The pasty, that savory, handheld pie originating from Cornwall, England, has embarked on a fascinating journey across the globe. It found a particularly strong foothold in the United States, thanks to waves of immigration, most notably Cornish miners. But what happened to its name along the way? The answer, as with many things in American culinary culture, is a little bit complex and varies greatly depending on location.
The Upper Peninsula of Michigan: A Pasty Stronghold
The Upper Peninsula (UP) of Michigan is arguably the epicenter of pasty culture in America. Here, the pasty isn’t just a food; it’s a cultural icon, deeply intertwined with the region’s history and identity. The Cornish miners who flocked to the UP in the 19th century to work in the copper mines brought their beloved pasties with them, and the tradition has been lovingly preserved ever since.
The Pasty’s Journey to the UP
The Cornish miners, often called “Cousin Jacks,” needed a portable and nutritious meal that could withstand long hours underground. The pasty, with its sturdy crust and hearty filling of meat and vegetables, was the perfect solution. The thick crust acted as a handle, allowing miners to eat the pasty without contaminating the filling with their dirty hands. Some even believe that miners would discard the crust after eating the filling, as it would be contaminated by arsenic from the mines.
What They Call It: Simply “Pasty”
In the UP, the pasty is almost universally referred to as simply “pasty.” There’s no need for any qualifiers or alternative names. Everyone knows what you’re talking about. It’s a testament to the pasty’s enduring presence and cultural significance in the region. You might find variations in recipes – some include rutabaga, others don’t – but the name remains constant.
Variations and Debates
While “pasty” is the standard term, subtle regional variations and family recipes exist. Debates rage on about whether or not rutabaga belongs in a true pasty. Some purists insist on a traditional filling of beef, potatoes, and onions, while others embrace the inclusion of rutabaga or other vegetables. These friendly disagreements only add to the pasty’s charm and local character.
Other Regions of the United States
Outside of the UP, the term “pasty” is still generally understood, but it might not be as widely used or immediately recognized. Other terms, often more descriptive, might be employed to avoid confusion or to appeal to a broader audience.
Midwest and Mining Communities
In other Midwestern states with a history of mining, such as Wisconsin and Minnesota, “pasty” is often the preferred term, especially in communities with a strong Cornish or mining heritage. However, you might also encounter terms like “meat pie” or “turnover,” depending on the specific region and the individual’s familiarity with Cornish cuisine.
The Rest of America: Meat Pies and Turnovers
In other parts of the United States, where the pasty tradition isn’t as strong, you’re more likely to hear terms like “meat pie” or “turnover.” These terms are more generic and can refer to a wide range of savory pies with a variety of fillings.
“Meat Pie”: A General Term
“Meat pie” is a broad term that encompasses any pie containing meat. It can refer to anything from a small, individual-sized pie to a large, family-sized pie. While a pasty is technically a type of meat pie, the term “meat pie” doesn’t necessarily imply the specific characteristics of a pasty, such as its crimped crust and traditional filling.
“Turnover”: Emphasizing the Shape
“Turnover” typically refers to a pastry that is folded over and filled with either sweet or savory ingredients. While a pasty could be considered a type of turnover due to its folded shape, the term “turnover” doesn’t necessarily convey the historical and cultural significance associated with the pasty.
Marketing and Modern Usage
In the context of modern food marketing, the term “pasty” is often used to specifically highlight the Cornish origins and traditional nature of the product. However, some businesses might opt for more generic terms like “meat pie” or “hand pie” to appeal to a wider customer base who might not be familiar with the term “pasty.”
Highlighting Heritage
Many businesses in the UP and other regions with a strong pasty tradition proudly use the term “pasty” in their marketing materials. This helps to emphasize the authenticity and historical significance of their product.
Appealing to a Wider Audience
In areas where pasties are less well-known, businesses might use more generic terms like “meat pie” or “hand pie” to make their product more accessible to a wider audience. They might also include a description of the pasty’s Cornish origins and traditional ingredients to educate customers about its unique characteristics.
The Pasty: More Than Just a Name
Ultimately, what you call a pasty in America depends on where you are and who you’re talking to. In the Upper Peninsula of Michigan, it’s simply “pasty.” Elsewhere, you might hear “meat pie” or “turnover.” Regardless of the name, the pasty remains a delicious and historically significant food that has found a beloved home in the American culinary landscape.
The pasty’s story in America is a testament to the power of food to connect people across cultures and generations. It’s a story of immigration, adaptation, and the enduring appeal of a simple, hearty meal. So, whether you call it a pasty, a meat pie, or a turnover, be sure to savor every bite and appreciate the rich history behind this iconic dish.
A Quick Reference Guide
Here’s a simple overview of what you might encounter in different regions:
| Region | Common Name |
|---|---|
| Upper Peninsula of Michigan | Pasty |
| Other Midwestern Mining Communities | Pasty, Meat Pie, Turnover |
| Rest of the United States | Meat Pie, Turnover, Hand Pie |
The Enduring Appeal of the Pasty
The pasty’s enduring appeal lies in its simplicity, its portability, and its ability to satisfy. It’s a complete meal in a convenient package, making it perfect for a quick lunch or a hearty dinner. The combination of savory meat and vegetables, encased in a flaky crust, is a comforting and satisfying combination that has stood the test of time.
