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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Original pasties are generally made with a dough similar to pie dough. My waist line requires a lighter version so I use a low fat or fat free bread dough. One version is also available on my recipe site. Ingredients:
1/2 cup hot water |
2 tablespoons beef bouillon |
2 cups potatoes (cooked and diced) |
2 cups rutabagas (cooked and diced) |
1 small onion (finely diced) |
1 lb lean ground beef (93% lean) |
1 teaspoon black pepper |
1 1/2 teaspoons salt |
Directions:
1. Directions.
2. Dissolve beef bouillon in 1/2 cup hot water.
3. In a skillet brown the ground beef and onion.
4. In a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.
5. Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.
6. Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
7. Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.
8. Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.
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