Pasties II

Pasties II

115
RaiderMom 0

"A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color."

Ingredients

2 h {{adjustedServings}} servings 887 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 887 kcal
  • 44%
  • Fat:
  • 55.3 g
  • 85%
  • Carbs:
  • 72g
  • 23%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  3. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
  4. Bake in preheated oven for 1 hour.
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Reviews

115
  1. 136 Ratings

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Pasties actually originate in Cornwall, England. This recipe is pretty close to the pasties my mom and Grandma used to make. It was a mortal sin to use carrots though. They always used Swede (Ru...

This is a great recipe. I made it exactly as is. For those who thought it was bland the beauty of pasties - they can be adjusted to your tastes by adding other meats, spices, and herbs. Many peo...

My dad hails from Escanaba Michigan and this is exactly how my Mom and I make them, down to the butter on top for extra moisture! Also, thanks for the tip on rubbing the tops with milk we've nev...