Iron Range Pasty
A hand-held pastry filled with beef, potato, onion, and rutabaga, carried to Minnesota's Iron Range by Cornish and Finnish mining families.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28
- carbs
- 48
- protein
- 20
- calories
- 520
Instructions
- 1
Cut the cold butter into the flour and salt. Work until pea-sized crumbs form.
- 2
Slowly add cold water and mix until the dough comes together. Divide into 6 portions and chill for 30 minutes.
- 3
Mix the diced beef, potato, rutabaga, onion, salt, and pepper together in a bowl.
- 4
Roll each dough portion into a circle about 9 inches across.
- 5
Pile the filling onto one half of each circle, leaving a border. Top with a bit of butter.
- 6
Fold the dough over the filling. Pinch the edges firmly together to seal tightly.
- 7
Cut a small slit in the top of each pasty so steam can escape.
- 8
Brush the top with beaten egg if you want a shiny crust.
- 9
Bake at 375°F for 55-60 minutes. Cook until the crust turns golden and the filling is tender.
Chef's tips
Chop the filling into small, even pieces so it cooks through completely. Keep the dough cold to get the flakiest crust.
Storage
Refrigerate baked pasties up to 4 days.
Reheating
Reheat in a 350°F oven for 15-20 minutes to keep the crust crisp.
Common mistakes to avoid
- •Chopping vegetables too large, which leaves them hard when the crust is already browned.
- •Adding too much filling, which makes the pasties burst open in the oven.
Serving suggestions
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