Pasties II recipe

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Ingredients

3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
¼ rutabaga, cubed
1 carrots, diced
salt and pepper to taste
6 tablespoons margarine

Nutrition Info

887.1 calories
carbohydrate: 72 g
cholesterol: 47.6 mg
fat: 55.3 g
fiber: 4.5 g
protein: 25 g
saturatedFat: 14.3 g
servingSize: -
sodium: 762 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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