Light Michigan Pasties – a delicious recipe with hot water, beef bouillon, potatoes, rutabagas, onion, lean ground beef. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Directions.
2
Dissolve beef bouillon in 1/2 cup hot water.
3
In a skillet brown the ground beef and onion.
4
In a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.
5
Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.
6
Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
7
Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.
8
Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.
406
kcal
Calories
24
g
Fat
22
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup hot water, 2 tablespoons beef bouillon, 2 cups potatoes (cooked and diced), 2 cups rutabagas (cooked and diced), and more.
Yes, Light Michigan Pasties falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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