Reviewed: Mar. 19, 2013

I've made these a bunch of times, the only regular changes the addition of carrot for a bit of color, butter for margarine, and an egg wash to make the crust pretty. Just like with steaks, if I've got a really good cut of meat, the simple seasoning here is fine. It's just when I've got an ordinary bit of meat that I need to up the seasoning.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

metaldog

Cooking Level: Intermediate

Living In: Misawa, Aomori, Japan

Reviewed: Jan. 20, 2013

Very good. Tastes like home! Easy too. Made a bunch to freeze for a quick meal on a busy night. Leftover filling. Will use more filling per pastie next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kennyj5000

Reviewed: Jan. 16, 2013

Ya, it's good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

odonnev

Reviewed: Nov. 11, 2012

I haven't had pasties since I was a kid. Found a rutabaga and thought I would give it a try. The crust is nice and flakey. Just delicious!!! I didn't change anything. Made the recipe just as it was- (I did double it so I can freeze some and have them for work.) Coming from Michigan, this is something I just haven't found anywhere else in the country. I feel like I just ate a memory! Ummm...Delish!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sherillynn

Cooking Level: Intermediate

Home Town: Bad Axe, Michigan, USA

Reviewed: Nov. 3, 2012

I just took them out of the oven and the juices all leaked out making the bottoms soggy. When I went to flip them over to try and cook the bottoms I found that they were stuck to the wax paper and all fell apart. Next time I will spray pam on the paper which the directions didn't say to do. I would love some advise on what else I maybe did wrong.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MichelleFab80

Reviewed: Oct. 22, 2012

I really wanted to love this recipe. I made them almost like written with the exception of adding garlic and also a spoonful of beef gravy to each pastie before sealing. I am unsure given the ingredients; why they were so bland? Maybe the addition of mushrooms or other herbs would help? I think it's a good basic recipe that can be built upon. I will probably play around with this one to make it a bit more tasty. The crust was very nice and flaky and I thought easy to work with.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHIELA1953

Reviewed: Sep. 19, 2012

This is how my UP family also makes Pasties, but I made a slight change to mine that I personally prefer. I "flash fry" my steak pieces first in a pan with about 1 TB of oil and a teaspoon or so of crushed garlic. Then I add it to my rutabaga/potato/onion mixture and bake. :) yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lovingcooking

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Pulaski, Wisconsin, USA

Reviewed: Aug. 29, 2012

Made it with pre-made pie crust, and had to figure out what a rutabega looked like, but it was pretty tasty. I followed another reviewer's comment and added some brown gravy mix to the meat mixture. The carrots were also a nice touch.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelly Hamilton

Reviewed: Jun. 7, 2012

Excellent and so filling! They reheated beautifully, and are really good with ketchup!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Saraquael

Reviewed: May 21, 2012

I made these Pasties yesterday; using butter instead of margerine; they turned out just like my dad taught my mother how to make. He was from the U.P. (Trap Rock); mom was from Panama. I made them for my son/siblings; they all said they were delicious! As kids we use to sit around the table on a Saturday morning and make Pasties with mom. Dad was in heaven...he was a Finn and he was happy mom would make them for him "us". Thank you so much for sharing this recipe, nice to carry on the tradition of my Finnish hereitage! :)

Was this review helpful? [ YES ]
1 user found this review helpful