Cornish Pasties (pronounced “PAST-ease”) are hand pies with savory fillings, and come in several delicious flavors (see below), offered frozen with baking instructions. Pasty sales occur twice per year, and the next pasty pick-up will take place on November 18, 2023, from 10 a.m. to 1 p.m. as a drive-by curbside operation in the spacious outdoor area between A&W Restaurant and the Millennium Cinema at 111 Millennium Drive, Platteville. (This new pick-up place has replaced the Museum as the location.) Bulk discounts encourage you to stock your freezer! This fundraiser benefits The Mining & Rollo Jamison Museums.
Celebrate the birth of Wisconsin and its Badger State identity with the food that our earliest miners ate: Cornish pasty! Pasties and have been a staple of the diet of Cornwall – where many of the world’s greatest miners originated – for more than 700 years. Pasties were enjoyed by Wisconsin’s pre-Civil War lead miners, and are still considered a delicious treat. Enjoy the authentic and award-winning taste of Cornish pasties from the Walker House in Mineral Point. These 7-ounce pasties are offered frozen, to be baked at home for a piping hot meal and accompanied by your favorite condiment. We recommend chili sauce.
Apple: Apples, Butter, Sugar, Brown Sugar, Water, Four, Lard Crust (Wheat Flour, Lard, Water, Salt)
Beef: Potatoes, Beef, Onions, Rutabaga, Beef Suet, Salt, Pepper, Lard Crust (Wheat Flour, Lard, Water, Salt)
Chicken: Chicken, Potatoes, Carrots, Onions, Rutabaga, Celery, Chicken Base, Curry, Pepper, Lard Crust (Wheat Flour, Lard, Water, Salt)
Chicken Pot Pie: Chicken Stock, Chicken (seasoned with brown sugar, smoked paprika, garlic powder, chipotle powder, onion powder, chili powder, salt, pepper), Shallots, Celery, Potatoes, Carrots, Peas, Butter, Wheat Flour, Thyme, Rosemary, Salt, Pepper, Lard Crust (Wheat Flour, Lard, Water, Salt)
Pork: Potatoes, Pork, Pork Sausage, Onions, Celery, Salt, Cinnamon, Cloves, Lard Crust (Wheat Flour, Lard, Water, Salt)
Vegetable: Potatoes, Eggs, Carrots, Green Beans, Onions, Pepperjack Cheese, Rutabaga, Celery, Honey Mustard, Garlic, Pepper, Salt, Butter Crust (Wheat Flour, Butter, Water, Salt)
Gluten-Free Beef: Potatoes, Beef, Onions, Rutabaga, Beef Suet, Salt, Pepper, Gluten-Free Lard Crust (Gluten-Free Flour-Brown Rice Flour, Rice Flour, Sweet Rice Flour, Sorghum Flour, Cornstarch, Potato Starch, Xanthan Gum), Lard, Water, Salt
This is one of our most important fundraisers of the year, so make sure to support the museum, stock up the freezer, and delight in this historic dish! Thanks to popular support, the pasty fundraiser will be a regular twice-per-year tradition (January-March and October-November)!