I love pasties!

[rocketsocks]

While on a trip to Grass valley California for a bluegrass festival,there was a vendor there that sold "Pasties"or "Pasty",a small meat pie filled with different meats or fruits that originated with the miners of Cornwall England.Have any of you ever made or had"Pasties"?They seem like they would lend them selves well,at least for a day hike.

[coach lou]

In the caribbean they are called Patties, and you can get them from a hot dog cart or corner shack........yuuuuuummy!

[rocketsocks]

Here's a link to the delectable delights www.cornishpastyco.com/

[Mrs Baggins]

OOOOOH yeah! Had them in York England. Fabulous. Lovely pies with pork, potatoes, onions and seasonings. So very good.

[Mrs Baggins]

Here's the story behind them: In Cornwall there were tin mines - very poisonous. The miners hands were contaminated by the tin. So they had these big "pies" (crescent shaped) that had very thick crust edges. They could hold the pie by the thick crust edge and eat the rest of the pie or "pasty" without touching the part of it that they were eating. They can be stuffed with any meat, potatoes, veggies.

[rocketsocks]

Here's the story behind them: In Cornwall there were tin mines - very poisonous. The miners hands were contaminated by the tin. So they had these big "pies" (crescent shaped) that had very thick crust edges. They could hold the pie by the thick crust edge and eat the rest of the pie or "pasty" without touching the part of it that they were eating. They can be stuffed with any meat, potatoes, veggies.

The handle is my favorite part!

[Odd Man Out]

While on a trip to Grass valley California for a bluegrass festival,there was a vendor there that sold "Pasties"or "Pasty",a small meat pie filled with different meats or fruits that originated with the miners of Cornwall England.Have any of you ever made or had"Pasties"?They seem like they would lend them selves well,at least for a day hike.

Of course you know that Michigan, especially the Upper Peninsula is the pasty capital of the US. In the UP, they are not exactly "little".

http://www.upper-peninsula-now.com/pasties.html
http://www.pasty.com/
http://chowhound.chow.com/topics/121733
http://kenanderson.net/pasties/index.html

And no, you you never make them with cherries. That would be evil.

I always order the "with". If you have to ask what that means, then you obviously are not for da UP, eh?

Anyway, I always made pasties when we were car camping with the family. I made them in the afternoon when we are getting ready to go. I would wrap them in foil and then in newspaper. They would stay nice and warm until we get camp set up and then we can eat with no cooking. If you want them hotter, you can throw them on the coals of the fire (still in foil), or heat them up on your miners shovel over your miners lamp (old school).

I have never backpacked one in. Not exactly an UL food option. They are good in the woods, but perishable, so you would want to eat on the first night. You would also want to pack in some gravy and/or ketchup to go with them. Putting a little extra lard in the crust will give you a good calorie boost for backpacking,

Just so you don't lose sleep wondering, "with" in pasty jargon means with rutabagas (aka turnips in Scotland or swedes in Europe), along with the beef, onions, carrots, and taters.

So Rocketsocks, it's only about 900 miles from NJ to Lehto's (on US 2 just west of the bridge). If you leave now you could be there for dinner on Monday.
http://www.upper-peninsula-now.com/lehto.html

[Old Boots]

My aunt is a Cornishwoman who made wonderful pasties and who taught me and my mother how to make them.

[rocketsocks]

Of course you know that Michigan, especially the Upper Peninsula is the pasty capital of the US. In the UP, they are not exactly "little".

http://www.upper-peninsula-now.com/pasties.html
http://www.pasty.com/
http://chowhound.chow.com/topics/121733
http://kenanderson.net/pasties/index.html

And no, you you never make them with cherries. That would be evil.

I always order the "with". If you have to ask what that means, then you obviously are not for da UP, eh?

Anyway, I always made pasties when we were car camping with the family. I made them in the afternoon when we are getting ready to go. I would wrap them in foil and then in newspaper. They would stay nice and warm until we get camp set up and then we can eat with no cooking. If you want them hotter, you can throw them on the coals of the fire (still in foil), or heat them up on your miners shovel over your miners lamp (old school).

I have never backpacked one in. Not exactly an UL food option. They are good in the woods, but perishable, so you would want to eat on the first night. You would also want to pack in some gravy and/or ketchup to go with them. Putting a little extra lard in the crust will give you a good calorie boost for backpacking,

Just so you don't lose sleep wondering, "with" in pasty jargon means with rutabagas (aka turnips in Scotland or swedes in Europe), along with the beef, onions, carrots, and taters.

So Rocketsocks, it's only about 900 miles from NJ to Lehto's (on US 2 just west of the bridge). If you leave now you could be there for dinner on Monday.
http://www.upper-peninsula-now.com/lehto.html

Wow that is great Odd Man,lot of history there for you!I will try to make these "with"in my case taties and neeps......thanks so much for all the wonderful links,but i'll have to wait on Lehto's...hope the'll wait for me.

[rocketsocks]

My aunt is a Cornishwoman who made wonderful pasties and who taught me and my mother how to make them.

Those are always the best dishes,you can tatse them long after there gone,even through the years.!

[Wise Old Owl]

Lard, Fat, and meaty - RS do like them robust?

Oh I forgot sweet butttter.....

[rocketsocks]

Lard, Fat, and meaty - RS do like them robust?

Oh I forgot sweet butttter.....

One of the recipes Odd Man linked uses 1 cup of shortening...Awesome

[Odd Man Out]

Wow that is great Odd Man,lot of history there for you!I will try to make these "with"in my case taties and neeps......thanks so much for all the wonderful links,but i'll have to wait on Lehto's...hope the'll wait for me.

Always got to eat my taties and neeps at the annual Burns Supper, along with the haggis.

[rocketsocks]

Never been to a "Burns Night",but every summer we try to get to some highland games.The "Bonnie Bray"games are in Central NJ usually in the first week in June.good music,good food.And thanks again for the great links.

[LDog]

They are very big in Michigan's upper peninsula. I love em. A bunch of us go skiing up there every year, and the ski hill has a fire pit with a grill and a mail box. The latter functions as a pastie oven.

(pronunciation hint - rhymes with nasty)

LDawg
http://bit.ly/LDawg

[rocketsocks]

They are very big in Michigan's upper peninsula. I love em. A bunch of us go skiing up there every year, and the ski hill has a fire pit with a grill and a mail box. The latter functions as a pastie oven.

(pronunciation hint - rhymes with nasty)

LDawg
http://bit.ly/LDawg

As in"Pasty Time Away"

[Wise Old Owl]

RS - my days of thick breads and pastry are over for a while.... I would put the same filling in a wrap.

[RodentWhisperer]

I was raised in da UP (outside Newberry), and I assure you that pasties are things of divine beauty. My best recipe calls for a 50/50 mix of ground pork and venison, with diced rutabaga, and a lard crust with an egg wash. I depart from my locally-preferred condiments (it always was butter and ketchup) and go for the Copper Country's choice, chow-chow. For dessert, pinwheel jam tarts with coffee. Yah!

[rocketsocks]

RS - my days of thick breads and pastry are over for a while.... I would put the same filling in a wrap.

Wraps and Tortillas are always good!That would make a good tasty thread as well.Titled; "All Wraped up in Trail Tortillas"

[rocketsocks]

And I'd like to take a moment to recognize all the Michigan boys and girls who came out to represent,Thank you!