Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

A delicious meat pie, the directions do not include the ingredients for the "pie crust" or the gravy. Feel free to use your favorite pie crust and gravy recipe. Originally, pasties were made for miners. Their wives (or mothers) used lard to make the crusts. Once the pasties were cooked, they were wrapped tightly until lunch time and easily eaten - perhaps like a warm sandwich. Now, we eat pasties smothered in gravy, using a knife & fork. I've submitted this recipe using diced chicken. Pasties can be made with diced or ground meat, with chicken, beef, fish or vegetarian - the choice is yours. Be creative! If you ever have a chance to visit Michigan, Up North, I highly recommend stopping in one of the many pasty shops to try the real thing! In the meantime, I hope you enjoy this recipe.

Ingredients Nutrition

  • 3 lbs potatoes, diced
  • 1 cup carrot, diced
  • 2 cups onions, diced
  • 2 cups rutabagas, diced
  • 2 lbs chicken, diced
  • seasoning
  • 48 ounces pie crusts, dough balls
  • gravy (optional)


  1. Preheat over to 350 degrees.
  2. Thaw pie crust dough and warm to room temperature.
  3. Mix vegetables, meat and seasoning in a large bowl.
  4. Roll each pie crust into a 10 inch oval.
  5. Put 10 oz pasty filling on each dough sheet.
  6. Pull over the top and crimp the edges.
  7. Bake for 1 hour at 350 degrees.
  8. Serve with or without your favorite gravy.
Most Helpful

This was wonderful and great to have in the freezer for a quick meal. I made as written only I didn't use the rutabaga because I didn't have one. Definately a keeper and one that I will use again. Thank you for posting. Made for Zaar Chef Alphabet Soup Jan-June 2013 tag game.

mama smurf January 26, 2013

A to-die-for pasty recipe! Love it! I used Shortcrust Pastry and they worked very well together. Going straight into my Best of 2010 cookbook. Thanks, QB! Made for my PAC co-host!

mersaydees January 18, 2010

Well, I took a little liberty with this recipe in that, while only making half of it, I substituted diced yam for the rutabaga & served the finished pasties, not with gravy, but with a choice of some homemade applesauce or my own cranberry sauce! VERY, VERY TASTY PASTY & a definite recipe keeper! Thanks for sharing it, QB! [Tagged, made & reviewed not only for Zaar Chef Alphabet Soup tag, but also because I've enjoyed working with you as a PAC host]

Sydney Mike April 21, 2009