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Pasties I

Pasties I

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
SandyH

SandyH

Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 886 kcal
  • 44%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 84.7g
  • 27%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roll dough into 4 thin circles. Arrange potatoes, onion, rutabaga and pork over 1/2 of each dough circle. Dot with butter and season with salt and pepper to taste. Add crushed garlic if desired. Fold dough over the filling and pinch and roll along edges. Poke a few holes in the top with a fork and place on a lined cookie sheet.
  3. Bake in the preheated oven for 45 minutes, or until top is golden brown.
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Reviews

HLREBO
72

HLREBO

1/29/2004

I'm from Upper Michigan where we're famous for our pasties. We use ground beef, potatoes, carrots, onion and rutabega in ours. Serve with ketchup or brown gravy. To reheat if frozen, bake at 350 on a cookie sheet for one hour. To reheat if thawed, bake at 350 for a 20-30 minutes, or microwave on High for 8-10 minutes.

bikrgirlpink
32

bikrgirlpink

11/13/2006

I have lived in the Upper Pennisula of Michigan. My grandma was a full swede and we NEVER put carrots into a pasty it changes the flavor. Pork and beef, onion, potato, and rutabagas only. This is a good basic recipe to follow.

LOTTAKIDS4
27

LOTTAKIDS4

12/9/2003

This is the closest to real pasties that I've found. I used 85% ground beef instead of the pork and turnips for the rutabagas, just because turnips are good with beef. This recipe is a great basic recipe and easily adapted to each persons tastes.

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