Gramma Schuler'S Pasties Recipe

Name: Gramma Schuler'S Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gramma Schuler's Pasties; 1/2 pound small diced sirloin; 1/2 pound small diced pork steak; 1 cup russet potato, peeled and small diced; 1 cup rutabega, peeled and small diced; 1 cup onion, finely diced; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon flour; 2 tablespoons butter; salt and pepper, to taste, be generous; Gramma's Pie Crust; 1/3 cup lard; 1 tablespoon butter; 1 cup flour; 1/2 teaspoon salt; 1/8 cup ice cold water

Servings: persons

Gramma Schuler's Pasties
1/2 pound small diced sirloin
1/2 pound small diced pork steak
1 cup russet potato, peeled and small diced
1 cup rutabega, peeled and small diced
1 cup onion, finely diced
2 tablespoons fresh parsley, finely chopped
1 tablespoon flour
2 tablespoons butter
salt and pepper, to taste, be generous
Gramma's Pie Crust
1/3 cup lard
1 tablespoon butter
1 cup flour
1/2 teaspoon salt
1/8 cup ice cold water

1
Preheat oven to 400F.
2
Prepare Gramma's Pie Crust in the quality you desire. Cover and let rest. Note: see crust recipe to see the correct quantity. Depending if you make your pasty in individual pies or in traditional pie form.
3
Mix all the ingredients in mixing bowl.
4
Roll out crust. Fill with meat mixture. Dab mixture with butter. Fold over top crust. Vent.
5
Bake for 30-40 minutes or until golden brown.
6
These ingredients make one nine-inch pie shell. If you are making a traditional pie, double the ingredients. If you are making four individual pies, triple the ingredients.
7
Sift the flour and salt together in a large bowl. Cut the lard and butter into the flour using a fork or cutter until the fat pieces are the size of peas.
8
Add water gradually, gently mixing with your hands until dough hold together. Do not overmix or the crust will be tough. Cover the dough with plastic wrap and chill before using.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Gramma Schuler's Pasties, 1/2 pound small diced sirloin, 1/2 pound small diced pork steak, 1 cup russet potato, peeled and small diced, and more.

Yes, Gramma Schuler'S Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gramma Schuler'S Pasties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions