Perhaps no traditional food is more closely associated with the Iron Range than pasties (pronounced “past-tees”). 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 and 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. You’ll take home a freshly-made pasty to bake and the skills to make more on your own!
About the Instructor: Mary Louise Icenhour is an Ely native and retired teacher who loves to share her passion for traditional skills. She also teaches our Pine Needle Basketry, Apple Strudel, Walnut Potica and Canning classes.
Sunday, May 28, 10:00 am – 1:00 pm
(This class is also offered on: Friday, June 30 and Saturday, July 15)
with Mary Louise Icenhour
Tuition: $40, Materials: $5
EFS Members: Use code MEMBER on checkout for your discount.
- May 28, 2017
10:00 am - 1:00 pm