Savory Pies: Cornish Finnish Michigan Pasties

Nov 14, 2003 I'm from the U.P. of Michigan, so I grew up knowing what a "real" pasty should taste like, not the crap they call pasties here in Detroit. I left out the pork, rutabega, and MSG because I couldn't find any at the store, but it still turned out great! I was able to make 10 pasties. The crust was a little dry, but I may have cooked them too long for the size that I made. Next time I'll try brushing with milk as another person suggested. To freeze them, let cool after cooking and wrap in tinfoil. To reheat, place the frozen pasty in the oven at 350 degrees for about an hour (or you can microwave it if you let it thaw first).

—HLREBO 

View the original article here