Originally Posted by Addie
Question. Didn'[t the original pasties have one half veggies and meat and the other half dessert? And the pie crust had a sort of thick handle on one end to protect the food from the coal dust of miners hands? Oh all right. Two questons? Do they still make them that way? Three questions. I get carried away.
The handle was used by some, while in a nearby town, the seam was on the top.
In Michigan's U.P., the handle was always made on the side, as you said, to provide something for the miners to hold with their dirty hands.
As for the dual filling, that isn't much heard of in the U.S. But I do it with my pasties. My last batch used the traditional potato, diced beef, onion, garlic, and rutabega on one side, with blueberry pie filling on the other. A simple roll of the pastry crust dough divides the two sides. And the savory side is larger than the desert side.
Again, in my home town, we make a pizza pastie, and fill it with whatever is put onto a your favortie pizza, then fold the pie in half, forming a "handle with the exess dough that is buillt in, which also helps seal the thing from leaking. Of course we use piza dough instead of traditional short crust for the pastry.
Yeh, pasties are a large part of our Yooper heritage. Thank you England for sharing this wonderful food preperation with us Yanks.
Oh, one more thing; It was saide of pasty crust that if it wouldn't survive the fall if accidently dropped down a mine shaft, then it didn't have a proper crust.
Me, I use a super tender and flaky pie crust technique to make my pastys with. I guess I don't make proper pasy crust.
Seeeeeeya; Chief Longwind of the North