Ingredients1 h servings 886 cals
- 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.
Per Serving: 886 calories; 48.2 g fat; 84.7 g carbohydrates; 29.2 g protein; 85 mg cholesterol; 605 mg sodium. Full nutrition
ReviewsRead all reviews 12
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 ...
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 i...
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 ...
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 ...
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 t...
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...
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 h...
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 explodi...