Pasties I

Name: Pasties I
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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; ¼ cup butter; salt and pepper to taste; 2 cloves garlic, crushed

Rating: 4.53 stars

19 Ratings
14 Reviews
2 Photos

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.

By Sandy H.

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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
¼ cup butter
salt and pepper to taste
2 cloves garlic, crushed (Optional)

Directions

Step 1

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

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Step 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.
Step 3

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

Nutrition Facts

Per Serving:

886 calories; protein 29.2g 58% DV; carbohydrates 84.7g 27% DV; fat 48.2g 74% DV; cholesterol 85mg 28% DV; sodium 605mg 24% DV. Full Nutrition

Reviews (14)

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. Read More

Helpful

(82)

Most helpful critical review

Janelle M.

01/13/2019

to make pasties I was taught to use ground beef (80/20) and add a small can of cream of mushroom or chicken to the beef. It keeps the inside moist and flavorful. Read More

19 Ratings

5 star values: 11
4 star values: 7
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

HLREBO

01/29/2004

Helpful

(82)

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. Read More

Helpful

(37)

LOTTAKIDS4

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. Read More

Helpful

(29)

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. Read More

Helpful

(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. Read More

Helpful

(13)

MAGGIEKATS

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. Read More

Helpful

(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! Read More

Helpful

(8)

Nadia

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. Read More

Helpful

(7)

TORTOISE1

01/10/2005

These are just like my grandpa and mother make. Very good!!! Read More

Helpful

(6)

Janelle M.

01/13/2019

to make pasties I was taught to use ground beef (80/20) and add a small can of cream of mushroom or chicken to the beef. It keeps the inside moist and flavorful. Read More

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Nutritional Information

Pasties I

Servings Per Recipe: 4
Calories: 886.1

% Daily Value *

protein: 58 %

carbohydrates: 27 %

exchange other carbs:

dietary fiber: 28 %

sugars:

fat: 74 %

saturated fat: 86 %

cholesterol: 28 %

vitamin a iu: 7 %

niacin equivalents: 122 %

vitamin b6: 63 %

vitamin c: 52 %

folate: 24 %

calcium: 6 %

iron: 23 %

magnesium: 31 %

potassium: 33 %

sodium: 24 %

thiamin: 124 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pasties I

1 of 14

All Reviews

HLREBO

01/29/2004

Helpful

(82)

bikrgirlpink

11/13/2006

Helpful

(37)

LOTTAKIDS4

12/09/2003

Helpful

(29)

Paula

01/29/2004

Helpful

(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.

Helpful

(13)

MAGGIEKATS

10/06/2005

Helpful

(10)

ONIOND

02/19/2009

Helpful

(8)

Nadia

01/29/2004

Helpful

(7)

TORTOISE1

01/10/2005

These are just like my grandpa and mother make. Very good!!!

Helpful

(6)

Janelle M.

01/13/2019

to make pasties I was taught to use ground beef (80/20) and add a small can of cream of mushroom or chicken to the beef. It keeps the inside moist and flavorful.

1 of 2 Pasties I

ONIOND

2 of 2 Pasties I

katiearena

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Pasties I

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Pasties I

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Pasties I

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Pasties I