Pasties for the Super Bowl

Well, that title is a double entendre if I ever saw one. And trust me when I say there's no stripper video here. LOL. This is a food blog so everyone settle down.

"Pasties" ALSO refers to the plural form of pasty, a delicious meat pie. And I can't think of a better snack for the Super Bowl. A pasty is basically a pot pie without the pot. They're hearty with lots of pastry and just about everyone loves them.

My first introduction to pasties was many years ago in Petoskey, Michigan; Mother bought them in a bakery on Mitchell Street called Lee Ann's, now Johan's. They're a staple up there, although one initially thinks of a British pub when one thinks of pasties.
The pasty arrived in Michigan's Upper Peninsula via Cornwall, England. When tin mining started going bad in England during the 1800's the Cornish miners immigrated to America hoping to earn their keep in newly developing mines. The pasty was originally made as lunch for miners who were unable to return to the surface to eat. The traditional recipe includes diced or sliced steak, finely sliced onion and potato. Other common ingredients included rutabaga and sometimes parsley. The use of any carrot in a Cornish pasty is frowned upon by purists.

Today, pasty contents vary. Common fillings include beef steak and stilton, chicken and ham, cheese and vegetable and even turkey and stuffing. Other speciality pasties include breakfast and vegetarian pasties. Pork and apple pasties are readily available in shops throughout Cornwall, with the ingredients including an apple flavoured sauce, mixed together throughout the pasty.

This recipe has been a hit every time I've served it. I discovered it in Sarah Leah Chase's Cold-Weather Cooking cookbook. She named them after a Scottish man named Jim Paterson who was working for her at the time. I think you'll really like the ingredients-sausage, leeks, shiitake mushrooms, apples (plus some Calvados!) and sage. I'm including the pastry recipe because it's lovely and flaky, but you can save time by just using ready made dough. Pillsbury's refrigerated rolled pie crusts work fine. Your pasty won't end up quite so cheesy, but there's some in the pasty filling anyway. These are also smaller than the traditional pasty, making it easier to serve as an appetizer or snack. They are traditionally eaten by hand, even the big ones. If I serve these for supper, I never can resist some fruit salsa with them. Try inventing your own pasty- it's easy.

One small note: you can make them ahead of time and refrigerate for several hours before baking.When you're ready to serve, brush on the egg wash and bake.

Paterson's Pasties
Adapted from Cold-Weather Cooking by Sarah Leah Chase


3-1/2 cups all purpose flour
1-1/4 cups (2-1/2 sticks) unsalted butter, cold, cut into bits
2-1/2 cups shredded sharp Cheddar cheese
2 large eggs
pinch salt

4 tablespoons (1/2 stick) unsalted butter
2 leeks, white and light green parts, rinsed well and minced
1/3 pound shiitake mushrooms, stems discarded, caps minced
12 ounces bulk pork sausage
3 tablespoons Calvados
2 apples, peeled, cored and diced
2 tablespoons chopped fresh sage or 1 teaspoon dried
3/4 cup shredded sharp Cheddar cheese
salt and freshly ground pepper to taste

Egg wash:
2 large eggs
2 tablespoons water

Prepare the pastry: Place all ingredients except eggs in a food processor. Process until the mixture resembles coarse crumbs. Add the eggs and process just until the dough comes together. Wrap in plastic wrap and refrigerate until ready to use.

Prepare the filling:
Melt the butter in a large skillet over medium-high heat. Stir in the leeks and mushrooms and sauté until softened, about 5 minutes.

Add the sausage and Calvados and cook, crumbling the sausage with the back of a spoon, until the sausage is cooked through, about 10-15 minutes.

Stir in the apples, sage and Cheddar cheese and cook a couple minutes more. Remove from heat and season with salt and pepper.

Preheat oven to 375°. Line a baking pan with parchment paper.

Divide the pastry dough in half and roll out to 1/8 inch thick on a floured surface. At this point you can cut out any size circle you wish. I cut out 5-1/4 inch circles.

To make the pasties: Put a tablespoon or so of filling in upper half of the circle (keeping in mind the amount of filling you use will depend on the size circle you have cut).

 and fold the dough over to form a half-circle.

Seal by pressing edges together with a fork.

Repeat with the remainder of your circles and transfer the pasties to your lined baking sheet.
Beat the eggs and water together and brush over each pastry.

Bake for 20-25 minutes or until golden brown.

Serve hot.

The pasties can be stored in the refrigerator for a few hours before baking.
Makes 2-4 dozen, depending on the size of your circles.


