It's hard not to be proud of the pasty recipe we use. Our main recipe was originally handed down to my Grammy from the Old World in Cornwall, England, where the pasty is still king - because it makes the perfect meal. It was balanced nutrition before anyone even knew what that was. In the small fishing villages that dot the Cornish coastline, the pasty was a traditional meal that took the best and freshest of what the land had to offer, and wrapped it into something everyone could enjoy.
I was lucky enough to grow up eating these, and can vividly remember the intoxicating smell wafting out of the kitchen as my Grammy, Hilda Rein, would be hard at work making the best pasty in the world. They led a simple life along the Sturgeon River nestled in the forestland south of Marquette, Michigan. My Grandpapa, 'Big John' Rein would farm potatoes in the summer, and lumberjacked during the winter - often gone for weeks at a time. Grammy was always happily making something. I can hear her humming some long-forgotten tune, while dicing up the potatoes or rolling out her famous crust. A pasty made by Hilda was always a treat, and we all looked forward to the first bite. To this day I am taken back to my childhood each time I am testing a pasty. Vivid memories of gathering around the dinner table, laughing and talking about the events of the day, sharing time - all flood in when I put a pasty into the oven.
Knowing we are carrying on a tradition of bringing families to the table to create their own memories fills us with pride. And knowing there is a Grammy's Pasty at the table is an incredible honor.