Cornish Finnish Michigan Pasties: A Culinary Treasure

There’s a certain magic in the way a simple meal can evoke a flood of memories. For me, the aroma of a baking pasty instantly transports me back to my grandmother’s kitchen. She wasn’t Cornish, Finnish, or from Michigan, but she embraced the hearty spirit of this dish with open arms and a generous heart. I remember standing on a stool beside her, my small hands clumsily trying to crimp the edges of the dough, while she patiently guided me, her flour-dusted smile as warm as the oven itself. Those pasties weren’t just food; they were love, tradition, and a connection to something bigger than myself – a legacy I’m proud to continue.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6
• Yield: 6 pasties
• Dietary Type: Not specified

Ingredients

For the Crust:

• 4 1⁄2 cups all-purpose flour
• 1 cup shortening
• 1 1⁄4 cups ice water
• 1 teaspoon salt

For the Filling:

• 5 1⁄2 cups thinly sliced potatoes
• 2 carrots, shredded
• 1 onion, diced
• 1⁄2 cup diced rutabaga
• 1 1⁄2 lbs lean ground beef
• 1⁄2 lb ground lean pork
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 1⁄2 teaspoons MSG (monosodium glutamate)
• 1 beef bouillon cube
• 1⁄2 cup hot water

Equipment Needed

• Large bowl
• Measuring cups and spoons
• Rolling pin
• Baking sheets
• Sharp knife

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. Add Water: Make a well in the center of the flour mixture, and quickly stir in the ice water. Work the dough until it comes together into a ball. Be careful not to overmix. Set the dough aside to rest while you prepare the filling.
3. Dissolve Bouillon: In a small bowl, dissolve the beef bouillon cube in the hot water. Set aside.
4. Combine Filling Ingredients: In a large bowl, combine the thinly sliced potatoes, shredded carrots, diced onion, diced rutabaga, lean ground beef, ground lean pork, salt, pepper, MSG, and the dissolved bouillon. Mix thoroughly to ensure all ingredients are evenly distributed.
5. Assemble the Pasties: On a lightly floured surface, roll out the pastry dough into 6 x 8 inch rectangles.
6. Fill the Pasties: Place about 1 1/2 cups of the filling in the center of each rectangle.
7. Seal the Pasties: Bring the 6-inch sides of the dough together and seal the edges tightly. Crimp the edges with a fork to ensure a secure closure.
8. Vent the Pasties: Cut a slit in the top of each pasty to allow steam to escape during baking.
9. Bake: Place the pasties on dull, not black, baking sheets. Bake in a preheated oven at 425ºF (220ºC) for 45 minutes, or until the crust is golden brown and the filling is cooked through. Check the pasties periodically during baking, and rotate the baking sheets if needed to ensure even browning.

Expert Tips & Tricks

• Keep it Cold: Using ice water and cold shortening is crucial for a flaky crust. The cold ingredients prevent the gluten in the flour from developing too much, resulting in a tender, melt-in-your-mouth pastry.
• Don’t Overmix: Overmixing the dough develops the gluten, leading to a tough crust. Mix just until the ingredients come together, and then let it rest.
• Vegetable Prep: Consistent slicing of the potatoes and even dicing of the rutabaga and onion ensures even cooking. No one wants a crunchy potato in their pasty!
• The Right Pan: Using dull, not black, baking sheets helps prevent the bottoms of the pasties from burning before the filling is cooked through.
• Make-Ahead Option: You can assemble the pasties ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a couple of minutes to the baking time if baking from cold.

Serving & Storage Suggestions

Serve the Cornish Finnish Michigan Pasties hot out of the oven for the best flavor and texture. They are a complete meal on their own, but you can also serve them with a side of gravy, coleslaw, or a simple green salad.

Storage:

• Room Temperature: Pasties can be left at room temperature for up to 2 hours.
• Refrigerator: Store leftover pasties in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, wrap individual pasties tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2-3 months.

Reheating:

• Oven: The best way to reheat pasties is in a preheated oven at 350ºF (175ºC) for about 15-20 minutes, or until heated through.
• Microwave: You can also reheat them in the microwave, but the crust may become a bit soggy. Heat in 30-second intervals until warmed through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	40g	62%
Saturated Fat	15g	75%
Cholesterol	80mg	27%
Sodium	1400mg	58%
Total Carbohydrate	80g	27%
Dietary Fiber	6g	24%
Sugars	5g	N/A
Protein	35g	70%

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend to make a gluten-free version of this dish. Be sure to add a binder such as xanthan gum or guar gum to improve the texture of the crust.
• Vegetarian: Substitute the ground beef and pork with a plant-based ground meat alternative or add more vegetables like mushrooms, parsnips, or sweet potatoes.
• Spicy: Add a pinch of cayenne pepper or some diced jalapeños to the filling for a bit of heat.
• Crust Alternatives: For a richer crust, try using butter instead of shortening, or a combination of both. You can also use a pre-made pie crust for convenience.

FAQs (Frequently Asked Questions)

Q: What is MSG, and is it safe to use?
A: MSG (monosodium glutamate) is a flavor enhancer. While some people are sensitive to it, scientific evidence generally supports its safety when consumed in moderation. If you prefer, you can omit it from the recipe without significantly affecting the flavor.

Q: Can I use different types of meat in the filling?
A: Absolutely! You can experiment with different combinations of ground meats, such as ground lamb, venison, or even ground turkey. Just be sure to adjust the cooking time accordingly.

Q: How do I prevent the pasty crust from getting soggy?
A: Make sure to cut slits in the top of each pasty to allow steam to escape. Also, avoid overfilling the pasties, as this can cause the filling to leak and make the crust soggy.

Q: Can I freeze the pasties before baking them?
A: Yes, you can freeze unbaked pasties. Assemble them as directed, then wrap them individually in plastic wrap and place them in a freezer-safe bag. When ready to bake, thaw them in the refrigerator overnight and bake as directed.

Q: What can I serve with these pasties?
A: Pasties are a hearty meal on their own, but they pair well with gravy, coleslaw, a simple green salad, or even a cup of hearty soup.

Final Thoughts

These Cornish Finnish Michigan Pasties are more than just a recipe; they’re a taste of history, a slice of heritage, and a testament to the power of simple, honest food. So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. Don’t be afraid to add your own personal touch, and most importantly, share your creations with loved ones. I encourage you to try this recipe and experience the warmth and comfort that a homemade pasty can bring. And don’t hesitate to let me know how it turns out – I’d love to hear about your pasty-making journey! Perhaps serve alongside a crisp hard apple cider for an authentic upper peninsula experience.