Rutabaga and Potato Pasties

Another recipe found on the web-site, this dish goes together quickly and freezes well for a quick lunch. Leftover chopped roast beef could be substituted for the pork.

Prep time: 15 minutes
Cook time: 45 minutes
Ready in: 1 hour
Servings: 4

1 recipe pastry for a 9 inch double crust pie, or use pre-made refrigerated pie crust (such as Pillsbury)
3-5 potatoes, (depending on size), peeled and sliced
1 onion, chopped
1 cup diced rutabaga
1 pound finely chopped cooked/roasted pork
1/4 cup butter
salt and pepper to taste
2 cloves garlic, crushed (optional)

1. Preheat oven to 400 degrees F.
2. Roll dough into 4 thin circles. Arrange potatoes, onion, rutabaga and pork over 1/2 of each dough circle. Dot with butter and season with salt and pepper to taste. Add crushed garlic if desired.
3. Fold dough over the filling and pinch and roll along edges. Poke a few holes in the top with a fork and place on a lined cookie sheet.
4. Bake in the preheated oven for 45 minutes, or until top is golden brown.

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