We have pasties in Michigan, they're like the lunchtime lovechild of a pot pie and a sandwich. There's a dough pocket with chunks of steak, potato, carrot, onion and (if you get the more traditional kind) rutabega. They're baked, and then you can eat them cold, warm them over, smother them in gravy. The meat is very tender, and even the dough takes on a meaty flavour.

Now I know what we're eating this week, heh.