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Sault Ste Marie's Blog

Ketchup or Gravy: A Pasty Story

Posted on March 2nd, 2017

Few things are debated more in the Upper Peninsula (UP)  than what to eat on your Pasty, but we should talk about what a Pasty is before we get to the all-important question.

Chopped meat, potatoes and/or rutabaga, carrots, and onions are the essentials of a Pasty. The ingredients are mixed together and placed on one side of a good-sized circle of pie dough, folded in half and sealed, and then baked to perfection. Please note that the contents can vary; these are just the basics.
Pasty

These hearty, handheld meals are linked back to Cornish miners that settled in the UP for work in the copper mines on the western end of Michigan’s Upper Peninsula. The convenience of the Pasty caught on and the recipe was shared with other miners. Soon, everyone was bringing meat pies to work.
Photo by J.C. Burrow

Pasties can now be found throughout the UP from roadside stops to sit-down restaurants. Even the local preschool’s parents make and sell Pasties for a fundraiser. In Sault Ste. Marie, we would highly recommend stopping at Karl’s Cuisine and ordering a Pasty. The recipe has been handed down through Karl’s family for generations. Trust us, you will not be disappointed by this family tradition.
Karl's Cuisine Pasty in Sault Ste. Marie

By this time, you’re most likely wondering where the link is to a fantastic age-old recipe so you can make your own Pasties, but you won’t find it here. We were able to get Tom Pink to share his ice fishing spots, but NO ONE would share their recipe for Pasties.
Yooper Pasty

One thing we need to address is the pronunciation of these tasty meat pies. I say this because a number of visitors to the UP are a little embarrassed because of the mispronunciation. A Pass-tee is a delicious meat pie and Paste-ees are risque articles of clothing. We’re really just looking out for you.

With that being said, we have to go back to the opening of this blog where we mentioned a debate. The miners didn’t have the luxury of condiments, but somewhere in history beef gravy and tomato ketchup became the primary add-ons to the Pasty. The debate rages on today between most anyone who has ever had the pleasure of eating a Pasty. There are however many things that you can add to your Pasty from sour cream to hot sauce, we’ve heard them all.
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When you visit the UP, you should make sure to try at least one Pasty, but choose wisely, because they’re not all the same. Feel free to ask where to get a Pasty when you get to town, but be prepared for an opinionated answer. Most answers will most likely be in a Yooper’s kitchen.
Michele Malette Young

Great thanks goes out to our friend at Yooper Pasty for sharing their Facebook album filled with Pasty pictures. Please take a moment and visit Yooper Pasty for some UP humor and share your PASS-TEE photos using #ILoveTheSoo.

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