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Star of the North Pasties

 Star of the North Pasties
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
4 ServingsPrep: 30 min. Bake: 1 hour


  • 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 turkey or beef or diced beef top sirloin steak, browned
    With Johnsonville Italian Sausage.

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  • 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.

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Star of the North Pasties (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.