Mother's Pasties Recipe
Mother's Pasties Recipe photo by Taste of Home

Mother's Pasties Recipe

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PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 5 servings

Ingredients

  • 3 cups cubed peeled potatoes
  • 1 cup chopped carrots
  • 1 medium onion, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound ground turkey or beef
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  • 1/4 pound ground pork
  • 1 tablespoon butter, melted
  • PASTRY:
  • 4 cups all-purpose flour
  • 1-1/4 teaspoons salt
  • 1 cup shortening
  • 3/4 cup cold water

Nutritional Facts

1 serving (1 each) equals 958 calories, 49 g fat (14 g saturated fat), 43 mg cholesterol, 1,026 mg sodium, 101 g carbohydrate, 6 g fiber, 25 g protein.

Directions

  1. In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside.
  2. For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
  3. Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each.
  4. Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown. Yield: 5 servings.
Originally published as Mother's Pasties in Reminisce January/February 1999, p45

Nutritional Facts

1 serving (1 each) equals 958 calories, 49 g fat (14 g saturated fat), 43 mg cholesterol, 1,026 mg sodium, 101 g carbohydrate, 6 g fiber, 25 g protein.

Reviews for Mother's Pasties

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Nov. 4, 2014

"Coming from the U.P. - Michigan's upper peninsula- I made pasties on a regular basis. They are a staple food,as they pack and travel well and are delicious cold also. You don't cook the veggies first or they turn to mush; traditional ones aren't mushy.Since miners cooked them on their shovels over fires at lunchtime, the crusts were usually not made in the same manner as piecrusts. The dough was a sturdier type made from pouring boiling water over lard and salt and adding flour. This recipe was very good, but won't carry with me on a picnic again."

MY REVIEW
Reviewed Oct. 9, 2014

"Super good! My teenage boys gobbled it up. Probably will double it next time and save some. Extra easy for me is to use Pilsbury pastry dough in the roll, frozen pack of mixed vegetables. I used fresh potatoes. I didn't see where I was supposed to cook these vegies, potatoes and meat first. But I did. Then I put the filling in the pastry and baked for about ten minutes."

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