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Gravel & Dine

Ely Pasties

Pasties are a nostalgic meal, a meat pie with rutabaga, potatoes, and onion. Perfect for a cold fall or winter night!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 pie
Course: m
Ingredients Method

Ingredients
  

  • 2 pie crusts
  • 1 large red potato cubed
  • 1 large yellow onion chopped
  • 1 medium rutabaga cubed
  • 1 pound pasty meat 1/2 pound ground pork, 1/2 pound ground beef
  • salt and pepper

Method
 

  1. Combine the chopped or cubed onion, potato, and rutabaga with the pasty meat in a large bowl. Season with salt and pepper.
  2. Lay one pie crust into a pie pan, pressing the bottom and sides down gently. Use a knife to remove excess crust from the edges.
  3. Fill the pie pan with the meat mixture, evenly, not mounded.
  4. Carefully lay the top pie crust on top. Use a knife again to remove excess crust.
  5. Use your fingers to pinch the crusts together. Cut 4-5 slits in the top crust.
  6. Bake at 350 for 1 hour.
  7. Check the crusts half way through, you may want to add a thing strip of tinfoil to the outer crust to prevent burning.