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minnesota pasties

(2 ratings)
BKavorkian avatar
Recipe by
Barbara Kavorkian
@BKavorkian
Two Harbors, MN

When I was growing up, I worked in a bakery in my hometown that made these wonderful pocket meat pies. You can also make this veggie style by taking out the meat portion and adding broccoli, cauliflower and a cream cheese blend instead. This recipe makes Jumbo size pasties (one will feed two people). I make them smaller and freeze them individually and just pull them out as I need it, let it thaw and reheat in the oven for 20 min or so.

(2 ratings)
yield 6 - 12
prep time 20 Min
cook time 1 Hr

Ingredients For minnesota pasties

  • CRUST
  • 1 stick
    butter, cubed
  • 1/2 c
    shortening (crisco)
  • 1 c
    boiling water
  • 1 tsp
    salt
  • 3 1/2-4 c
    flour
  • FILLING
  • 1 1/2 lb
    meat mixture (70% ground beef, 30% ground pork)
  • 4 c
    diced onions (about 2 large)
  • 1 c
    medium carrots, diced (about 2 )
  • 3/4 can
    rutabega, diced and peeled (about 1/4 of a small to small medium rutabega)
  • 4 c
    diced potatoes (about 4-5)
  • 2 tsp
    salt
  • 1 tsp
    pepper
  • sprinkle of garlic salt

How To Make minnesota pasties

  • 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.
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