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Iron Range Pasties

Iron Range Pasties

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  • Makes: 20 servings
  • Hands On 45 mins
  • Total Time 1 hr

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These mini meat- and vegetable-filled turnovers are equally good warm from the oven or at room temperature. The recipe comes from the Chowgirls Killer Catering cookbook.

Ingredients

  • 1/4 cup sunchokes, peeled and finely diced
  • 1/4 cup parsnips, peeled and finely diced
  • 1/3 cup carrots, peeled and finely diced
  • 1/3 cup potatoes, peeled and finely diced
  • 1/2 pound ground beef or pork
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion flakes
  • 1/2 teaspoon anise seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon whole fennel seeds
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 14.1-ounce package rolled, refrigerated, unbaked piecrust or your favorite homemade double-crust pie pastry
  • Half-and-half, cream or lightly beaten egg (optional)

Directions

  1. Preheat oven to 350 degrees . In a large pot, bring a few inches of water to boil. Add sunchokes, parsnips, carrots and potatoes; cook for 3 minutes. Drain and set aside to cool.
  2. In a medium bowl, combine beef, salt, garlic powder, onion flakes, anise seeds, paprika, ground fennel, fennel seeds, black pepper and red pepper flakes. Add vegetables; mix well. Set aside.
  3. Unfold or roll out pastry on a lightly floured surface. Use a 3-inch round cutter to cut about 20 pastry circles; arrange them on an ungreased baking sheet. Place slightly rounded tablespoons of the meat mixture onto half of each round. With your fingertip, brush water along pastry edges, fold pastry over filling and seal with the tines of a fork. If desired, brush each pasty with half-and-half. Bake until lightly browned, 20 to 25 minutes.

Nutrition Facts

(Iron Range Pasties)

Servings Per Recipe 20, iron (mg) 1, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 32, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 186, vit. C (mg) 1, chol. (mg) 39, Thiamin (mg) 0, sat. fat (g) 8, Riboflavin (mg) 0, carb. (g) 15, Niacin (mg) 2, sugar (g) 2, Potassium (mg) 88, pro. (g) 4, calcium (mg) 12, cal. (kcal) 205, vit. A (IU) 735, Fat, total (g) 14

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