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February 10, 2009 at 7:15 AM

Mining my Eatership — for pasty recommendations

Tom Mitchell, late of Butte, Montana, now at home here, misses the comfort food of his childhood: pasties. “Pasty was often eaten for lunch in the mines,” he wrote in an email. This would explain the fact that one can still find pasty shops in his home state today, he said, pointing out the presence of Joe’s Pasty Shop as a classic example of the genre. Then he described what he was jonesing for: “Pasty is meat, potatoes and onions wrapped completely in a pie crust. Sometimes they put peas and carrots in them. These may be topped with ketchup, butter, gravy or left plain. Is there anywhere in Seattle where you can get a good pasty?”

Yessiree-bob. I mean Tom. I’d send you right over to Kell’s Irish Pub in Pike Place Market, where pasties are made on the premises and you’ll find a cold beer to chase it down. In addition to seafood and vegetarian versions, they’ve got a wide variety of meatier options including pasties stuffed with corned beef (served with mustard sauce), sausage (with a bordelaise sauce), chicken and mushrooms (with tarragon cream) and even a steak-and-kidney-pie pasty enveloped in a savory pastry I’m certain you’ll appreciate.

So, anybody else want to weigh in? Where else might Tom find a great pasty?

And for a more hands-on approach to the subject, take a gander at this:

Comments | More in Restaurants

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