Rutabaga and Potato Pasties

by | Oct 25, 2016 | CSA Member Updates, Recipes

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.

CSA Produce

Produce Featured in this Recipe

Yellow Onions

Yellow Onions

A classic cooking onion, yellow onions are also known as storage onions. They have a ...
Red Potatoes

Red Potatoes

The red potatoes in this week's share are tender and sweet. You'll notice they have ...
Bulb Onions

Bulb Onions

The versatile onion is the most universal seasoning used by humans.  The common bulb ...


Potatoes are considered an important staple food and the number one vegetable crop ...
Green Top Onions

Green Top Onions

We all know what wonderful flavor enhancers onions are.  Their versatility is ...


A close relative of the turnip, rutabagas are sweeter, larger, and more tan in ...


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