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.

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

  • 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.

  • Bake in the preheated oven for 45 minutes, or until top is golden brown.

Nutrition Facts

886.13 calories; 29.21 g protein; 84.68 g carbohydrates; 6.94 g dietary-fiber; 6.52 g sugars; 48.17 g fat; 17.16 g saturated-fat; 84.97 mg cholesterol; 361.31 IU vitamin-a-iu; 15.83 mg niacin-equivalents; 1 mg vitamin-b6; 31.03 mg vitamin-c; 94.96 mcg folate; 58.46 mg calcium; 4.11 mg iron; 85.47 mg magnesium; 1188.87 mg potassium; 605 mg sodium; 1.24 mg thiamin; 433.52 calories-from-fat; 38 percent-of-calories-from-carbs; 48 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat


Reviews (12)

Read All Reviews

Most helpful positive review

HLREBO
01/29/2004
I'm from Upper Michigan where we're famous for our pasties. We use ground beef potatoes carrots onion and rutabega in ours. Serve with ketchup or brown gravy. To reheat if frozen bake at 350 on a cookie sheet for one hour. To reheat if thawed bake at 350 for a 20-30 minutes or microwave on High for 8-10 minutes.
(78)

Most helpful critical review

bikrgirlpink
11/13/2006
I have lived in the Upper Pennisula of Michigan. My grandma was a full swede and we NEVER put carrots into a pasty it changes the flavor. Pork and beef onion potato and rutabagas only. This is a good basic recipe to follow.
(35)
17 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 7
HLREBO
01/29/2004
I'm from Upper Michigan where we're famous for our pasties. We use ground beef potatoes carrots onion and rutabega in ours. Serve with ketchup or brown gravy. To reheat if frozen bake at 350 on a cookie sheet for one hour. To reheat if thawed bake at 350 for a 20-30 minutes or microwave on High for 8-10 minutes.
(78)
bikrgirlpink
11/13/2006
I have lived in the Upper Pennisula of Michigan. My grandma was a full swede and we NEVER put carrots into a pasty it changes the flavor. Pork and beef onion potato and rutabagas only. This is a good basic recipe to follow.
(35)
Anonymous
12/09/2003
This is the closest to real pasties that I've found. I used 85% ground beef instead of the pork and turnips for the rutabagas just because turnips are good with beef. This recipe is a great basic recipe and easily adapted to each persons tastes.
(28)
Paula
01/29/2004
This was a very tasty recipe. I didn't have rutabagas (probably never would either!) so I substituted carrots. Also it would have been dry without some gravy so I made some brown gravy to go over the pasties and served them with a nice green salad.
(20)
tracylynn
01/29/2004
I too substituted leftover roast beef and carrots for the pork and rutabagas. It came out a little dry - I will definitely add more butter on top of the meat and vegetables next time. Pretty tasty.
(13)
Anonymous
10/06/2005
This recipe is excellent but in the future I will omit the potatoes or reduce the quantity. 5 are too many to stuff into this much dough. Instead of the recipe for the crust I used the Oil Pie Crust recipe submitted by Donna which is easy and good. It is cholesterol-free! Hint: Do not line the pan with parchment or waxed paper unless you want to eat some of it.
(10)
ONIOND
02/19/2009
Awesome stuff. I used some venison for the meat and cut down on the potatoes--I still had more filling than dough but these were so good I might just make another batch of pie crust so we can have them again! I made four and DBF ate three so they were definitely a hit with him thanks for a great recipe!
(8)
Anonymous
01/29/2004
I like the flavor of this pastie. I will definitely make this recipe again in the future. Although next time I will cut the amount of potato in half because they were very full (almost exploding) and I didn't use all the potato called for.
(7)
Anonymous
01/10/2005
These are just like my grandpa and mother make. Very good!!!
(6)