Pasties I

11 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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.” - by SandyH

Ingredients

1 recipe pastry for a 9 inch double crust pie
5 baking potatoes, peeled and sliced
1 onion, chopped
1 cup diced rutabaga
1 pound finely chopped pork
1/4 cup butter
salt and pepper to taste
2 cloves garlic, crushed (optional)

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Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven for 45 minutes, or until top is golden brown.

Nutrition

Amount Per Serving (4 total)

Calories
886 cal
44%

Fat
48.2 g
74%

Carbs
84.7 g
27%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

HLREBO

Jan. 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..." See more 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

Nov. 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 go..." See moreod basic recipe to follow."

LOTTAKIDS4

Dec. 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 ..." See morerecipe and easily adapted to each persons tastes."

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