Beyond the Mining Tradition
While the pasty’s origins are rooted in the Cornish mining tradition, it has evolved over time to become a beloved food for people of all backgrounds. It’s a staple at community events, family gatherings, and local restaurants throughout the UP and beyond.
A Taste of History
Eating a pasty is like taking a bite out of history. It’s a way to connect with the past and to appreciate the traditions of the Cornish miners who brought this delicious food to America. Whether you’re a newcomer to the pasty or a lifelong fan, there’s no denying its unique charm and enduring appeal.
In conclusion, while the specific terminology may vary across the United States, the essence of the pasty remains the same: a delicious and historically significant food that continues to bring joy to people of all ages and backgrounds. So, the next time you’re in the mood for a hearty and satisfying meal, be sure to seek out a pasty – or a meat pie, or a turnover – and experience the taste of history for yourself.
What are the regional variations in naming pasties in America?
Pasties, while originating from Cornwall, England, have developed distinct names across different regions of the United States, particularly in areas with a strong mining heritage. In the Upper Peninsula of Michigan, for instance, they are almost universally referred to simply as “pasties” (pronounced “pass-tees”), acknowledging their importance as a staple food for Cornish miners who settled the region. Other areas, particularly those further removed from the direct influence of Cornish immigrants, may use less specific terms.
Beyond the U.P., you might encounter terms like “meat pies” or “hand pies” to describe similar baked goods filled with meat and vegetables. The exact terminology often reflects the local culinary traditions and the historical influences that shaped those traditions. While “pastie” is generally understood, it’s most strongly associated with regions like Michigan’s U.P., where they hold a cultural significance that goes beyond just being a food item.
Why are pasties so closely associated with mining communities in America?
Pasties gained prominence in mining communities because they were a practical and nutritious meal for miners working long hours underground. The sturdy crust served as a handle, allowing miners to eat the pastie without contaminating the filling with dirty hands. The dense filling of meat, potatoes, and vegetables provided sustained energy throughout the workday.
Furthermore, the pastie’s durable construction allowed it to withstand being carried around in a miner’s pocket or lunch pail, making it an ideal food for the demanding conditions of underground labor. The Cornish miners, who were highly skilled and sought after, brought the pastie tradition with them to America, where it was quickly adopted and adapted by other mining communities across the country.
What is the typical filling for an American pastie?
The filling for an American pastie typically consists of a combination of meat, potatoes, and root vegetables. While the exact ingredients may vary depending on regional and personal preferences, beef is the most common type of meat used, and potatoes and rutabagas are frequently included as core components of the filling.
Other vegetables, such as carrots, onions, and turnips, may also be added to the pastie filling. Seasoning is generally simple, often relying on salt, pepper, and sometimes a touch of herbs or spices to enhance the flavor. The overall goal is to create a hearty and satisfying filling that provides a balanced and nutritious meal.
How do American pasties differ from traditional Cornish pasties?
While American pasties are derived from the traditional Cornish pasty, there are some notable differences. One key distinction lies in the use of rutabaga (also known as Swede) in the American version, an ingredient less commonly found in traditional Cornish pasties. The addition of rutabaga contributes a distinct sweetness and texture to the filling.
Another difference can be found in the crust. While both versions use a pastry crust, American pasties may sometimes have a slightly thicker or sturdier crust to better withstand being carried as a lunch. The seasoning profiles can also vary, with American versions sometimes incorporating different spices or herbs to suit local tastes.
Are there vegetarian or vegan versions of pasties in America?
Yes, vegetarian and vegan versions of pasties are becoming increasingly popular in America, particularly in regions with diverse culinary offerings. These variations typically substitute the meat component with plant-based alternatives, such as lentils, beans, vegetables, or meat substitutes.
Common vegetarian fillings might include a combination of potatoes, carrots, onions, peas, and other vegetables, seasoned with herbs and spices. Vegan pasties take it a step further by also excluding any animal-derived products in the crust, often using a vegetable oil-based pastry. These plant-based alternatives cater to a wider range of dietary preferences and allow individuals who don’t consume meat to still enjoy the traditional pastie experience.
Where can you typically find pasties in America today?
Pasties are most commonly found in regions with a rich mining heritage, such as the Upper Peninsula of Michigan, where they are widely available in restaurants, bakeries, and grocery stores. These establishments often take pride in preserving and promoting the pastie tradition.
Outside of these areas, finding pasties may require a bit more searching. Some specialty bakeries or restaurants that focus on comfort food or regional cuisines may offer them. Additionally, online retailers and specialty food stores sometimes carry pasties, allowing individuals to order them from anywhere in the country.
What cultural significance do pasties hold in America?
In America, particularly in regions like the Upper Peninsula of Michigan, pasties represent more than just a food item; they are a symbol of cultural heritage and community identity. They serve as a tangible link to the past, connecting residents to their ancestors who worked in the mines and relied on pasties as a source of sustenance.
The pastie has become an integral part of local traditions, celebrated through festivals, cooking contests, and family recipes passed down through generations. It’s a culinary emblem that embodies the resilience, resourcefulness, and communal spirit of mining communities, contributing to a strong sense of place and belonging.