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Pasties with a unique flair

*Ingredients makes 12


Dough: - 2 cups shortening (butter) - 2 cups boiling water - 5-1/2 to 6 cups all-purpose flour - 2 teaspoons salt

Filling: - 1 medium sweet potato, peeled - 1 head kohlrabi, peeled - 3/4 pound ground beef - 1/4 pound ground pork - 1/4 pound ground veal - 2 medium onions, chopped into 1/4-inch pieces - 3 teaspoons salt - 2 teaspoons pepper - 2 teaspoons garlic powder - 2 tablespoons garam masala - 1 tablespoon curry powder - 1/4 cup butter - Half-and-half cream or a lightly beaten large egg, optional


  1. In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1.5 hours.

  2. Cut potatoes and kohlrabi into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef, pork, and veal (raw); break into small crumbles. In a large bowl, combine potatoes, kohlrabi, onions, meat mixture and seasonings.

  3. Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 6-8” circle. Mound ~4oz filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.

  4. Place on ungreased baking sheets. Cut 3 slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 325F until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

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