion, chopped
- 1/2 cup beef broth
- Salt and pepper to taste
- 2 tablespoons butter, cut into small pieces
Instructions:
- Prepare the Crust: In a large bowl, combine the flour and salt. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Divide the dough into 4 equal portions, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine the beef, potatoes, rutabaga, and onion. Season with salt and pepper to taste.
- Assemble the Pasties: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one portion of dough into a 10-inch circle. Place about one-quarter of the filling in the center of the dough. Dot the filling with a few small pieces of butter.
- Seal the Pasties: Moisten the edges of the dough with water. Fold the dough over the filling to form a half-moon shape. Crimp the edges tightly to seal. Cut a few slits in the top of the pasty to allow steam to escape.
- Bake the Pasties: Place the pasties on a baking sheet lined with parchment paper. Brush the tops with milk or egg wash for a golden-brown crust. Bake for 50-60 minutes, or until the crust is golden brown and the filling is cooked through.
- Serve: Let the pasties cool slightly before serving. Serve with ketchup or gravy, if desired.
Making a pasty is a labor of love, but the result is a hearty and satisfying meal that will transport you to the heart of Michigan’s Upper Peninsula. The smell of the baking pasty, the anticipation of the first bite, and the warmth of the filling are all part of the experience.
What exactly is a pasty, and what distinguishes the Michigan version?
A pasty is a savory baked pastry, traditionally filled with meat and vegetables, acting as a portable and self-contained meal. Originally from Cornwall, England, it was a staple for miners who needed a hearty and easily handled lunch underground. The filling is typically uncooked when sealed inside the dough, allowing the flavors to meld together during the baking process.
The Michigan pasty, particularly those found in the Upper Peninsula (U.P.), is a direct descendant of the Cornish pasty brought over by miners. While variations exist, a classic U.P. pasty generally includes beef, potatoes, rutabaga (or turnips in some recipes), and onions, seasoned with salt and pepper. It’s the specific combination of these ingredients, the dough recipe (often including lard or shortening for a rich, flaky crust), and the historical connection to the region’s mining heritage that distinguishes it from other pasty variations found elsewhere.
Why is the pasty so strongly associated with Michigan’s Upper Peninsula?
The pasty’s deep connection to the U.P. stems from the region’s rich mining history, particularly copper and iron ore mining. Cornish immigrants, known as “Cousin Jacks,” arrived in the U.P. in the 19th century to work in the mines, bringing their culinary traditions with them. The pasty proved to be an ideal meal for miners because it was portable, kept warm for several hours, and provided a substantial source of energy.
As the mining industry thrived, the pasty became deeply ingrained in the local culture of the U.P. Even as mining declined, the pasty remained a beloved and iconic dish, passed down through generations. Many families have their own unique recipes, and pasty shops are prevalent throughout the region, solidifying its place as a culinary symbol of the U.P. and its heritage.
What are the typical ingredients in a Michigan pasty, and can they vary?
The core ingredients in a traditional Michigan pasty are beef (usually cubed), potatoes (also cubed), rutabaga (or sometimes turnips), and onions. These are seasoned simply with salt and pepper. The dough is typically made with flour, lard or shortening, water, and salt, creating a sturdy and flaky crust that can withstand the baking process and hold the filling.
While the classic recipe remains popular, variations do exist. Some families might add carrots, parsnips, or even a touch of gravy to the filling. Vegetarian versions, using vegetables like mushrooms and lentils, are also becoming more common. The type of meat used can also vary, with some recipes calling for ground beef or a mixture of beef and pork. However, the fundamental elements of meat, root vegetables, and a hearty crust remain consistent in most Michigan pasties.
How is a pasty traditionally eaten, and what accompaniments are common?
Traditionally, pasties were eaten by miners who would hold the thick crust to keep their hands clean while working underground. The crust was often discarded, as it absorbed dirt and grime. However, today, the entire pasty is typically enjoyed. It’s often eaten warm, either straight from the oven or reheated.
While pasties are a complete meal on their own, they are often served with condiments. Ketchup is a popular accompaniment, though some prefer gravy or even butter. Others enjoy dipping their pasty in HP Sauce, a savory brown sauce common in the UK. Ultimately, the choice of accompaniment is a matter of personal preference and regional tradition.
Where can I find authentic Michigan pasties, and are there any famous pasty shops?
The best place to find authentic Michigan pasties is undoubtedly in the Upper Peninsula. Many towns and cities throughout the U.P. boast numerous pasty shops, often family-owned and operated for generations. These establishments pride themselves on using traditional recipes and fresh, local ingredients.
Some well-known pasty shops in the U.P. include Jean Kay’s Pasties & Subs in Marquette, Lawry’s Pasty Shop in Ishpeming, and Dobber’s Pasties in Iron Mountain. These shops, and many others, have earned reputations for their delicious and authentic pasties, drawing locals and tourists alike. You can also find pasties at some restaurants and grocery stores throughout Michigan, but the U.P. remains the heartland of pasty production.
Can I make pasties at home, and what are some tips for success?
Yes, you can absolutely make pasties at home! While it might seem daunting at first, the process is relatively straightforward. You’ll need a good recipe for both the dough and the filling. There are many online resources and cookbooks that offer detailed instructions for making Michigan pasties at home.
Some key tips for success include using cold ingredients for the dough to ensure a flaky crust, dicing the vegetables into small, even pieces so they cook properly, and sealing the edges of the pasty tightly to prevent the filling from leaking. Remember to vent the pasty by cutting slits in the top to allow steam to escape during baking. Don’t be afraid to experiment with different variations and seasonings to find your perfect pasty recipe!
Beyond food, what cultural significance does the pasty hold in Michigan’s U.P.?
The pasty is more than just a meal in Michigan’s Upper Peninsula; it’s a symbol of cultural identity and a reminder of the region’s rich mining heritage. It represents the hard work and resilience of the Cornish immigrants who settled in the U.P. and contributed significantly to its development. The pasty is a tangible link to the past, a culinary tradition passed down through generations.
The pasty is also a source of regional pride. It’s a dish that distinguishes the U.P. from the rest of Michigan and the United States. Local festivals and events often feature pasties, and they are a popular souvenir for visitors. The pasty embodies the U.P.’s unique history, culture, and sense of community, making it an integral part of the region’s identity.