These Cornish Beef Pasties are filled with rosemary burgundy steak, wrapped in flaky pie crust, then dunked in rich burgundy gravy.
Never heard of a pasty before? You’re not the only one. I didn’t even know they existed until I met my husband. When I first learned about the pasty I had little interest in ever trying it. The word itself freaked me out. I thought it was pronounced paste-y, and it conjured up images of sticky Elmer’s glue concoctions, or, worse, stickers used to cover up a woman’s hoo-has. Neither of these were things I wanted to eat (or make).
But pasties (pronounced past-ease) are actually more like portable meat pies popular in the Upper Peninsula and across Northern Michigan. In those areas, you can find pasties prepackaged at gas stations for travelers. My husband spent several summer traveling Northern Michigan in college, and he grew to love this road ready food.
History has it these meat pies traveled to the United States with Cornish immigrants who were miners by trade. These clever folks discovered the pasty was the perfect lunch for a hardworking miner. It was entirely sealed and it could stay warm for hours in the mine. Plus it was hearty, satisfying, and could be eaten without any utensils. How’s that for the ultimate lunch box?
As it turns out, these meat pies with the unfortunate name are actually quite delicious. Ironically, I had to travel all the way to Phoenix to finally try one, but once I did, I was hooked. The beef filling was rich and fall-apart tender. The crust? Flaky and buttery. It was like eating a beef stew pot pie without the bowl. This particular pasty restaurant served their pasties with a side of red wine gravy, and it’s the taste of that gravy that sticks with me today-over three years later.
That first beef pasty has long been on my list of things to recreate, but for some reason I’ve put it off. When I found out I’d be receiving a bottle of Gallo burgundy wine, I knew it was destined for these pasties.
These savory meat pies are easier to make than they look, especially if you use pre-made pie crust. All that’s required is a quick chop and toss of the filling ingredients (tip: don’t leave out the turnip–it’s what makes a pasty a pasty!). Then, using store bought pie crusts or your own favorite recipe, cut 6-8 inch rounds (I used a pot lid for this) of pie crust, spoon in the filling, fold in half, and seal the edges with a fork. You can leave the rest of the work to your oven.
And about that gravy. Ya know, the gravy that’s haunted my dreams for 3 years? It’s made with Gallo Family Vineyards Burgundy Wine and it.is.amazing. You may just want to skip the pasty and drink this. Kidding. Sort of.
Gallo named this particular wine “Hearty Burgundy,” and I can’t think of a better description of the depth and elegance this wine brings to an otherwise standard meat and potatoes meal. What once was a miner’s lunch is now something classy enough to serve at a dinner party. You can eat it with a fork if you want to be fancy, but the best way to eat these are just like the miners did: straight from your hand, holding it up and down so all those glorious beef burgundy juices stay in their puff pastry pocket. By the way, double-dunking is totally acceptable.
Perfect in your favorite stew, gravy, or wine glass, you can find out more about Gallo’s Hearty Burgundy by clicking here. Want to know how to get your hands on a bottle? Visit their store locator. You can also find out more about this family-owned winery by finding them on Facebook, Twitter, Instagram, or YouTube.
I think it’s about time we let Michigan’s secret out of the bag. The Cornish Beef Pasty is just too good not to share.
For the gravy:
For the pasties:
For the gravy:
Recipe by NeighborFood
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. As always, the opinions expressed herein are my own, and are not indicative of the opinions or positions of Gallo Family Vineyards.