What to Know About the Michigan Pasty, an Upper Peninsula Staple
A Healthier Michigan
| 3 min read
Have you ever had a Michigan pasty? If you live in the Upper Peninsula (UP), you probably answered with a resounding "yes," because the savory treat is considered iconic in that part of the mitten.
Also known as "pot pies without a pot," pasties are definitely worth trying if you haven't haven't eaten one before. Here's what to know about these flavorful handheld pastries, including their rich Michigan heritage and why pasties are so popular in Michigan.
What is a pasty?
Pasties are hot, savory meat pies that can contain a variety of fillings.
While the pasty spices differ between recipes and nationalities, something they all have in common is potatoes and onions. The traditional Cornish pasty has sliced vegetables while the evolved Yooper pasty has diced vegetables. Other filling options include chicken pot pie, skirt steak and salmon.
Locals will tell you the correct way to eat a pasty is from the top down. This is so you can conveniently store the two-pound pasty away for later if you don't eat it all in one sitting. The UP is relatively divided on the top two dipping sauce options for pasties: ketchup and gravy.
Cornish pasty history
The pasty came to the United States when Cornish miners immigrated here in the 1840s. The dish can be dated all the way back to 1150 in England. The pasty gained popularity with miners because it was easy to bring into the mines, kept them full throughout the long workdays and could stay warm up to 10 hours.
If the pasty did become cold, miners could easily heat them up by placing it on a shovel and warming it up over a heat-lamp candle. A pasty once started a mining fire when a miner forgot about his pasty warming and the lard caught fire.
The crust of pasties were often initialed so the workers would know which pasty belonged to them. The cook could customize each one based on the miner’s preferences. Miners would leave the crust for the mine ghosts and goblins they believed inhabited the mines, which saved workers from consuming the arsenic dust on their hands.
The history of Michigan pasties
Once mining ended, the pasty lived on through the Finns and Italians. When the Mackinac Bridge opened in 1957 allowing tourism to the UP for all Michiganders, pasties started to be sold in restaurants.
Governor George Romney made May 24 statewide National Pasty Day in 1968 to celebrate the bridge between the Lower and Upper Peninsula cultures.
Michigan pasty recipes
These Michigan restaurants and bakeries are revered for their pasty recipes. You can also check out this list of Michigan pasty recipes provided by Michigan Tech. However you make them and bake them, enjoy!
- Barb’s Pasties and Pizza in Clawson
- King Arthur’s Pasties in Grand Blanc and Flint
- Pastry Peddler in Ann Arbor
- Apple Knockers in Vicksburg
- Mr. Foises Pasties in Cadillac
- The Chat and Chew in Glennie
- Lawry’s Pasty Shop in Marquette
- Dobber’s Pasties in Escanaba
- Muldoons Pasties and Gifts in Munising
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Photo credit: Getty Images
