Turnip Hash Pasties Recipe
Turnip Hash Pasties Recipe photo by Taste of Home

Turnip Hash Pasties Recipe

Publisher Photo
This is a great winter recipe. Not only does it include nutritious vegetables, but meat as well. It's a mild flavored old-fashioned pasty with lots of filling to make it a hearty meal.
TOTAL TIME: Prep: 45 min. + chilling Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 40 min.
MAKES: 4 servings

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons water
  • FILLING:
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1-1/2 cups shredded peeled potatoes
  • 1-1/2 cups shredded peeled turnips
  • 1 medium onion, diced
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 827 calories, 49 g fat (16 g saturated fat), 71 mg cholesterol, 1,203 mg sodium, 66 g carbohydrate, 4 g fiber, 28 g protein.

Directions

  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
  2. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in the potatoes, turnips, onion, butter, salt and pepper.
  3. Divide dough into four equal portions. On a lightly floured surface, roll one portion into a 9-in. circle. Mound 1-1/2 cups of filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
  4. Place on a greased baking sheet. Repeat with remaining dough and filling. Cut slits in tops of pasties. Bake at 375° for 40-45 minutes or until golden brown. Yield: 4 servings.
Originally published as Turnip Hash Pasties in Reminisce February/March 2007, p 48

Nutritional Facts

1 serving (1 each) equals 827 calories, 49 g fat (16 g saturated fat), 71 mg cholesterol, 1,203 mg sodium, 66 g carbohydrate, 4 g fiber, 28 g protein.

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Reviewed Nov. 21, 2011

"This is really good. I put a slice of provalone cheese inside and bake. I also serve with a brown gravy. Good on a cold winter night"

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