Pasties (2024)

Ingredients

Dough:

• 3 ½ cups all-purpose flour, sifted

• 1 ½ teaspoons salt

  See Also

  Pasties on the Range: Eating our way along Minnesota's pasty trail

• 1 cup shortening

• 1 cup cold water

Filling:

• 1 pound boneless round or chuck steak, cut into 1-inch cubes

• 2 medium potatoes, peeled and cubed

• 1 medium onion, chopped

• 1 medium carrot, diced (Optional)

• ½ cup cubed rutabaga

• salt and pepper to taste

• 6 tablespoons margarine

1. Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.

2. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

3. Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.

4. Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.

5. Bake in the preheated oven for 1 hour.

Nutrition Facts (per serving)