Like a calzone, but that much better, a pasty is Michigan's signature food - meat and veggies wrapped in a pocket of crust. The name pasty is a means of association with a pasty from England, which is pretty similar. Back in the day, miners counted on sturdy-crusted pasties, but now crusts are generally more tender and moist. And as long as gravy or ketchup is on hand, this pot pie without the pot is the default recipe from grandma or lunch on-the-go.
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