It is not that kind this one is edible!! No long A in name

Just going to chime in here --Love this thread. I make the pasties much the same as most mentioned here. I use the pie crusts from the dairy dept too! However, I boil the potatoes a bit first before dicing and adding them to the meat (ground chuck) and I also add onions, a little pepper and some frozen mixed vegetables. This makes a hearty dinner when my children bring their families for dinner on Sunday. As for the lack of moistness, I love my pasties with a little brown gravy, but some of the kids like Ketchup on them. One even does a mixture of ketchup and gravy on them (Yuk) but whatever floats their boat. They always leave with full stomachs and take as many leftovers home as I will allow! LOL

I've always eaten then with ketchup. Just break the top crust open and put ketchup inside (or just cut open and flip the top crust and some of meat/potatoes and put the ketchup on both halfs). I've seen the brown gravy served with them in restaurants but haven't tasted it. But then I love them with ketchup. My first college roommate brought some from home and her family ate them adding butter inside the cooked pasty. Tasted good but I thought the calorie count was much higher than I needed. Ketchup preferred. MMMMM!

I love reading about pasties....My mother was born In Ewen, and my grandparents were Finnish. I grew up with pasties as a staple in my household. My grandfather took them in his lunch when he worked in the lumber mill. And yes ketchup needed to be close by!!! So fun to think about...

Yep, I think probably the best place to get pasties would be in Butte. I love just down the road in Bozeman, MT

Sounds good