Mini Pasties
We made these Upper Peninsula-style turnovers smaller in size for a more approchable main entrée or as part of an appetizer or snack spread. The filling is made with classic, comforting veggies (potato, rutabaga, onion) and hearty sirloin steak; the crust is buttery, crispy and glossy. Bring everyone together to roll and fill the pasties, then enjoy them with a side of ketchup during game day get-togethers, movie nights or happy hours.
Recipe adapted from: Mashed
Recipe adapted from: Mashed
Recipe - RIDGEDALE (+Wines & Spirits)
Mini Pasties
Prep Time80 Minutes
Servings6
Cook Time40 Minutes
Ingredients
4 1/2 cups all-purpose flour
1 cup cold shortening, diced
10 tablespoons cold unsalted butter, diced
1 1/4 teaspoons salt
2/3 cup cold water
1 egg
2 tablespoons cold water
FOR THE FILLING: 2 medium russet potatoes, peeled and diced
1 medium rutabaga, peeled and diced
1 medium yellow onion, diced
1 1/2 pounds beef sirloin, trimmed and diced
2 tablespoons freshly chopped parsley
1/4 cup all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
Ketchup, for serving
Directions
- In a food processor, combine all-purpose flour, shortening, butter and salt. Pulse until crumbly. Slowly pour in â…” cup cold water while pulsing. Transfer the dough to the counter and knead for 5 minutes to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- In a large bowl, stir together the potatoes, rutabaga, onions, steak, parsley, ¼ cup flour and salt and black pepper.
- Heat oven to 375 F. In a small bowl, whisk together egg and 2 tablespoons cold water.
- Cut the dough into golf-ball-size pieces and cover with a damp cloth. On a lightly floured surface, roll each piece into a ¼-inch thick disc.
- Place ¼ cup filling in the center of each disc, brush the edges with the egg wash, fold the dough over the filling and trim and flute the edges to seal tightly. Cut a small vent in the tops and brush the pasties with the egg wash.
- Bake on parchment-lined sheet pans for 35 to 40 minutes until golden. Serve warm with ketchup.
80 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Gold Medal All-Purpose Flour, 5 Pound
2/$5 Deal
$2.50 was $5.49$0.50/lb
Crisco All-Vegetable Shortening, 48 Ounce
$9.99$0.21/oz
Hope Creamery Unsalted Butter, 16 Ounce
$10.99$0.69/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
Deal
$4.99 was $5.99$0.42 each
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Bulk Russet Potatoes, 0.75 Pound
$1.19 avg/ea$1.59/lb
Rutabagas, 1.75 Pound
$4.36 avg/ea$2.49/lb
Yellow Onions, 0.5 Pound
$1.15 avg/ea$2.29/lb
Premium Choice Beef Boneless Top Sirloin Steak, 1.5 Pound
$22.49 avg/ea$14.99/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Gold Medal All-Purpose Flour, 5 Pound
2/$5 Deal
$2.50 was $5.49$0.50/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Heinz Ketchup, 64 Ounce
$8.99$0.14/oz
Directions
- In a food processor, combine all-purpose flour, shortening, butter and salt. Pulse until crumbly. Slowly pour in â…” cup cold water while pulsing. Transfer the dough to the counter and knead for 5 minutes to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- In a large bowl, stir together the potatoes, rutabaga, onions, steak, parsley, ¼ cup flour and salt and black pepper.
- Heat oven to 375 F. In a small bowl, whisk together egg and 2 tablespoons cold water.
- Cut the dough into golf-ball-size pieces and cover with a damp cloth. On a lightly floured surface, roll each piece into a ¼-inch thick disc.
- Place ¼ cup filling in the center of each disc, brush the edges with the egg wash, fold the dough over the filling and trim and flute the edges to seal tightly. Cut a small vent in the tops and brush the pasties with the egg wash.
- Bake on parchment-lined sheet pans for 35 to 40 minutes until golden. Serve warm with ketchup.