Total TimePrep: 30 min. + chilling Bake: 50 min.
Very good. My mom made them this way. I cheat by using pre made crust. But the rest of our family recipe is same. I don’t always have rutabaga in hand. But they are still yummy!
My Mother made these as far back as I can remember. For over 70 years. We lived in the UP of Michigan. I have made these also for 50 years. We use ground beef and rutabaga plus the onion, carrots and potatoes. And of course, lots of ketchup! I sometimes leave out the rutabaga as they are hard to cut up. I never tried it with milk and butter but I am anxious to try it. I usually make it in a pie although I grew up with it made as Pasties and Meatpie.
A Lady in Globe Arizona made these using various ingredients. My mother made a variation using premade pie shells. She used two refrigerated pie shells, rolled them out to fit a 9-10" pie plate. One shell was used as the bottom of the "pasty pie", the filling was the same, except for the turnips, with butter and a little condensed milk on top. The second shell was placed on top and crimped to close the "pie". Make slits in top and cook in a 375 degree oven for 1 hour. Can still be frozen for future use in individual pie segments. My whole family loves this "pie"
Do you cook the meat and veggies before putting into the dough?
My Mother's family came from Cornwall. Gramma Merrifield would make pasties to die for! My Mom also made them, using a similar recipe as above. My kids and I were just talking about pasties not too long ago. I am going to have to make these very soon! On a sidenote....I was intrigued when Verna Hainer said her great-aunt Gladys came from a mining town in Cornwall. Not only as mentioned above, did my maternal grandmother's ancestors hail from there.....but her name was also Gladys.
Basically, this is the recipe I received 50 years ago from my husbands aunt. Her husband worked in a gold mine in Grass Valley, California. She taught me how to make them. She only put steak and potatoes and onion with suet and parsley. Since I don’t eat pork I use butter as suggested in this recipe. I’ve made them for years! I’ve always made them to freeze also. Problem being, is my son and grandson would eat 2 or three apiece!!!! Enjoy!!!
I will have to try this one. My husband's grandfather was from Cornwall and they lived in the Upper Penninsula of Michigan, pasties are a staple there also. I'm curious about the milk part, we've never put milk in the pasty and I'm anxious to try that! Thanks for the recipe.
We did not have our Grandmother’s recipe so it took me a lot of effort to get the short dough right. There is nothing like a pastie hot from the oven and they freeze beautifully.
These are the best. I grew up in Butte MT. where these were a staple. A lot of the miner's took these in their lunch. This is a great recipe. I've never made them with rutabaga but they were great. Kathy G.