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Pasties

Submitted by: Connie Hella, Connie's Kitchen, Calumet

This recipe was submitted courtesy of Connie Hella, co-owner of Connie's Kitchen in Calumet with her husband, Dave. The business is a two-time champion in the commercial division for PastyFest, an annual competition with a large following. The first PastyFest, held in July of 2004, attracted almost 1,000 people despite torrential rains. It is usually held the last weekend of June or first weekend in July. Approximately 2,000 pasties are consumed at PastyFest, and prizes are given in individual, commercial and non-traditional divisions.

The festival is designed to help commemorate the traditional food brought to the region by Cornish miners in the 1850's. The pasty, a meat pie with a pastry crust, was a utilitarian, hearty meal that stayed warm for hours. The popularity of the pasty spread among the mining community, with each nationality adapting the recipe to its own ethnic tastes. Today, the pasty remains a popular menu item in restaurants of the Copper Country and the Upper Peninsula, as well as with home bakers. Heated debates occasionally arise on its ingredients, shape of the crust, and accompaniments.

Michigan Food Used in Recipe: Michigan potatoes

Recipe and directions:

Filling

2 cups diced raw potato
1 large diced raw onion
1 cup diced raw rutabaga
1⁄2 cup diced raw carrot
1 1⁄2 tsp salt
1⁄2 tsp pepper
1 1⁄2 lb raw pasty meat (coarsely ground lean beef)

Mix above ingredients and set aside.

Crust

1 lb shortening (vegetable)
6 cups flour
1 Tbls salt

Mix flour, shortening and salt until crumbly

Directions:

Divide dough into about 6 rounds and roll out flat. Divide filling onto each crust. Fold over and crimp edges. (May add oleo or butter before folding.) Place on ungreased cookie sheet and bake at 350 degrees for about 1 hour, 15 minutes.

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Key Ingredients Michigan Foodways
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