Minnesota Pasties Recipes

Steps:

• In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

Steps:

• 1. Crust: Melt butter and crisco in microwave. Stir in rest of ingredients. Do Not over mix. Let cool. Filling: In a very large bowl, add ground beef and pork together, squishing together with a clean hand to combine. Roughly break apart into smaller pieces (dime or nickle size) but not tiny. Add in veggies and mix ingredients well. Roll dough into 10 inch circles (for large ones). Add 1 cup filling on one side of circle. (this is for Jumbo, a smaller size is easier to work with using 1/2 cup filling and roughly 5 in round pieces of dough). Wet(with water) edges around side with filling. Add 1/2 tsp butter on top of filling. Fold dough over the side with the filling. Press and seal edges tightly. Trim edges and make a 1 in slit on top of pasty. Brush top with milk. Repeat until all ingredients are gone. (may need an extra batch of dough) Bake for 1 hr at 400° F. Let cool slightly before serving, or let cool completely before storing. Serve with your own brown or mushroom gravy mix or a brown gravy dry mix prepared according to instructions.
• 2. Note: If you have a tool to make pocket pies, it may be easier to fill and press the dough. These ARE foodsaver friendly. To do this without losing its shape, freeze cooled pie in freezer first on a pan or plate. Once hardened, you can place them in the food bags. I do a few single ones, and some with two in them so I do not have to keep unthawing these. To reheat. Remove from foodsaver bag while frozen and place in container, or plate and let thaw in fridge or counter top. Reheat in microwave if you wish, but it is best to reheat at 400° for 20 minutes or so until heated through.