Dish

Michigan Pasty

Michigan Pasty is made by mixing flour, salt, and water to make a dough. The dough is then rolled out and filled with a mixture of ground beef, potatoes, onions, and carrots. The pastry is then baked in an oven until it is golden brown. The filling is savory and delicious, and the pastry is flaky and buttery. This dish is perfect for lunch or dinner.

Cuisine of the Americas› American cuisine

Pie› Savory Pie

Origins and history

Michigan Pasty originated in the Upper Peninsula of Michigan and has been a staple in Michigan cuisine for over a century. The dish was brought to Michigan by Cornish miners who immigrated to the area in the 19th century. The dish has since become a beloved tradition in Michigan and is enjoyed by people all over the state.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is high in calories and should be consumed in moderation.

Variations

There are many variations of Michigan Pasty, including vegetarian and gluten-free options. Some variations also include different types of meat or vegetables in the filling.

Presentation and garnishing

Michigan Pasty is traditionally served hot and fresh from the oven. It can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of black pepper.

Tips & Tricks

To make the perfect Michigan Pasty, be sure to use high-quality meat and fresh ingredients. The pastry should be flaky and buttery, and the filling should be savory and delicious. Be careful not to overfill the pastry, as this can cause it to burst during baking.

Side-dishes

Michigan Pasty can be served with a variety of side dishes, including coleslaw, baked beans, and potato salad. It is also delicious on its own as a snack or light meal.

Drink pairings

This dish pairs well with Michigan beers, such as Bell's Two Hearted Ale or Founders All Day IPA. It can also be enjoyed with a non-alcoholic beverage.