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...that many ethnic groups brought their food traditions to the U.P.? In the early 1850s, people from Cornwall, England, came to the U.P. to work in the copper and iron mines. With them came the pasty (pronounced PASS-tee). Pasties were
hearty, all-in-one meals that the miners could carry down into the mines in their lunch pails. The pasty fit into a pie pan in the top of the pail. Hot tea in the bottom of the pail kept the pasty warm. The miners
could also heat pasties on a shovel over a flame.
Early pasties had three sections of filling; the first was meat, the middle was a mixture of vegetables and the last part was fruit. This way the miner could
work his way through a complete meal in one package. The basic pasty today has a filling of meat, potatoes, onions, rutabagas and/or carrots or turnips.
The meat might be beef, pork or venison. See a
recipe for pasties on the Miscellaneous page.
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