Emeril makes Pasties

[lcruzen]

Anyone else see Emeril tonight? He prepared a dish he called Pasties. As all of us Michiganders know Pasties is pronounced "past ease". Pasties is something used at lets say "adult entertainment establishments".

So this obviously brings about the question, could you smoke a pastie? Anyone on here ever tried? Any Yoopers out there see this episode?


Lou

 

[garyt]

Yea der hey I am from the UP any one who dont know what a pasty is dont know ther swampers from ther front teeth.
but that is one of the best things that is out there I was born in Hurley Wi. and always knew the 3 worst paces on earth were Hurley, Hayward, and Hell

 

[lcruzen]

I've got relatives in Norway and used to deer hunt in Wacedah. I have been up that way in a long time. Might have to make some pasties this weekend!

 

[garyt]

How far are you from Ironwood

 

[lcruzen]

A long way. Hell is between Ann Arbor and Lansing.

 

[richoso1]

So this obviously brings about the question, would you eat a smoked pastie?

 

[lcruzen]

I'd probably give it a try but I'm trying to envision how it would look. A pasty is raw ground meat and veggies in pie dough so if it was put on the smoker doing it the traditional way you'd be smoking the pie dough on the outside and the filling would cook on the inside. Might not look all that appealing but might taste ok.

 

[richtee]

I'd be tempted to pull a fatty early off the smoker and fill the pastie and finish traditionally :{)

 

[lcruzen]

Or, just a fatty made with pasty ingredients. Ground beef and pork, onion, potatoes, rudabagas, salt and pepper.

Rich, I think your on to something there.

 

[richtee]

Yeah...I'm onto something allright..going BACK onto my tractor to finish the drive. Sonny Elliot LIED! 1-2" my BUTT. We got 5-6 last night. Grrr. Ah well.

 

[shellbellc]

I never heard of a pastie before now. Looks like what we call beef or chicken pot pie, well actually, I'm PA Dutch, so what we call pot pie is more like a chicken and dumplings, but our dumplings are rolled flat and cut into squares. Serve with a splash of vinegar! But non-regional chick or beef pot pie has a crust and baked.

 

[pgeobc]

My wife, whose mother made pastys in a U.P. restaurant for years and years, makes me make all the pastys at our house. If you partially smoked the meat first, as previously suggested, it should work. I can't really see that smoked pastry would be all that good.

 

[navionjim]

Personal admission here, bit I used to have a girlfriend from the UP, Iron Mt. wherever the hell that is, Hot Scandinavian chick (Don't mention her to my wife! She seethes if she even hears her name!) but she made those pasty things and I always wanted the recipe from her, but it was the one thing she wouldn't give me. Can anyone out there do more justice to it then to just say it's meat and veggies in a pie crust? There must be more to it because these were good and that description could fit one of those crappy pot pies from the supermarket. I know they must be important too because she even refereed to the people from the UP as "pastys".
Sort of a gross moniker hu?
Jimbo

 

[lcruzen]

Jimbo,

I start with store bought pie dough. Just the round flat type. I'm sure home made pie dough would be better but I don't have a good recipe or the patience to make it myself.

I then use ground sirloin and pork mixed about 50/50. To the raw meat I add small diced onion, potato, and rudabaga. Season with salt, pepper, and a little garlic. Mix throughly. In the middle of a pie dough round plop a hand full of the meat/veg mixture. Fold pie dough over(1/2 moon shaped) and crimp edges with a fork to seal. Brush outer crust with egg wash. Bake as 350o for about an hour until golden brown and interior temp of 180o is achieved.

At this point they are ready to eat. Some like to top it with brown gravy but a true Yooper would cringe at such a sight. They prefer to eat as is or with ketchup. I've tried them each way and the gravy is my preference.

I don't have exact measurements for the ingredients but never felt the need for them. Just wing it! Hard to mess them up.


Lou

 

[rwc565]

Well, I choked on one once!!

 

[navionjim]

Thanks Lou, I'd lost this post but I'm going to try that this weekend!
Jimbo

 

[teeotee]

Hey all, i saw pastie, or pasty as they are called in England and had to come read this post.

The pasty did originate in Cornwall England, my dad was from there and every Tuesday night was pasty night at his sisters house. Anyway, as to if i'd like to eat one that has been smoked, hmmm not really sure how the pastry would taste smoked. Guess i'll just have to try doing one someday. Just how good will pastry cook in a smoker ????

The way Icruzen describes is exactly the way my mom makes them. Personally i like to give mine a liberal dousing of worcestershire both inside and out once cooked. Our kids go the ketchup route, although i never thought of serving with gravy.

Rich i definitely agree with the fatty idea.

http://www.hu.mtu.edu/vup/pasty/history.htm

 

[lcruzen]

Wow, didn't expect to see this thread revived. Very cool and great link teeotee! Thanx.

Jimbo, Are ya making the pasties for the misses?

Good luck and enjoy!

Lou

 

[teeotee]

No problem, i was real surprised to see a thread about pasties

.

 

[navionjim]

I think I could get away with it, I never mentioned that aspect of our relationship to her. She just knows about the sex part, not anything that was truly intimate, like the pastys....
Jimbo