Perhaps no traditional food is more closely associated with the Iron Range than pasties (pronounced “past tees”). You’ll take home a freshly made pasty to bake and the skills to make more on your own!
Brought here by Cornish miners, these hearty and healthy lunch pies are created from chopped fresh veggies (carrots, potatoes, onions, rutabagas), and meat (beef and pork) sealed and baked in delectable pastry shells. Ely’s mining families appreciated how well they transported and held their heat in a lunch bucket – you’ll enjoy their great taste! In this class, you will learn how to prepare the filling, and how to roll and crimp the dough.
Mary Louise Icenhour is an Ely native and retired teacher who loves to share her passion for traditional skills and teaches our very popular Potica, Pine Needle Basketry, and Strudel classes!