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.
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.

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.