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Pasties II

SUBMITTED BY: Cheryl Sibole  PHOTO BY: somethingdifferentagain?! 

"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."
Pasties II Recipe
RECIPE RATING:
This recipe has been rated 59 times with an average star rating of 4.6
Read Reviews (51)
PREP TIME  1 Hr
COOK TIME  1 Hr
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 1/2 cups all-purpose flour, sifted
  • 1 1/2 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
  • 1/4 rutabaga, cubed
  • 1 carrots, diced (optional)
  • salt and pepper to taste
  • 6 tablespoons margarine

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on feb. 25, 2006 by Michelle 
Pasties actually originate in Cornwall, England. This recipe is pretty close to the pasties my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on oct. 26, 2007 by Karisma 
This is a great recipe. I made it exactly as is. For those who thought it was bland the beauty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on may 4, 2007 by Heidi 
My dad hails from Escanaba Michigan and this is exactly how my Mom and I make them, down to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on oct. 5, 2006 by SHILLABILA 
Very good and looks beautiful. I sprinkled the meat mixture with powdered gravy mix, added 2T... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on mar. 20, 2003 by CATHG 
My family went to the UP this summer for the first time. It was fabulous and so were the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jan. 2, 2006 by GRAMMA GORGEOUS 
For an easy and lower calorie version I use lean ground beef, diced onion, sliced carrots and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jul. 29, 2008 by somethingdifferentagain?! 
Extremely similar to my family's pasty recipe. They are from the "UP" and have passed their... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jul. 3, 2006 by TOLAN41 
I have had these for years, my Dad was from Northern Minnesota. We don't put the carrots in. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on dec. 8, 2003 by KAJEN 
A wonderful hearty meal. Our favorite! And the entire house smells wonderful while they bake.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jul. 29, 2007 by SUESUE8 
Cornish pasties is our family dish - going down 5 generations. We also add fresh parsley to... MORE

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Nutritional Information
Pasties II

Servings Per Recipe: 6

Amount Per Serving

Calories: 889

  • Total Fat: 55.2g
  • Cholesterol: 48mg
  • Sodium: 760mg
  • Total Carbs: 72.4g
  •     Dietary Fiber: 4.7g
  • Protein: 25g

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