Star of the North Pasties Recipe

5 3 3
Star of the North Pasties Recipe
Star of the North Pasties Recipe photo by Taste of Home
Publisher Photo

Star of the North Pasties Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

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

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

Nutritional Facts

1 each: 588 calories, 31g fat (9g saturated fat), 32mg cholesterol, 409mg sodium, 57g carbohydrate (5g sugars, 3g fiber), 18g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Star of the North Pasties in Country Woman September/October 1990, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStar of the North Pasties

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
I_Fortuna User ID: 8342880 235359
Reviewed Oct. 21, 2015

"Very close to a Youper pastie!"

MY REVIEW
sugarcrystal User ID: 5836839 39696
Reviewed Dec. 14, 2013

"I grew up in northern Minnesota & these pasties are just like I remember! They are great in cold weather months. I do like to add a bit of dried parsley & thyme, and serve these with ketchup!"

MY REVIEW
cathyat User ID: 957591 45265
Reviewed May. 1, 2008

"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."

Loading Image