  1. I have never had these but they look like something my husband would love!

  2. HA. great opening line, barbara--you definitely got a guffaw out of me. and what a recipe--this is the perfect hand-food for any occasion. mmm...apples and sausage. :)

  3. OOOhh love pasties... never get them quite right... maybe this recipe will be the charm!

  4. We have a pastie store right around the corner from us. We can get them warm and ready to eat, or buy them frozen to heat later at home. Now I want to try making my own, yours looks so good. That way you can put in exactly what you like!!

  5. I had to laugh at your opening line :)

    I've never made or eaten a pasty before but looking over the list of ingredients, they sound wonderful! I'm keeping this recipe to try - thank you very much.

  6. I was thinking just that when I saw the title... well, THAT and "Boy I'm glad the Knight isn't in the office"... But he would love the pasties you presented here too!

  7. This made me laugh! I know what pasties are, though--I have relatives in the Upper Peninsula and have eaten several of them in my day! They can be absolutely delicious. Yours look wonderful, perfect for the Super Bowl or for any occasion (since I don't watch football).

  8. Hand pies! Love the combination of flavors in these.

  9. Jessica: Men really seem to go for things like this AND pot pies!

    Grace: Every once in a while, funny just comes drifting in. I am NOT a writer. These pasties are delish.

    Deana: These are really simple but the flavor is wonderful.

    Lyndsey: Lucky you! And in Florida too! Wish we had one.

    Susan: They are super good- no problem to make. Especially if you use ready-made pie dough.

    Chan: Funny. I know he'd like these pasties too!

    Hungry Dog: I love the hearty ones they make in N. Michigan. Loaded with meat and potatoes. These are a little more refined than that, but delicious.

    Mimi: Love the name hand pies! That's exactly what they are.

  10. I love meat pies. They're simply delectable.

  11. When I first saw the word 'Pasties' I thought I had accidentally logged onto the playboy website LOL...but lucky for all of your readers your post is regarding the kind of pasties that are just perfect to serve up this SuperBowl , I love the idea of the apples/sausage combination. Cold Weather Cooking is one of my all time favorite cookbooks, I like the scallop recipes in there a lot.
    PS, I just got the Zuni cafe cookbook and love it, thanks for recommending it.

  12. Meatpies go gourmet - I love it!

  13. You had me at pasties - lol

    You certainly took a retor dish and brought it over the top!

  14. Hi. I just browsed your site and you have so many great recipes! These pasties (hah!) look awesome. So versatile and simple. Thanks for the recipe and tips!

  15. A woman after my own heart Barbara; or maybe the heart of my dear husband!! Since Graham reigns from Scotland he is terribly fond of pasties. I must try this recipe out on him. You are so thorough with your photos (great by the way) and the way you guide us novices through the making process is perfect. So very appreciated. Not to forget of course how I adore your sense of humor. The title had me snickering & I thought it was just me!
    Cheers to you my friend x deb

  16. Cold weather cooking! I'm going to need some of that in the next couple of days!

  17. Mmm.I love me some meat Pies. In my neck of the woods they call them Empanadas. But damn, I was coming her for some Pasties! LOL

  18. Oh man these look absolutely fabulous!

  19. These look very yummy, and very appropriate for the Super Bowl! (I did almost fall over in my chair when I read your post title, however!)

    Thanks for sharing yet another wonderful recipe!

  20. Duck: Me too!

    Bunny: She has super recipes, does she not?

    Natashya: That would have been a cute title for the post!

    Katherine: Thanks!

    msmeanie: Thanks for stopping by! Fun to see your blog too!

    Deb: Loved your posting today. Actually I love ALL your postings! You'll have to try these out on Graham and see what he says.

    Pam: Isn't that a great title for a cookbook?

    Leslie: Sorry, no pasties of that kind on this site!

    Kathleen: Thanks, I love them.

    Phoenix: I just couldn't resist.

  21. Michigan chick, for sure! The UP miners ate this for lunch, heating them up on the back of a shovel...You can still get them up North...

  22. Ah, I simply adore pasties. I've got to try making these. I wouldn't have expected to see it on an American blog. Good for you daaaaaahling :D.
    *kisses* HH

  23. These pasties really are quintessential foods for a game! I am also having SO much fun right now typing the word pastie! ;)

  24. What a great lead in- I loved it! Also love these, and I so appreciate the detailed instructions. I've never made these before and they really will help. Great story and recipe!

  25. Perfect food for superbowl. Look delicious!

  26. Pasties, one of the world's perfect foods! My mother in law brings them whenever she comes through Chicago... I have always loved them, haven't perfected them myself though. These look great.

