Cousin Jack’s Pasty Company

These pasties are really awesome! The girl who works there, her name I think is Michelle… such a great girl!

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The cart seems to have an on-​again, off-​again open relationship between its location between Rennie’s & the Duckstore, and the weather. That being said, I espied the cart today, and grabbed me a tasty traditional pasty for lunch.
Nom.

Makes me wish daily that I still lived in Eugene so I could eat one every day. Plus, I can tell my husbandly, «I TOLD YOU SO,» when I said I thought we should bring some frozen ones back to Portland.

Huge fan. I first experienced Cousin Jack’s in the freezer section at New Frontier Market and have since used a Groupon for a case of pasties (8 packets — 2 to a packet) of varying flavors. I’ve never tried a flavor I didn’t like but there are definitely a few highlights to mention. The Broccoli and Cheddar and the Leek and Onion options are surprisingly «meaty» for their vegetarian fillings. The Aunt Apple’s Fruit is a great option that they tote as «a great breakfast on the go» — I prefer it as a dessert or a tea sidebar personally though. As for the meat options I think the Steak and Ale option is my personal fave and I really enjoy how you can actually taste the Ninkasi Stout they use. And Ninkasi is just one of the many local products they use. They don’t just tout the «local products» name without backing it up, they use some of my personal faves for local meats (Knee Deep) and fish (Fisherman’s Market). It just makes for a better overall product when they use the best ingredients. OK enough with the glowing recommendation — just try them.

Steak and Ale pasty. Man, that is one tasty little meat pie. I picked one up at the Saturday Market and saw them for sale at the Ninkasi Brewery later in the day.
I’m a little sad that it may be quite a while before I have an opportunity to try the other fantastic flavors, and I’m kicking myself for not buying some frozen ones to bring home. Oh, my quivering tastebuds. Seriously, Cousin Jack, if I was still in town, I’d be stuffing my face with double fists full of your pasties.

Delicious product, solid company!
Cousin Jack’s Pasty Company uses high quality local ingredients from Ninkasi Stout in their Steak and Ale Pasty to local chanterelles and lobster Mushrooms in their Wild Mushroom Pasty. The leek and onion is one of my favorites.
I just stopped by their kitchen to pick up a batch of pasties (after enjoying them at New Frontier and the Eugene Farmers Market) and found co-​owner Jim to be totally genuine and kind — he was on lunch break when I got there, eating a pasty of course.
Go stock up your freezer! They’re sold now from Ashland to Portland with distribution growing.

In addition to the locations in the other reviews. They sell these very tasty treats at the Farmer’s Market on Saturday in the Park Block down town (April? to November?). Hot to eat there and frozen to take home and eat at midnight, breakfast, whenever. 20 minutes in the oven produces flaky crust, delicious hot innards. If you have to have it faster, microwave works too. On Saturday you can often see the owners with their very young (3 year old?) daughter who loves what they make, too. Try them. Half the fun is deciding which kinds you like best. Then stock up!

Cousin Jacks is a local treasure. Kim and Dave work tirelessly to make the highest quality product using all locally sourced (and organic when possible) ingredients, made fresh in their Whiteaker neighborhood shop. You can find Cousin Jacks Pasties at Kiva, Market of Choice, New Frontier market, etc., or at your local Farmers Market.

After hearing all the hype, I was excited to find these pasties in the freezer at The Kiva for a bit more than what Dennis quoted. I’m nuts about the concept — I’m rarely hungry in the mornings, but I know that I ought to eat something to bring down my blood sugar. One pasty is just the right size.
I bought two varieties to try. The summer vegetable at 2/​$ 5.60 was a decent value and had a nice variety of flavors. The pesto lamb at 2/​$ 7.80 was a bit of a letdown. While the meat was clearly high quality and yummy, there was no trace of pesto anywhere — just meat and tiny potato cubes.
They nailed the crust alright, but the innards left me wanting more. Where’s the gravy? A bit of goo would go a long way. Alas, as it stands now, I must provide my own; a colleague suggested floating a pasty in a bowl of thick soup.
Maybe I expected too much. I’m willing to shell out for good quality local ingredients, but the lack of Wow Factor means that I’ll take a «wait and see» approach for the time being.

Just found these folks selling Pasties at the Christmas Farmer Market at the fairgrounds. I tried a sample and was hooked.
This morning I has two of their egg & sausage pasties for breakfast and they were great. I took them out of the freezer and heating in the oven for 20 minutes, a great quick breakfast.
They have 7 different kind of pasties.
1. Egg & Sausage (case of 15 $ 33.75, bag of two $ 5.00)
2. Cheeseburger (case of 15 $ 33.75, bag of two $ 5.00)
3. Broccoli & Cheese (case of 15 $ 33.75, bag of two $ 5.00)
4. Fall Harvest Vegetable (case of 15 $ 33.75, bag of two $ 5.00)
5. Pesto Lamb (case of 15 $ 47.25, bag of two $ 7.00)
6. Steak & Ale (case of 15 $ 47.25, bag of two $ 7.00)
7. Smoked Salmon (case of 15 $ 47.25, bag of two $ 7.00)
They are using local vegetables, meats and cheeses from closest possible farms and ranches. These are nice local pasties. To get locally after the holiday market closes they said to call and they could be picked up at their 2^nd street address.
I have heading to the market to get two cases of the cheeseburger pasties, I already have a case of the steak & Ale and the smoked salmon ones. I am going to use them for my tailgater at Autzen for the civil war. Perfect tailgate food, don’t need a fork, great finger food.