I thought this was the most complete recipe. I have lived in Michigan my whole live and don't ever recall a Pasty having sliced potatoes and shredded carrots so I didn't think mine should either. I doubled the amount of rutabaga, used 5 carrots diced instead of the 2 shredded, and about 5-1/2 cups of diced potatoes. My slapchop made that part easy. I put them on the pan as instructed. Evidently I didn't have every one sealed completely, because the juices came out, burned on the pan, and set off the smoke detectors. I pulled the two trays out at 30 minutes, then I wrapped each one in aluminum foil, placed them on a new tray and cooked at 350 for the last 12 minutes. YUM! They weren't dry at all. Basing this meal on a family of 3, they sure were filling. I ended up with 9 pasties so I will have 6 to freeze. I would recommend this recipe, but make sure the pasties are SEALED completely. The grease will burn to the pan and smoke out your house.

Reviewed On: Jan. 23, 2010

This quickly became a family favorite. Everyones favorite part was the topping and it was a big contest to see who got plenty of topping with thier serving so now I make an extra tray of just topping so there is plenty to go around!

Reviewed On: Jan. 6, 2010

This works great too when you just need a quick fix meal for 1. My now 10 yr old loves it because for the past 2 years now he can make his own "grilled" cheese.

Reviewed On: Apr. 4, 2009