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Star of the North Pasties

As a twist on a traditional English meat pie, these pasties will delight your family. They are so quick to assemble and disappear just as fast.—Bonnie Gelle, Grand Rapids, Minnesota
  • Total Time
    Prep: 30 min. Bake: 1 hour
  • Makes
    4 servings


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup shortening or lard
  • 1/2 cup 2% 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


  • Mix together first 3 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 4 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 1 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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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.

  • bgillis
    May 1, 2008

    No comment left