shepp Posted Thursday at 02:44 AM Report Share Posted Thursday at 02:44 AM Pasties (pah-stee) not pronounced like the nipple covers, Originated in Cornwall and Finland but were made popular here in the UP of Michigan by miners, they would but them hot and fresh in the morning wrapped in foil and take them into the mine with them for lunch. Traditionally they’re a ground or meat with carrot, rutabaga and potato stuffing into a light dough. Sunday I made a Scottish dish called mince and tatties which is ground meat, carrots, rutabaga and onion stewed with dark beer and beef broth served on mashed potatoes. In the recipe the chef mentioned using the left overs as pasty filling. I’ve never made my own honestly I’m not a great baker but the dough was simple and they turned out amazing. @Siscoi feel like you’ve had a few in your day Quote Link to comment Share on other sites More sharing options...
98Z5V Posted Thursday at 02:52 AM Report Share Posted Thursday at 02:52 AM Damnit, Man!!! Quote Link to comment Share on other sites More sharing options...
Cunuckgaucho Posted Thursday at 05:43 AM Report Share Posted Thursday at 05:43 AM I knew it was a trap but kinda hoping a bobby trap. I had heard of these pasties and your's look way better than I pictured. Quote Link to comment Share on other sites More sharing options...
sagebrush Posted Thursday at 02:56 PM Report Share Posted Thursday at 02:56 PM click bait! Quote Link to comment Share on other sites More sharing options...
Sisco Posted yesterday at 12:18 AM Report Share Posted yesterday at 12:18 AM 21 hours ago, shepp said: Pasties (pah-stee) not pronounced like the nipple covers, Originated in Cornwall and Finland but were made popular here in the UP of Michigan by miners, they would but them hot and fresh in the morning wrapped in foil and take them into the mine with them for lunch. Traditionally they’re a ground or meat with carrot, rutabaga and potato stuffing into a light dough. Sunday I made a Scottish dish called mince and tatties which is ground meat, carrots, rutabaga and onion stewed with dark beer and beef broth served on mashed potatoes. In the recipe the chef mentioned using the left overs as pasty filling. I’ve never made my own honestly I’m not a great baker but the dough was simple and they turned out amazing. @Siscoi feel like you’ve had a few in your day Had a few yep. Like them, but not with rutabagas for some reason. Can buy them premade in the grocery stores up here as well as a few of the local restaurants. And always present at church bake sales. Those look really good! Also like empanadas. Got into those when I went to Argentina. Quote Link to comment Share on other sites More sharing options...
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