{"id":104271,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/upper-peninsula-pasties\/"},"modified":"2024-04-12T16:23:58","modified_gmt":"2024-04-12T21:23:58","slug":"upper-peninsula-pasties","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/upper-peninsula-pasties\/","title":{"rendered":"Pasties"},"content":{"rendered":"

Pasties are handheld turnovers filled with meat and vegetables. These savory stuffed pies were originally made for miners in Cornwall, England, to take down into the pits during \u201ccrib\u201d time (meal time) because they were an easy, portable and sustaining food. Once the Cornish mining industry collapsed in the 1800s, the workers emigrated all over the world (including to Michigan\u2019s upper peninsula) for a new start, bearing the recipe for their national dish.<\/p>\n

What’s the difference between a Michigan pasty and a Cornish pasty?<\/h2>\n

The difference between a Michigan pasty and a Cornish pasty<\/a> is simply where it\u2019s made. While the two pasties have generally the same ingredients, the Cornish pasty holds a protected geographical indication (PGI) from the European Union\u2014meaning that you can\u2019t call it a Cornish pasty unless it\u2019s made in Cornwall, England.<\/p>\n

While it\u2019s not an official difference, we\u2019ve noticed that a Michigan pasty often uses boiling water to make the pasty dough, while a Cornish pasty often uses cold water. Using boiling water makes it a \u201chot-water crust,\u201d and this technique creates a much more pliable dough that resists cracking and tearing. Perfect for shaping and assembling pasties!<\/p>\n

Pasties Ingredients<\/h2>\n