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Being the Son of parents who grew up in Houghton, MI, a pasty is near and dear to my heart. Comfort food.
For those of you who don't know what a pasty is all about, it is a pastry filled with beef, potato, carrot, onion and rutabaga, then baked to a delicious golden brown. Cover with ketchup, and eat.
Grew to popularity in the U.P. due to the influx of British immigrants who came to work in the copper mines and the Finns adopted the pasty as one of their own when came to the U.P. to work in the copper mines.
I always seek out a good pasty in SE MI. Today, I had Uncle Peter's Pasty's in Clarkston, MI. Outstanding. Not as good as my Mom's. but damn close.
I have had Weldon's in Sterling Heights as well, darn good too.
Any hidden gems I am missing in the SE MI area or elsewhere? I know all about the pasty shops in the UP, probably had most of them already.
While I highly approve of this thread, I am equally repulsed by your notion of covering them with ketchup....that's just plain bullshit. As is the idea of putting gravy on them...Weldon's sells it.
Ever try Barb's pasties in Clawson?
My buddy just learned how to make them at some cooking class. Pretty much the best thing that ever happened to me so far in life. Dude has been making all kinds of delcioius pasties. The traditional beef ones yes. But he's also throwing down some curry pasties. Dessert pasties.
I miss my Gramps pasties. He worked the iron ore mines before they closed in Vulcan. Loved his breakfast pasty...he cracked an egg on the top before closing up the dough.
No Ketchup for this kid. No gravy either.
My mom made great pasties. My sister found her handwritten recipe last month and emailed me a pdf. Seriously thinking about making them this weekend.
Except for some places in the U.P., most restaurant pasties are not that good. Lehto’s is pretty good. There use to be a place in Negaunee called ‘The Red Onion Pasty Shop’ (heard they changed the name to ‘Dobbers’) that was great. Toni’s Country Kitchen in Laurium has the best restaurant pasty I’ve ever had.
The pasty shops I’ve tried in the L.P. just aren’t the same. Both Weldon’s and Barb’s are decent but I’ve noticed the pasties being made smaller-and-smaller, with less-and-less meat in them, over the years.
There’s a little pizza place (forget the name) at Livernois and Square Lake that offers pasties…they’re awful. Albie's pasties are horrendous.
Things that can make a pasty bad:
1) using a hamburger grind (has to be small diced)
2) not enough rutabaga (= too much potato)
3) not enough onion
4) Crisco dough
#4 is the most critical IMO. A proper pasty dough has to be made with cold lard and/or beef tallow. Pretty sure Lehto's uses a mix of both
edit: the location of a shitty pasty place
This post was edited by The Pantry 18 months ago
I'm partial to Mackinaw Pasty Company...and as much as I love meat pasties with gravy, I absolutely love their veggie and cheese pasty. Great cookies, too.
I order about 12-20 pasties a year from Joe's pasty shop. In heaven every time one is browning in the oven.
theres a new place on the east side of grand haven called sheppies. they offer chicken and beef. this last friday they had perch and salmon. ive only tried the chicken and the beef ones. i give it a solid B, maybe sneaking into a B+.
the owner is sort of a douche but he tries hard.
34 waist X 34 inseam
As a Finn, my grandma made the best pasties. I agree with the lard in the crust and plenty of rutabaga. She used ground sirloin. But ketchup?! Never!
IMO, the best pasty in the world is found at the Kaleva Cafe in Hancock. I took the family there this summer on our UP trip. A warm pasty and a trip across the street to pick up a Finlandia U t-shirt made for a great morning!
That's how my Grandma made them as well. I really miss her Pasties and Nisu bread.
Get pasties every year from Lehtos off of us 2 in st ignace, new owners put up a web page but the recipe is still the same, delicious http://www.lehtospasties.com/
Edit: more back story, my dad was the assisstant attorney general for state of michigan and he was the head of liqour control and gambling. He had told me he got a free beer in every bar in Michigan and also tried every pasty while he was at it and always would go back to Lehtos. I've only tried 4 or 5 places but Lehtos has always been the best.
This post has been edited 2 times, most recently by mattyfresh 18 months ago
so mattyfresh and so clean
Don't get me wrong, I can eat them without ketchup, but that was how I was raised, There have been plenty a time i have eaten one right out of the package, even in the car, I put ketchup on them as a kid, do it now, if I have the chance.
I have not had Barb's. I would recommend you try Uncle Peters, just below I-75 on Sashabaw Road South of Pine Knob. Will hunt down Barb's next time I am near Clawson.
I get ya, I miss my Mom's so badly.
She hand ground the meat, made the dough from scratch, had cut every potato, carrot and rutabaga. All made with love.
I have never put gravy on a pasty. Thought of doing so repulses me, but I still like my ketchup.
Cousin Jenny's in downtown Traverse City
Have no idea if they are authentic enough for the die-hards on here, but they are pretty darn tasty.
We always stop at Dobber's in Escanaba on our way across the UP. Eat in and grab 12 or so frozen to bring home. Used to stop at Lehto's (starting in the 70's), but the quality dropped and I quit going there. Maybe I should check it out again.
As a kid of parents who grew up in Hurontown and Atlantic Mine, I have eaten at the Kaleva in Hancock probably 50 times or more. Pasties are good.
BTW, those are suburbs of Houghton. LOL
I'll make sure to try Uncle Peters next time I'm up that way.
Barb's is a few blocks south of 14 Mile on Main St (Livernois), a couple miles from 75. The place has been there as long as I can remember.
Stopped by Red Onion in Negaunee on the way back from God's Country years back and took many on the road. Got a hotel at the bridge. Making the rest of the trip the next day was excruciating. Pasty farts in a car are nothing to fuck with. It must be the rutabaga
I have to jump in to defend catsup. I was born in Escanaba, but mostly grew up near GR and pasties were a staple growing up. We had a big family, so mom would sometimes make a couple meat pies - essentially her pasty recipe made into a pie.
She switched to carrots in place of rutabaga - maybe because they were more likely to be on hand. I've taken to making her recipe using pre-made pie crusts. When you fold half of a pie crust you get something resembling a pasty. :-)
I remember, when I was a freshman on the tennis team in high school, we were all in a van riding to a match and some kid was calling a pasty a paisty. The coach said "it's a pasty, a paisty is something a chick sticks on her nipple in a burlesk show." We became men that day.
This post has been edited 2 times, most recently by stlspartan 18 months ago
Wile the traditional Cornish will always be king, you can't beat a good British Stilton pasty, or the wonderful chicken tikka pasty.
Anywhere to get one near EL?
I wouldn't trust it, I would rather get some frozen shipped if I can't go and pick it up myself
There's a lady who makes them at the Eagles Club over by the airport. The crust was a bit soggy, but they were still better then any of the frozen crap they sell in the grocery stores.
My mother makes some great pasty's but hasn't in a while. Her father grew up in the Keweenaw peninsula. Lard is the key to a great crust. There are or were a few places along Middlebelt in the Livonia, Westland, Garden City corridor that made good pasty's.
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