  27. huh? I didn't get the double entrende. Pasties to me is delicious pastries that are savory. What is the other definition? Or maybe it's better for me not to know, lol.

    Your pasties look fabulous! I would turn into a whale if you laid out a plate of those in front of me!

  28. ok...I alone could eat a doz. of these yummies. I just might make a batch this weekend...a million thanks for sharing.

  29. Pasties are as loved as Aussie meatpies! :) It reminds me of Asian currypuffs. Either way, they're all delicious! I love how yours are all regular shaped. If I made them, they're probably be...of various sizes.

  30. Yum - perfect for a party and great they can be made in advance. I look for that a lot when planning a party.

  31. BD: Oh yeah. Anyone from Michigan knows about pasties and how good they are.

    HH: It's all about time spent in Northern Michigan when I was a kid. Everyone eats them up there.

    Chef: Perfect Bowl food.

    Blackberry: Sometimes I take the time for photos, sometimes I forget!

    Ellie: It's a great combination of ingredients.

    Bryan: They're really simple, especially if you use ready made dough.

    Sophia: You'll have to Google the word pasties. It will come up with two meanings. One of them is meat pie. The other is a risque form of lingerie.

    Koralee: The smaller ones are like peanuts. Probably better to make big ones, then you'll only eat one. Hopefully!

    Vickys: I used a bowl with a sharp edge to press out the circles.

  32. Anita: I do too. I love it when all the work can be done beforehand. Then you can enjoy your own party!

  33. Oooh, yum, yum and yum Barbara! Pastry, pork, apple AND calvados...you're singing my song. I am so taken by these, will bookmark for the cold weather.

  34. Barbara here we call them "empanadas" yours look absolutely delicious, love them, huggs,Gloria

  35. That filling sounds delicious! A perfect little hand pie.

  36. Thank you for stopping by - and for your sweet comments about cakes and cupcakes going Rogue! I feel much better knowing it wasn't just me!

  37. Thanks for visiting my blog...I'm glad I gave you a chuckle. After looking yours over, I'm going to the store to buy some ingredients! :) Hope you'll stop in again sometime...I promise I don't write poetry often.

  38. Uh, shuckes.... but I did know deep down what your were referring to and I knew that I would want ones of these "miner's pies"!

    I have been researching about just this very delectable treats. A friend's dad was a Cornish miner and she always talked about how her mother would make these little meat pies for her father's meal down in the mines.

    Barbara, your recipes is perfect and I am definitely going to make a batch of these. Many thanks and I have sent your post to Caroline, so she can do the same.

  39. You *know* where my naughty little brain went as soon as I saw the word "pasty." :)

  40. Shaz: They make me say mmmmmm while I'm eating 'em.

    Gloria: I've had empanadas too...every country has their own "meat pie".

    Lynn: Don't you love things all neatly done up in a pastry package?

    Blackberry Jam Cafe: Your post re rogue cupcakes made me laugh!

    Dave: I'll be back 'cause I love funny blogs!

    George: Isn't it funny how we often think of posting about the same things? Looking forward to yours because you research more thoroughly than than I do!

    TKW: Yes, I knew, because I snicker every time I say it out loud.

  41. Barbara,
    I have Sarah's cookbook. A gift from a friend. I don't remember seeing this recipe.
    I love pasties. I have always eaten them in England, never knew they were available in Michigan. I am not a Superbowl fan, but I am a food fan so I cook the entire game. I will give this a try. I know the food fans in my house will love it.

  42. oh YUM! These look wonderful.

  43. I have to admit. When I hear "pasties". These are not what I think of.

    Which is too bad because they look fantastic!

  44. i always feel like i get introduced to something new everytime i visit your blog, i love it! these look so good, i could go for a good pasty any day, lol!

  45. That was a funny first line! These are similar to some Mexican empanadas that I have not made in a long time. Yours look great and I will have to give them a try.

  46. I didn't know about pasties, but they seem pretty similar to Jamaican Beef Patties or Empanadas. I'll eat just about any filling in pastry or pie dough and I've put some random things in before.

  47. Oh my..I am sooo excited to try these. My mother was Welsh, I remember having these as a child spending my summers in Wales.Thanks sooo much..I am making these next weekend!!!

  48. Hello! Just wanted to let you know that I really enjoy your blog and have an award for you over at:


    If your blog is award-free or such, no worries--just letting you know it's there!


  49. Oh my gosh, I adore this pastis. Look so delicious Barbara. I really want to make it now.

  50. I love the fact that these have leeks in the filling, it's no wonder that they're always a hit.

    Pasties are huge here, and you're right in saying each country has their own version. Back home (Malaysia) we have curry puffs. :)

  51. These remind me of the Jamaican meat pies we ate at a small cafe in south Miami as kids. I'll be making these! Thanks for sharing I can't wait to try them.

