Star of the North Pasties

Name: Star of the North Pasties
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 4 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

I_Fortuna

Oct 21, 2015

Very close to a Youper pastie!
sugarcrystal

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!
cathyat

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.