Pasties Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1- lb. lean hamburger
8 oz. rutabaga,cut into 1/4 inch pieces (can substitute a potato)
2- medium carrots, cut into 1/4 pieces
1- small yellow onion, finely chopped
2- small russet potatoes, peeled and cut into 1/4 inch pieces
salt & pepper
2 eggs, whisked
You will need pie crust, I use the recipe in this cookbook but any would be ok.
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Directions: |
Directions:Mix together the beef, rutabaga, carrots, onions and potatoes. Sprinkle with salt and pepper. Set aside until ready to form the pies.
Cut the dough into 12 even pieces and form into balls. Flour a work surface and roll out each ball of dough into an 8 inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket, this prevents steam from building up and splitting the dough. Brush the pasties with the egg and place on a baking sheet.
Bake at 350º for about 1 hour and 15 minutes, crust should be golden brown.
Pasties can be baked and then frozen. Reheat 300º until warm about 20 minutes. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: Pasties are a staple in upper Michigan where Phil grew up. Story goes that the miners put these in their pockets and ate them for lunch in the mines.
Dawn buys them from a place in Michigan that will ship them in dry ice.
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