[Gamekeeper]

Could try the lower temps. Certainly wouldnt hurt. But it wasn't dried out, and crust was actually the good part. I was thinking it was going to take me back to the keweenaw but it was pretty bland. Not dry, just bland.

A bland pasty has too little rutabeggy
If you liked the crust, but were tired of eating it at the halfway point, it’s pretty close to normal.
It’s a working man’s dish.
Salt, pepper, catchup, gravy, or other seasonings, are where a pasty gets a little adjustment to personal taste.
I like the crust, so we make our pasties a little smaller. It gives you plenty to eat, and a good amount of crust. I’ve noticed some of the vendors pride themselves on making 2 pound pasties. That’s really too much filling for me. We split those.

To answer your original question of course, it doesn’t sound like you hurt them. It sounds like the seasoning wasn’t to your taste.

 

[sureshot006]

Me thinks the innards would remain cold while the crust burns. At least on my unit. If fries call for 8-10 minutes, mine are done in 6-7 even at a lower temp. All the frozen pasties I’ve done were in the oven for 35-40 minutes and not thawed prior

I think that's why the suggestion was to heat through first then air fryer for the crust.

 

[LGB]

Talked to some UP friends at church Sunday and they said not buy Muldoon's pasties theirs weren't good. I think it depends on the cook working that day.

Well there are those that don't like the original recipe Pastie and Muldoon's uses the original mining Pastie recipe. I'm one of them until I put gravy on them. I don't eat mine till I get home. They do add a small tub of gravy for those that don't like them dry and bland. Our gravy really perks them up and makes them very good.

 

[sureshot006]

A bland pasty has too little rutabeggy
If you liked the crust, but were tired of eating it at the halfway point, it’s pretty close to normal.
It’s a working man’s dish.
Salt, pepper, catchup, gravy, or other seasonings, are where a pasty gets a little adjustment to personal taste.
I like the crust, so we make our pasties a little smaller. It gives you plenty to eat, and a good amount of crust. I’ve noticed some of the vendors pride themselves on making 2 pound pasties. That’s really too much filling for me. We split those.

To answer your original question of course, it doesn’t sound like you hurt them. It sounds like the seasoning wasn’t to your taste.

That was pretty much it. Bland. The meat seemed a little sparse, too.

I forgot I had the gravy in the freezer.

 

[Gamekeeper]

FWIW, Mr. Foisies is just right for me, and I find Lehto's too dense. The place on the east side of St Ignace is meh to me.
There's a popular place in Escanaba that I won't even name. Their filling looks like gas station burrito paste.

 

[Shoeman]

Even in the UP pasties are hit-n-miss. Guess we were spoiled by our native aunts in Calumet. Lard man, lard!

 

[propbuster]

We make our own. When we do, we make 30-40. We eat a couple fresh and freeze the rest. We eat those over the next year and the taste as good as fresh.

 

[snortwheeze]

We were given some pasties and promptly wrapped, bagged and froze them. Frozen solid for about a month.

Let them thaw in the fridge overnight and warmed in the oven at 350 for about 45 minutes until they were 150-160F in the center.

It was just okay. Wife said the 2nd half of hers was not worth the calories to consume.

I am just not sure if they were not that great right out of the restaurant oven, or if it was because they were frozen. Not freezer burned or anything. Crust was probably the best part.

What has been your experience with fresh vs frozen pasties? Do they degrade that much in just a month? Or did I reheat them wrong?

I've never found one even up there that was impressive. Even the "best" like all the signs said.

 

[pgpn123]

g r a v y
lol
If a cut up cardboard box gets mixed in ya won't know

 

[Gamekeeper]

A venison pasty stuffed with asparagus is very fine eating.
The lard in the crust adds enough fat to the venison, and nicely complements the asparagus.

 

[sureshot006]

I cant remember using any condiments or gravy or even salt/pepper at Toni's. They were just good.

I know it's not like putting ketchup on a steak but that's how it feels when I expected it to be good.

 

[Pikestabber93]

Lawry's pasties are the best I have had in the UP and I have tried quite a few, they don't have gravy just ketchup. Also they ship frozen pasties and here are their reheating instructions, temp seems high to me but they should know better than me.

Baking Info - Lawry's Pasty Shop

Baking Info When your pasties arrive, immediately transfer them to your freezer for storage. To bake your Lawry’s Pasty, please follow these simple instructions: Preheat your oven to 375° F. Place frozen pasty on a baking sheet. Place the baking … read more Baking Info→

lawryspasties.com

 

[Gamekeeper]

Some places a pasty IS just a big lump.
I've never had any that were too peppery, but close a couple times.

 

[BucksandDucks]

I usually get pasties when I'm in the UP because thats what you do. Usually they are decent but nothing extraordinary. That being said there is a tiny little shop in Escanaba where I had a breakfast pasty. Hash browns, scrambled eggs and chunky sausage gravy inside.... OMG was that good.

 

[cotote wacker]

When I had propterty in the UP my neighbor lady made pasty's she was one of best cooks I have ever met better than my Grandmothers or wife. She was a cook for the County jail when they made meals everyday, those guy were very lucky the food they got. She would make several hundred pasty's for the American Legion for deer season to be sold. My wife helped her for 15 years learning to make them. There is no recipe written down they are made just by knowing a art form of great food making. I'am sorry to say when she is gone some of the greatest foods will be lost for ever.
They also sold dinner rolls alway told her "she had the best buns" she would get a red face and was embarrassed. Never had such good dinner rolls add some honey form the hives could make a meal just out of them. I could eat them in the morning with gravy and sausage, lunch as a sandwich and with dinner a great bear roast with potatoes, carrots and beans.

 

[LaurieBuster]

We were given some pasties and promptly wrapped, bagged and froze them. Frozen solid for about a month.

Let them thaw in the fridge overnight and warmed in the oven at 350 for about 45 minutes until they were 150-160F in the center.

It was just okay. Wife said the 2nd half of hers was not worth the calories to consume.

I am just not sure if they were not that great right out of the restaurant oven, or if it was because they were frozen. Not freezer burned or anything. Crust was probably the best part.

What has been your experience with fresh vs frozen pasties? Do they degrade that much in just a month? Or did I reheat them wrong?

I had a grocery store one once it was eh...
Ive frozen some from pasty shops in the UP and I havent had a bad one at defrost.

I have one in the freezer from Autrain Grocery. That one is good did the same thing last year.

 

[DirtySteve]

I used to make venison pasties once a year. We always froze them before baked. Never froze them after cooked. I would put them on a sheet and freeze them until the dough was solid then wrap then for long term storage. Brush them with butter frozen then put directly in the oven.

Makes me wonder if thawing before cooking may have been the issue?

 

[stickman1978]

740K views · 9.1K reactions | Cornish Pasties 😍 | Food with george

Cornish Pasties 😍.

www.facebook.com

 

[piscatorial warrior]

I make my own. Usually 8 at a time. They freeze and reheat well. Gravy on the wife's, butter and salt & pepper on mine. I use Rutabaga when I can find it, Parsnips or Turnips when I can't . Carrot and potato as well. Funny this should come up, as I'm planning on making some Saturday.

 

[Skinner 2]

We freeze and eat later no issues. Start with a good pastie and they remain good pasties.