  52. These are perfect for parties and so versatile! Definitely a great idea for the super bowl.

  53. I'm seriously thinking about making a round-up of of Super Bowl food. There's just an amazing smorgasbord of ideas and recipes out there. Pasties are a fabulous notion!!! They sure seem hearty too! Hey, if they could feed the miner's, I'm sure they fit the bill for Super Bowl affairs:)

    Thanks for sharing, Barbara:)

  54. Barbara, you're absolutely right! They are the perfect snack for watching a game as they're easy to pick up and tasty! They've started showing the Superbowl here on TV. I might tune in if I'm home! :D

  55. Pam: I love both her books. The miners from Cornwall brought pasties to the UP in Michigan when the came here to work our mines.

    Lee Ann: Thanks!

    Joanne: Ditto!

    Teresa: That's really nice of you to say!

    Teacher and Jessica: It seems that every culture has it's own meat pie.

    Figtree: Your mom must have some good recipes for pasties.

    Lucie: Thank you so much! I am honored.

    Elra: I love them too and don't know why I haven't made them more often.

    Su-yin: Leeks are a favorite with me too and I love shiitake mushrooms!

    Foodie: I love those Jamaican meat pies!

    Lisa: I'm making another batch for the big foodie day! I read someplace that Super Bowl days is second only to Thanksgiving!

    Louise: You're right! Fans are on a "need food" level with miners!

    Lorraine: Let me know if it holds your interest. I like football, but a lot of women don't.

  56. Barbara, not only are these pastis good for Superbowl, they are good for anytime. I really like this type of "hand food" it is satsifying and can be eaten at anytime of day. Not too mention with an endless variety of fillings.

    Thsi was a great post and I enjoyed the history lesson too.

  57. They look perfect, Barbara! The filling sounds incredible.

  58. Who can ever resist these yummy looking things! Gosh, can't wait to try it out soon. Have a great weekend, Barbara!

  59. What a great idea for football parties! Yours look and sound delicious. I really have to try these. Have a great day. Blessings...Mary

  60. Love pasties! The rich filling and buttery pastry...yum...

  61. SUCH a great suggestion! My hubby would love these. He would probably love them more if the Vikings were in the Super Bowl. ;)


  62. Velva: Thanks for the kind words!

    Erica: I love these little pockets of flavor!

    Kristy: Thanks!

    Mary: I love appetizers you can pick up and not need a plate.

    Pigpigs: And I bet you know all about them and can give me some great ideas for other fillings!

    Amanda: Congrats on your super TV interview!

  63. Okay I am starving, can you send me a dozen.


  64. Hi Barbara,

    We eat a lot of meat pies over here.
    I also make my little pasties with sausage meat too, and they are really tasty.

    Happy weekend

  65. They look absolutely delicious! A great idea.



  66. Renee: I wish I could. Nobody deserves it more than you!

    Carolyn: Glad to hear sausage is a favorite with you too; I wanted to somewhat traditional with this treat. And you would know.

    Rosa: Thanks Rosa!

    Sophie: Calvados gives it just that little extra!

  67. Oh my goodness, these look delicious. Perfect game day food to be sure. Personally I vote for the steak and stilton combo.

  68. Oooh, I love pasties Barbara! I never thought of making them at home, brilliant idea! These would definitely be a hit at any Super Bowl party!

  69. wow what an impressive and special treat to share!

  70. Cathy: Yes, that one sounded pretty good to me, too.

    Faith: It would be fun to make a variety.

    Simply Life: Thanks!

  71. We had pasties when we were in Australia for the first time. Easy to fall in love with them. Yours look flaky and delicious!

  72. oh! pastry with cheese n a filling..OMG that sounds n looks so good! ii have to try this :)

    tq for stopping by n ur lovely comment. its very much appreciated :)))

  73. Oh, pasties ARE so good! I grew up on my mother's, filled differently -- bits of leftover roast beef, always turnips, some sweet onion -- but loved them dearly. What a great reminder.

  74. Barbara: They are really good. What fun to have had them in Australia!

    Zurin: You'll love them!

    Molly: I love the different fillings you can use.

  75. On the same wavelength.....In Nigeria we call these meatpies and I MISS them big time!!

  76. Barbara, My husbands Finnish Grandfather had a bakery in Trennary in the upper peninsula. It is still going today and is known for it's Trennary Toast which he developed. We have eaten pasties in the UP.



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