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Pasties

4

200 min

Pasties

Pasties Photo 1

Category

Pie Recipes

Time

200 min

Serving

6 persons

Calories

887

Rating

4.00★ (191)

Cuisine

Author: Victoria Buriak
Pasties are traditional meat pies hailing from the Upper Peninsula of Michigan! These are made with rutabaga so they're the real deal. Rub pasties with a little milk before baking if you want them to have a golden color.

Ingredients

  • ½ cups all-purpose flour, sifted: 3 piece
  • ½ teaspoons salt: 1 piece
  • shortening: 1 cup
  • water: 1 cup (cold)
  • boneless round or chuck steak: 1 pound (cut into 1-inch cubes)
  • medium potatoes: 2 piece (cubed)
  • medium onion: 1 piece (chopped)
  • medium carrot: 1 piece (diced, optional)
  • rutabaga: 0.5 cup (cubed)
  • salt and pepper: (to taste)
  • margarine: 6 Tbsp

Metric Conversion

Stages of cooking

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  1. Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
    Pasties Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
    Pasties Photo 3
  3. Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.
    Pasties Photo 4
  4. Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.
    Pasties Photo 5
  5. Bake in the preheated oven for 1 hour.
    Pasties Photo 6

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