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Star of the North Pasties Recipe

Star of the North Pasties Recipe photo by Taste of Home

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As a twist on a traditional English pastry, these pasties will delight your family. They are so quick to assemble and disappear just as quick.—Bonnie Gelle, Grand Rapids, Minnesota

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Star of the North Pasties Recipe

Prep: 30 min. Bake: 1 hour

Yield: 4 Servings

30 60 90

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening or lard
1/2 cup milk
1/2 cup cubed uncooked potatoes
1/2 cup cubed uncooked rutabagas
1/2 cup cubed uncooked carrots
1/4 cup chopped onion
1/2 pound ground beef or diced beef top sirloin steak, browned
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With Johnsonville Italian Sausage.
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Directions

Mix together first three ingredients; cut in shortening to form particles the size of large peas. Gradually add milk and mix just enough to make mixture stick together. Lightly shape dough into four balls; let stand for 5 minutes.
Meanwhile, combine vegetables and meat. On a lightly floured surface, roll each ball into a circle. Place one-fourth of the vegetable/meat mixture on one side of each circle; brush edge of crust with water and fold half the dough over filling. Press edges together to seal. Place on an ungreased baking sheet and prick tops with a fork. Bake at 350° for 1 hour. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 588 calories, 31 g fat (9 g saturated fat), 32 mg cholesterol, 409 mg sodium, 57 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Star of the North Pasties in Country Woman September/October 1990, p38

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Star of the North Pasties

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(1-1) of 1 reviews

Reviewed on May. 01, 2008 by cathyat

I grew up in Northern Michigan. This is close to pasties, but too much dough. A true pastie is more filling, less dough. But at least it uses lard...there is no substitute for that.