From the beginning several people have had trouble with the pronunciation of the word. Is this a pasty or a pastie, there is a big difference between the two, so for the sake of the church and the history of this pastry, let me share this information from the WWW with you. We all know that if you can find it on the computer, it must be the truth, right?
So, what is a pasty or pastie? The Miner’s Delight
Few meals have roots as deep as the Cornish pasty, a hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mining region of Cornwall. With its characteristic semicircular shape and an insulating crust that does double-duty as a handle, the humble pasty—which, perhaps unfortunately, rhymes with “nasty” rather than “tasty”—today receives special designation, along with Champagne and Parma ham, as a protected regional food by the European Union. In Michigan, where 19th-century Cornish immigrants brought the pasty into the iron mines of the Upper Peninsula, the pasty has been celebrated with local festivals and statewide proclamations.
The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks—on pain of imprisonment—from charging more than a penny for putting a rabbit in a pasty. These pasties (and the alleged venison pasty 1660s London diarist Samuel Pepys suspected was actually beef) were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty—made from chipped beef, potatoes, swedes (rutabagas) and onions—had already taken its place in Cornwall’s regional cuisine.
The Cornish pasty was a food for families, fishermen and farmers, but it shone in the closed-in darkness of Cornwall’s mines. Tin had been gathered in Cornwall—first from rivers and then from ever-deeper pits and shafts—since prehistoric times. In ancient Europe, Cornish tin was likely traded via intermediaries with the Phoenicians, who controlled the Mediterranean trade of the metal. Mining continued throughout the Roman and medieval eras and into the early modern period. For Cornish men and boys heading underground, the pasty amounted to a highly efficient food: self-contained, self-insulated and packed with calories. The thick semicircular edge of the crust could be monogrammed with carved-dough initials or toothpick codes to make sure each man and boy took the right pasty as he headed to the mines. The ropelike crust had an additional virtue: miners’ hands were often covered with arsenic-laden dust, so the crust could function as a disposable handle.
In their seminal study of the Cornish pasty in Northern Michigan, folklorists William and Yvonne Lockwood describe how the pasty was adopted by Finnish and Italian miners, who looked to their Cornish supervisors for cues on how to behave in American culture. By the mid-20th century, the pasty was so firmly entrenched among all the Upper Peninsula’s ethnic groups that it was common to find locals who assumed that the pasty was of Finnish or even Italian origin. Each culture had their own take on the traditional recipe, with the Finns often controversially substituting carrots for the traditional rutabaga. Other locals emphasized the pasty’s true origins, referring to the dish as the “Cousin Jack mouth organ”—that is, a Cornishman’s harmonica.
After the 1957 Mackinac Bridge opened the Upper Peninsula for tourism from southern Michigan, the pasty shifted from being a food mainly cooked at home by U.P. locals (known as “Yoopers”) to one sold at restaurants to visitors from southern Michigan and beyond (playfully derided as “Fudgies” for their preferred dessert). In a moment of Yooper-Fudgie unity, Gov. George Romney declared May 24, 1968 to be the first statewide Michigan Pasty Day.
As a fund raiser for the church the Leadership Committee has blessed the efforts of the men’s group for getting the project off the ground. Now, as the church takes ownership of the project, volunteers are needed to assist with preparation and sales. Monday, June 25th will be preparation of the the pastie for sale at Tuesdays on the Town the following evening. Just drop in at the church, on Monday night, you will find the crew working in the kitchen from 5:00 – 8:00 pm. On Tuesday evening a crew will be set up in the Band Shell Park to sell from 5:00 – 8:00 pm. Come join the Hampton United Methodist Church in the park during Tuesdays on the Town. Bossie Cow and others will be there as well.