Savory Irish Pasties Recipe: A Delicious Tie To Michigan’s History
Irish pasties, a delicious hand-held pastry filled with a hearty mix of meat and vegetables, have a rich history that transcends continents. Originating in Northern Ireland, these savory delights made their way across the Atlantic to become an integral part of Michigan’s culinary landscape. Today, we explore the cultural and historical tapestry that binds these delectable pastries to both Ireland and Michigan.
In this savory Irish pasties recipe: A delicious tie to Michigan’s history we will be making meat and vegetable stuffed hand pies (pasties). The pie crust is shaped like a D and crimped on the side like a traditional cornish pasty. Irish pasties are usually crimped on the top but I prefer a side crimp. These pasties are the perfect homemade pub food to celebrate both St. Brigid’s Day and St. Patrick’s Day.
The Origins of Irish Pasties
The humble Irish pasty has deep roots in Irish tradition, dating back to the 18th century. Originally crafted as a convenient and portable meal for miners and laborers, the pasty’s sturdy crust served as a practical means of holding a flavorful medley of ingredients. This delicious hand-held pie soon became a staple in Irish households, offering a filling and nourishing meal for families across the country.
Ingredients For Pasties
To recreate the authentic Irish pasty experience, gather the following ingredients:
- 2 pie crusts (try my homemade pie dough)
- 4 tablespoons butter
- 1 small rutabaga
- 2 russet potatoes
- 1 medium onion
- 2 carrots
- 1 cup of green peas
- 1 pound of ground beef
- 1 teaspoon ground or fresh thyme
- 1 teaspoon rosemary
- 1/2 teaspoon coriander
- 1/2-1 teaspoon salt and black pepper
- 15 ounces of beef stock mixed with a tablespoon of cornstarch for the gravy
- 1 egg + 1 teaspoon of water for an egg wash
Michigan’s Love Affair with Pasties
As waves of Irish immigrants settled in Michigan during the 19th century, they brought with them the cherished tradition of making and enjoying pasties. The hearty and convenient nature of the pasty made it a perfect fit for the rugged lifestyles of miners and laborers in Michigan’s Upper Peninsula.
Soon, pasty shops dotted the landscape, becoming a symbol of Michigan’s cultural amalgamation. As true Michiganders, our family enjoys going “up North” and eating pasties – each bakery having a unique take on traditional Irish pasties.
Now, let’s delve into the process of making these mouthwatering Irish pasties, a delightful link between Ireland and Michigan.
Instructions To Make Savory Irish Pasties
1. Peel and dice the rutabaga, potatoes, onion, and carrots into small pieces.
2. In a 6-quart Dutch oven or other large pot, melt the butter and add all the diced vegetables. Add in the herbs and seasonings. Cover and cook over medium heat for 30 minutes.
3. Add in cooked ground beef (I keep cooked meat in the freezer), you can cook this in a separate pan and add to the vegetables.
4. Stir the cornstarch into the beef broth and add to the pot. Cook uncovered for an additional 10-15 minutes until the rutabaga is softened. Add in the peas and stir. Take off the heat and cool to room temperature.
5. Take each pie crust and divide the dough into 8 equal pieces for a total of 16 pieces. Shape the pieces into balls and roll them into circles with a rolling pin on a floured work surface. Place 1/2 cup of the rutabaga potato mixture onto each pastry circle. Fold one side over forming a half circle.
6. Twist or crimp the edges together and make a couple of small slits on top of each pasty. I freeze half of the pasties (8) to eat another time.
7. Line a baking sheet with parchment paper and set the pasties on it. Combine the egg and water and brush onto the dough with a pastry brush.
8. Heat the oven to 400 degrees and bake for 25-35 minutes until golden brown.
Notes:
– Here is my pie crust recipe.
– I cook the vegetables first because rutabaga takes time to soften.
– This is how I pre-cook all of my meats.
– For a twist add in a cup of cheddar cheese.
-The amount of filling you end up with may vary depending on the size of all your vegetables. Save any leftovers in the freezer to use another time.
-There are different types of dough- puff pastry or pizza dough would work.
– You can omit the meat for a vegetarian option or substitute the beef for ground lamb, turkey, sausage meat, chopped skirt steak, and pot roast or leftover roast beef.
How To Store And Serve Savory Irish Pasties
Store pasties wrapped in pieces of parchment paper in the refrigerator for 3-4 days. You can freeze unbaked pasties in a freezer bag for up to 6 months. Bake from frozen as directed above with an increased cooking time.
Serve this traditional Irish fare with these suggestions:
- Beef gravy
- Mashed potatoes
- Spicy brown mustard
- Dijon mustard
- Red cabbage salad
- Ambrosia salad
- Irish vegetable soup
- Pumpkin soup
- Pea soup
- Potato corn chowder
- Polish tomato soup
- Cheese Ball
- Hummus
- Red lentil hummus
- Coffee
- Tiramisu
- Clifford Tea Cookies
- Use the filling in this Shepherds Pie
Wrapping Up Savory Irish Pasties Recipe: A Delicious Tie To Michigan’s History
Irish pasties, with their savory history and delectable flavor, have become a cherished part of Michigan’s culinary heritage. As you savor each bite, you are not only indulging in a delicious meal but also taking a journey through time, connecting the rich traditions of Ireland to the mining towns and cultural fabric of Michigan. Enjoy this delightful fusion of history and taste that transcends borders and brings people together over a shared love for good food.
Recipe Card For Savory Irish Pasties Recipe: A Delicious Tie To Michigan’s History
Savory Irish Pasties Recipe: A Delicious Tie To Michigan’s History
Ingredients
- 2 pie crusts try my homemade pie dough
- 4 tablespoons butter
- 1 small rutabaga
- 2 russet potatoes
- 1 medium onion
- 2 carrots
- 1 cup of green peas
- 1 pound of ground beef
- 1 teaspoon ground or fresh thyme
- 1 teaspoon rosemary
- 1/2 teaspoon coriander
- 1/2-1 teaspoon salt and black pepper
- 15 ounces of beef stock mixed with a tablespoon of cornstarch for the gravy
Instructions
- Peel and dice the rutabaga, potatoes, onion, and carrots into small pieces.
- In a 6-quart Dutch oven or large pot, melt the butter and add all the diced vegetables. Add in the herbs and seasonings. Cover and cook over medium heat for 30 minutes.
- Add in cooked ground beef (I keep cooked meat in the freezer), you can cook this in a separate pan and add to the vegetables.
- Stir the cornstarch into the beef broth and add to the pot. Cook uncovered for an additional 10-15 minutes until the rutabaga is softened. Add in the peas and stir. Take off the heat and cool to room temperature.
- Take each pie crust and divide the dough into 8 equal pieces for a total of 16 pieces. Shape the pieces into balls and roll them out into circles with a rolling pin on a floured work surface. Place 1/2 cup of the rutabaga potato mixture onto each pastry circle. Fold one side over forming a half circle.
- Twist or crimp the edges together and make a couple of small slits on top of each pasty. I freeze half of the pasties (8) to eat another time.
- Line a baking sheet with parchment paper and set the pasties on it. Combine the egg and water and brush onto the dough with a pastry brush.
- Heat the oven to 400 degrees and bake for 25-35 minutes until golden brown.
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Simply delicious looking!m