I learned how to make these when I worked at the Renaissance Festival. My bosses, Rick and Reenie, were Michiganders where this dish is quite popular.

pasties are a traditional food in the northern Michigan mining communities.

Grandmas instructions for Pasties, or meat pie. This is a Finnish Copper miner's version from the Upper Peninsula of Michigan -with ground chuck and pork. The Minnesota Iron Range miners use roast beef with gravy.Not good with crust? You can purchase ready-made pie crust from the store and use them to make 4 bigger pasties.

Pizza and Pasties are both easy to make delicious lunchtime meals. So why not Pizza Pasties? These were fun to make & the whole family loved them.

#cookpadramadan#CookPadRamadan#RamadanSpecial"Iftar specials"This is my own recipe.. just tried by putting ingredients and turned out amazing.

I'm Finnish, and my grandmother always made these. She used lard but the butter flavored crisco works well also. (:

No pandas were harmed in the production of this recipe !

Pasties are a Cornish tradition. Bake some meat and vegetables into a crust and you've got a great, hearty lunch that's packed to go. It's the original 'Hot Pocket'.When Cornish miners emigrated to mining communities around the world, they shared this tradition. My grandma grew up in Gold Country here in CA where pasties are as much a part of local culture as they are in Cornwall.This isn't really your standard pastie though. I strayed from traditional recipes in that I used a little sourdough starter to improve the flavor of the crust. And the spices in the filling are probably not standard either. But I'd say you can fill these guys with just about any thick, stew-like substance you like. If you want to make your own filling, just skip straight to step #8.This is definitely a big project, but well worth the work.

Miners pasties - taken down the mines wrapped in paper would keep the men going all day. Grandpa used to have a flask of gravy to pour in each half and scoop the filling out with a spoon, so the pastry had to be solid but after eating the filling it was soft and delicious. Granny also used to bake them half and half so the one side had the meat and veg then a pastry barrier and stewed fruit in the other half - if you're not a miner you could make 6-8 pasties for a family picnic

Forfare Bridies a traditional Sottish pastie filled with ground lamb

Deer camp special! This is a traditional hand-held, hearty dish common to northern Michigan. The key is in the flaky crust and care should be made to keep crust ingredients as cool as possible before cooking to make it as flaky as possible. Filling can be made from any meat and vegetable, but, traditionally it includes beef, potatoes, rutabaga, onion, and carrots seasoned with salt and pepper. This recipe includes cheese because well, who doesn't love cheese? And I dropped the carrots so feel free to add those if you choose. Also, I added ground pork because I feel it adds a layer of flavor. Don't be afraid to get creative because it will all turn out great with this recipe. It's also great for making plenty in advance, wrap with aluminum foil, and freeze. Simply remove from freezer, keep in foil, and throw in oven at 350° for 1 - 1 1/2 hours for a perfect, complete meal. Can be topped with gravy or ate cold with ketchup while playing Euchre for the quintessential Yooper deer camp experience. Prep time can be upwards of an hour dicing vegetables and ideally 3 hour refrig time so when your planning from start to finish you should allow 6 hours, but can be made as quick as 4 hours. This recipe will make at least 6 pasty's.