The Love of Pasties

There are few dish­es that speak to the cul­tur­al his­to­ry of Michi­gan more than the beloved pasty. Pasties are tin-less pot­pies, tra­di­tion­al­ly made with beef and rutaba­ga and brought to this region by Cor­nish immi­grants who worked in the Upper Peninsula’s cop­per and iron mines.

At Stock, one of our goals is to hon­or and expand Mid­west­ern food tra­di­tions. We are a nation of immi­grants and their cul­tures have shaped our own, so the pasty seemed like the per­fect touch­stone for that mis­sion. Grow­ing up, “upper pasties” were more deli­cious in my mind than they were in my hand. Often made of bland beef, lit­tle sea­son­ing and slathered in ketchup, I nev­er ful­ly under­stood the phe­nom­e­non.

Then at a lit­tle snack shop up in Grand Marais, I was hand­ed a beef pasty wrapped in brown paper and then in news­pa­per and under­stood just how good that com­fort food could be. Mary, the cook, told me that her ances­tors were part of the orig­i­nal Cor­nish migra­tion to the UP. Her fam­i­ly usu­al­ly used veni­son because they had more of it than any oth­er meat and nev­er fret­ted about the rules that there had to be rutaba­ga. Instead she said the only bench­mark for suc­cess was that “the men got a good meal and felt a lit­tle at home under the ground.”

Every day we offer two vari­eties of pasties– one meat-based and one veg­etable-based. They are avail­able from our kitchen hot and ready to eat, cold for ease of tak­ing home, and frozen for you to bake when you are ready.