Pasties II Recipe
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired.
These are very old-fashioned pastry roll ups filled with a savory mix of meat, potatoes, turnips and onions. They 're baked, and served hot from the oven for supper or tucked into a picnic hamper and served at room temperature.
Hearty and savory, these generously filled pastry pies are stuffed with ground beef and pork, rutabagas, potatoes, carrots and onions. These delicious pastry-filled packets are then baked and served warm or at room temperature. This recipe yields 8 pasties.
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
Chef John's simple recipe for Cornish pasties is filled with skirt steak, onion, potatoes, and turnips.
All the ingredients for a root vegetable and ground beef pasty but without the crust are roasted together into a hearty side dish perfect when served with ketchup and coleslaw.
Looking for pastie recipes? Allrecipes has more than 10 trusted pasty recipes complete with ratings, reviews and baking tips.
This recipe makes four generous pasties, enough for a very proper lunch. Prepared, whole wheat pastry dough is cut into squares and heaped with a hearty, cooked filling of onions, carrots, diced potatoes, turnips, mushrooms and Cheddar cheese. The pastries are folded into triangles, sealed and baked until golden brown.
Bake up a dozen tasty meat- and veggie- filled pastries with this wonderful recipe. The pastry has lard which makes it flaky and easy to handle. And the filling is the perfect balance of meat and vegetables. Bake them in pie shells or on cookie sheets. Either way, they 're fantastic.