Turnip Hash Pasties

Name: Turnip Hash Pasties
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 2 cups all-purpose flour; 3/4 teaspoon salt; 2/3 cup shortening; 6 to 7 tablespoons water; FILLING:; 1 pound ground beef; 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

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.

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons water
FILLING:
1 pound ground beef
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

Directions

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.
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.
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.
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.

Nutrition Facts

1 each: 827 calories, 49g fat (16g saturated fat), 71mg cholesterol, 1203mg sodium, 66g carbohydrate (6g sugars, 4g fiber), 28g protein.

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Originally published as Turnip Hash Pasties in Reminisce February/March 2007

Reviews

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vahill

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