Homemade Pasty Recipe Mmmmm, good!
By Jim
This is the pasty recipe I got from my Mom, one of my favorites growing up in the Upper Peninsula of Michigan. And it still is a favorite!
The amounts for ingredients can be adjusted to taste. If you like more ground beef or potatoes, add some. If you prefer less rutabaga or turnip, use less.
Pasty Recipe
2 lbs ground beef (uncooked)
3-4 good size potatoes
½ large onion
4-5 celery stalks
½ rutabaga (optional, but I suggest at least trying it.)
½ turnip (optional)
12-15 baby carrots
Salt and pepper to taste
Makes 8-10 pasties
Chop potatoes into small squares. About the size of a French fry, cubed.
Chop rutabaga, carrots, and turnip into smaller squares. Chop onion into small pieces.
Combine everything in a large mixing bowl. (By hand is easiest.)
Roll out pie crust to approx. 9” diameter circles, one for each pasty.
Store-bought pie crust works fine too, and is much easier. My mom’s pie crust is the best I’ve had, but I don’t make it anymore, since a major ingredient is lard. And I’ve found the name-brand refrigerated pie crusts from the grocery store are a good substitute.
For each crust, put in about 1 cup of the mixture of veggies and ground beef, onto one half of the crust.
As you scoop it into a cup, it’s easy to see that you get a good variety of all ingredients.
Fold over the crust. Pinch together the edges.
Place small slits in the top of the crust.
Bake at 375 for one hour.
They are ready to eat! Enjoy. I like ketchup with them (and this is about the ONLY thing I like with ketchup. Brown gravy is good too. But, they are a complete meal in themselves, so the ketchup or gravy isn’t even needed to enjoy your pasty!
They can also be frozen if they won’t be eaten in the next couple days.
For frozen pasties, they can be heated in an oven at 350 for about 40-45 minutes. After about 20 minutes, I cut them in half, to help the middle of the pasties thaw and heat thoroughly.
As a variation, my sister adds a can of Cream of Celery soup to the beef and veggie mixture to help moisten it.
And if you want a pasty recipe that uses cubed beef, I recommend you visit
Real Restaurant Recipes
If you try a pasty from our recipe, let us know what you think!
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