Recipe by Nana in the woods
I got this recipe from a neighbor when I lived in Duluth, MN. Pasties are a big thing up there. It is quite good and fairly easy.
Top Review by HokiesMom
I had to make one slight change and that was I used a refrigerated french loaf bread dough (our area does not carry frozen bread dough) so I adjusted a bit on some of the extra time to have the dough rise. I feel like this recipe is just missing some crucial flavor. As written it is pretty bland and I feel that the addition of possibly minced garlic, cheese, tomatoes, might help. Maybe it is just a regional taste but we need a bit more bite in the depth of flavor. I also did a light egg wash on the dough to get it to brown well while baking. Made for the Under Cover Photo Event in the Cooking Photos Forum.
- 1 loaf white frozen bread dough (thawed)
- 1 lb ground beef
- 1 potato (peeled and chopped)
- 1 carrot (peeled and chopped)
- 1 medium onion, chopped
- 1⁄2 cup celery (optional)
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Let dough rise until doubled in size.
- Combine remaining ingredients in large skillet. Cook 20 minutes. Cool to lukewarm.
- Divide dough into 6 pieces; roll out and stretch each piece on a floured surface to an 8" circle.
- Top each circle with about 2/3 cup of the filling. Mositen edges; fold in half and seal well.
- With scissors, snip a short gash on top of each circle to allow steam to escape.
- Place pasties on a greased cookie sheet. Cover and let rise in a warm place for 30 to 40 minutes.
- Bake at 325 degrees fahrenheit for 15 to 20 minutes.