These shortcut Quick-and-Easy Pastries are perfect when time is scarce and leftovers plentiful.

Source: Midwest Living
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Michigan Pasties

Ingredients

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Directions

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  • Prepare Pastry for a Single-Crust Pie. Divide dough into four portions. On a lightly floured surface, use your hands to slightly flatten a portion of the dough. Roll dough from center to edge into a 6-inch circle. Repeat with remaining dough portions.

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  • For filling, in a small bowl, combine meat, vegetable, onion, and steak sauce.

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Instructions Checklist
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  • Spoon about 1/3 cup of the filling onto half of each pastry circle. Lightly moisten edge with a little milk. Fold other half of pastry over filling. Seal edges by crimping with a fork. Cut slits in pastry to allow steam to escape. Brush with a little additional milk. Place on an ungreased large baking sheet.

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  • Bake in a 375 degree F oven for 20 to 25 minutes or until pastry is golden brown. Cool slightly on wire racks. Serve warm with ketchup. Makes 4 servings.

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To save time, use half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust instead of the homemade pastry. Let stand according to package directions. Unroll and cut into 4 pieces. Roll each into a 6-inch circle.

Nutrition Facts (Michigan Pasties)

525 calories; 29 g total fat; 12 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 56 mg cholesterol; 879 mg sodium. 400 mg potassium; 50 g carbohydrates; 2 g fiber; 9 g sugar; 14 g protein; 2 g trans fatty acid; 632 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Pastry for a Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

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