Pasty

• 8 medium potatoes
• 3 large carrots
• 1 medium rutabaga
• 1 c. fine chopped onion
• 1 1/2 pounds hamburger
• 1 t. pepper
• 2 t. salt

Peel the veggies. Shred the veggies using a hand crank food processor with the thick shred attachment. Mine looks like this:

Put all the shredded vegetables into a large bowl. Now fine chop the onion and put in the bowl. Add the UNCOOKED hamburger, salt, and pepper. Use your hands to mix it very well. You do not want clumps of meat or large chunks of vegetables.

For pan pasty, line 2 pie plates or one 9″ x 13″ size pan with pie crust. Place the pasty filling into the crust. Cover with a top crust, crimp edges, poke holes in the top crust. Bake at 350 degrees for about 1 1/2 hours. Check with a fork for softness. If it’s soft enough then it’s done. If there is any amount of a crunch keep cooking until there is not a firmness!

For individual pasties I would say this recipe would make about 8 – 10 (depending on size). Roll a baseball size piece of crust into an oval that measures about 6″ wide and 10″ long. Drop a heaping cup of filling into the center of the crust. Fold over and crimp the edges forming the individual pie. Place on a cookie sheet and poke with fork holes on top. You should fit 6 pasties on a 12″ x 17″ baking sheet. Bake at 350 degrees for about an hour, or until vegetables are soft.

Use my pie crust recipe if you want it to taste like mine! https://betsysbakingblog.com/2020/03/04/crust/

Also, some people don’t like making pasty with shredded vegetables! They like to dice the vegetables. If you chose to do this it may take the pasty longer to cook. Depends on size of veggie pieces. I don’t ever remember making it this way myself but the ones I have eaten have pieces of potato that are no bigger than 1″ cubes but mostly 1/2″ cubes. And smaller carrots and rutabaga.

GF people: Use a GF crust is all!

We made pasty so these are pictures of the process: