Pasties I Recipe
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Pasties I

By: SandyH 
"Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (10)

What to Drink?
Wine Syrah
Beer Beer
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 5 baking potatoes, peeled and sliced
  • 1 onion, chopped
  • 1 cup diced rutabaga
  • 1 pound finely chopped pork
  • 1/4 cup butter
  • salt and pepper to taste
  • 2 cloves garlic, crushed (optional)

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roll dough into 4 thin circles. Arrange potatoes, onion, rutabaga and pork over 1/2 of each dough circle. Dot with butter and season with salt and pepper to taste. Add crushed garlic if desired. Fold dough over the filling and pinch and roll along edges. Poke a few holes in the top with a fork and place on a lined cookie sheet.
  3. Bake in the preheated oven for 45 minutes, or until top is golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 886 | Total Fat: 48.2g | Cholesterol: 85mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 29, 2004 by HLREBO   view full review
I'm from Upper Michigan where we're famous for our pasties. We use ground beef, potatoes,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 13, 2006 by bikrgirlpink   view full review
I have lived in the Upper Pennisula of Michigan. My grandma was a full swede and we NEVER put...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 9, 2003 by LOTTAKIDS4   view full review
This is the closest to real pasties that I've found. I used 85% ground beef instead of the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 29, 2004 by Paula   view full review
This was a very tasty recipe. I didn't have rutabagas (probably never would, either!), so I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 29, 2004 by tracylynn   view full review
I too substituted leftover roast beef and carrots for the pork and rutabagas. It came out a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 19, 2009 by ONIOND   view full review
Awesome stuff. I used some venison for the meat and cut down on the potatoes--I still had more...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 6, 2005 by MAGGIEKATS   view full review
This recipe is excellent, but in the future I will omit the potatoes or reduce the quantity. 5...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 29, 2004 by Nadia   view full review
I like the flavor of this pastie. I will definitely make this recipe again in the future. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 10, 2005 by TORTOISE1   view full review
These are just like my grandpa and mother make. Very good!!!
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 29, 2004 by CGERVAIS   view full review
I will try this again, I filled the crust too full and had a hard time sealing them. I also...

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