What is a Pasty (pass-tee)?  There is a great deal
of debate among pasty makers.  Some feel that
a pasty can only be made with short crust
pastry, while other will advocate rough puff
as the ideal.  Some will claim that the
ingredients must be mixed up inside the pastry,
while others will swear that the fillings should be
laid out in a particular order before the pasty is sealed. 
The issue that invited the most controversy involves the "crimp", the way seam that holds the whole pasty together. Should the pasty be sealed across the top or at the side?  History suggests that the crimp should be formed at the side, because the pasty has always been eaten by hand, and the side crimp is the most convenient way of holding onto your lunch while you take a big bite.  The meat should be chopped, the vegetables should be sliced, and the ingredients must be raw when they are wrapped in the pastry.

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Nylund's Pasty is located at the bottom of the hill in downtown Crystal Falls in the Upper Peninsula of Michigan (which is less than 10 miles north of the border of Wisconsin).

How to cook a frozen Nylund Pasty:

• In conventional oven, preheat oven to 350 degrees.

• Place frozen pasties on shallow baking pan.

• Bake in center of oven for one hour.

• Carefully remove baking pan as product will be hot.  Serve.