by Kathy Hamman Miller
Pasties
Cut 2 pounds of sirloin steak into 1/2 inch squares.
Cut all of the following into 1/2 inch pieces
3 carrots
2 small rutabaga
4 potato’s
1/2 sweet onion
For crust:
Pie crust of your choice or
3 cups flour
1 cup shortening
Enough water for pastry consistency.
Mix as for pie crust. Roll into circles. Place meat and veggies on shell.
Fold over moisten and seal.
Bake in a 350 degrees for 45 minutes or until golden brown. Delicious served with chili sauce. For dessert, fill some with pie filling!
Enjoy!
Thank you. One of the great pleasures of the UP. Maybe I should try making them here. I’m a Troll (I live beneath the bridge), and my Barkeater friends that were originally from The Soo don’t let me forget it. If we ever get through the social isolation, it would be fun to wow them with a pastie dinner.
My great-grandfather worked in the mines in the UP, where pasties were a mainstay for their lunch buckets back in the day. I remember my grandmother making these with great love and telling us after we were eating them that rutabaga were in them as she smiled. We were surprised that we liked it.