As I savored the tender, golden crust and warm meat and vegetable fillings of a pasty recently, I began to reflect on the long history and strong cultural ties of the beloved dish.
The pasties we know and love here in the Northland have their closest roots in England, specifically, the tin mining region of Cornwall, although their origins can be traced all the way back to medieval English meat pies as early as the 13th century.
Pasties came to the U.S., particularly Michigan’s Upper Peninsula, with Cornish miners who immigrated in the 1840s. Soon after, Finnish miners arrived in the UP and adopted the pasty into their own food traditions. Later, Finnish miners introduced pasties to Minnesota’s Iron Range, where many immigrant groups readily adopted them.
Each group to adopt the pasty had its own take on the traditional potato-and-onion filled pastry. Even today, proper pasty fillings can spark great debate. Many include diced carrots, while the Finnish version often contains cubes of rutabaga. Various cuts of beef are used, and a range of spices can be added. The fillings are then sealed into a round or half circle pocket of pastry creating a self-contained meal that can be taken to go.
Pasties were a particularly convenient meal for early miners, as they could be easily transported, eaten without utensils and stay warm for long periods. Additionally, their nutrient density provided a filling meal for hardworking miners.
While pasties are no longer the primary sustenance of miners during the workday, they continue to play a large role in cultures and community traditions around our region. Many churches and community organizations make and sell pasties for fundraisers. Local businesses peddle their signature pasties to locals and tourists alike.
The governor of Michigan declared a statewide Michigan Pasty Day on May 24 back in 1968, while National Pasty Day is celebrated on Dec. 9 each year. Minnesota’s Iron Range even joined the celebrations in recent years with a Pasty Festival celebrated in October.
Now you may be thinking: What is a dietitian doing writing about a high fat, nutrient dense food like pasties? First, remember that all foods can fit into a healthy diet. No one food will cure what ails you and likewise, no one food alone will send you down the path of chronic disease.
If you are looking for a heart-healthier way to enjoy a pasty, I would suggest watching your portions, eating only half the crust, topping your pasty with a low-sodium gravy or ketchup, and eating some extra vegetables on the side.
While the hotdish remains a signature staple of Minnesota’s colder months, if you haven’t enjoyed a pasty, you haven’t yet experienced the best comfort food northern Minnesota has to offer.
The next time you sit down to eat a pasty, whether it is your first or your 50th, take a moment to appreciate the food tradition you are a part of and remember the hard-working individuals who brought them to the Northland for us to enjoy.
Mary Cherne is a clinical dietitian at St. Luke's.
Mary Cherne is a clinical dietitian at St. Luke's.
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