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Star of the North Pasties Recipe

Star of the North Pasties Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 1 hour YIELD:4 servings

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

  • 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.

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.

Reviews for Star of the North Pasties

Sort By :
MY REVIEW
Reviewed Oct. 21, 2015

"Very close to a Youper pastie!"

MY REVIEW
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
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."

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Wine Pairings

Full-Bodied Red Wine

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