Pasties are a delectable hand-held pastry that have captured the hearts (and stomachs) of people across the globe for centuries. While their origins can be traced back to Cornwall, England, variations of this dish can be found in Ireland, the Upper Peninsula of Michigan, and even Australia. Pasties are essentially savory turnovers filled with meat and vegetables, all encased in a flaky, golden pastry crust. They are a versatile dish that can be enjoyed hot or cold, making them perfect for a quick lunch, a hearty dinner, or even a satisfying snack.
There are many theories about the origin of the pasty. One popular belief is that they were first created by Cornish miners in the 18th and 19th centuries. These miners needed a portable meal that would stay fresh during their long shifts underground. The pasty’s thick crust helped to keep the filling hot and protected from the elements, while the meat and vegetables provided the miners with the sustenance they needed to fuel their hard work.
Another theory suggests that pasties originated with fishermen. Similar to the miners, fishermen needed a meal that they could take with them on long journeys at sea. The pasty’s portability and durability made it an ideal choice for these seafaring men.
Regardless of their exact origin, pasties have become a beloved part of the culinary traditions in many regions around the world. Today, they are not only enjoyed by miners and fishermen, but by people from all walks of life.
Variations on a Theme: Exploring Pasty Fillings from Around the World
While the basic concept of a pasty is a savory filling encased in pastry dough, the variations on this theme are endless. The specific ingredients used in a pasty will often depend on the region where it is made.
Cornish Pasties: The Cornish pasty is the classic and most well-known variety. Traditionally, it is filled with beef, potatoes, onions, rutabagas, and swede (also known as yellow turnips). Some Cornish pasty recipes also include carrots or peas.
Irish Pasties: Irish pasties are similar to Cornish pasties, but they often include lamb or mutton instead of beef. They may also include herbs such as parsley or thyme.
Upper Peninsula Pasties: The Upper Peninsula of Michigan has its own unique take on the pasty. UP pasties typically include a combination of ground beef and pork, along with potatoes, rutabagas, and onions. They are also known for being larger than Cornish pasties.
Other Variations: There are many other variations of pasties to be found around the world. In Australia, for example, pasties can be filled with a variety of ingredients, including steak, cheese, and vegetables. In some parts of the United States, pasties are sometimes filled with breakfast foods such as sausage, eggs, and cheese.
Perfecting the Pasty: Tips and Techniques from a Professional Chef
As a professional chef, I have had the opportunity to experiment with many different pasty recipes. Here are a few tips and techniques that I have found helpful in creating delicious and satisfying pasties:
- Use high-quality ingredients. The quality of your ingredients will have a big impact on the final flavor of your pasties. Choose good quality meat, fresh vegetables, and a good quality pastry dough.
- Don’t overwork the dough. Overworking the dough will make it tough. Handle the dough as little as possible and be gentle when rolling it out.
- Blind bake the pastry crust. Blind baking involves baking the pastry crust for a short time before adding the filling. This helps to prevent the bottom of the crust from becoming soggy.
- Let the pasties cool slightly before serving. This allows the filling to set and makes the pasties easier to handle.
A Step-by-Step Guide to Making Delicious Pasties at Home
Now that you have learned about the history and variations of pasties, it’s time to get into the kitchen and make your own! Here is a step-by-step guide to making delicious pasties at home:
Ingredients:
- For the pastry dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/2 cup ice water
- For the filling:
- 1 pound ground beef
- 1 onion, chopped
- 2 large potatoes, peeled and diced
- 1 rutabaga, peeled and diced (or substitute with turnips)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten with 1 tablespoon of milk (for egg wash)
Instructions:
- Make the pastry dough: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the ice water, a little bit at a time, until the dough just comes together. Be careful not to overmix the dough. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: While the dough is chilling, heat a large skillet over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion is softened. Drain off any excess grease.
- Boil the potatoes and rutabaga: Bring a pot of salted water to a boil. Add the potatoes and rutabaga and cook until they are tender, about 10-15 minutes. Drain the water and set the vegetables aside to cool slightly.
- Assemble the pasties: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out the dough to a circle about 1/8 inch thick. Use a round cookie cutter or a plate to cut out circles of dough.
- Fill the pasties: Place a spoonful of the filling in the center of each dough circle. Moisten the edges of the dough with a little water. Fold the dough over the filling and crimp the edges to seal the pasty. Make sure to seal the edges well to prevent the filling from leaking out.
- Egg wash: Brush the tops of the pasties with the egg wash.
- Bake the pasties: Bake the pasties for 40-45 minutes, or until the pastry crust is golden brown and the filling is cooked through.
- Let cool slightly before serving. Pasties are best enjoyed warm, but they can also be served at room temperature or cold.
Additional Tips and Variations
- Vegetarian Pasty: To make a vegetarian pasty, simply omit the ground beef from the filling. You can add additional vegetables to the filling, such as carrots, peas, or corn.
- Vegan Pasty: For a vegan pasty, use a vegan ground meat substitute or lentils for the filling. You can also use a vegan pastry dough recipe.
- Gluten-Free Pasty: If you are gluten-free, you can use a gluten-free flour blend to make the pastry dough. There are also pre-made gluten-free pastry doughs available at most grocery stores.
- Serving suggestions: Pasties can be served on their own, or with a side of ketchup, mustard, or gravy. They are also delicious served with a salad or soup.
Conclusion
Pasties are a delicious and versatile dish that is sure to please everyone at the table. With a variety of fillings to choose from, there is a pasty recipe out there for everyone. So next time you are looking for a satisfying and easy-to-make meal, give pasties a try!
Happy Baking!
Chef’s Note: This recipe is a great starting point for making pasties. Feel free to experiment with different fillings and flavors to create your own unique pasties.