These Meat Pies Are Magical!

These meat pies can be served as snacks along with cold beverage. Your friends will definitely love the way the flavors blend together in one recipe. This can be the perfect food for picnics or potlucks. They will surely be devoured by all guests! I love meat pies because they are one of those foods that are handy and convenient most especially if you are the type of person who is a get-up-and-go person.

In my busy life today, these meat pies are my go-to meal recipe. I just make a batch for today and just reheat them the next morning. I can even eat them while driving.




2 c Gold Medal flour

2/3 c Crisco

1/2 tsp Morton salt

1/2 c cold water


1 lb Tyson coarse ground beef or chopped steak

1/2 c onion, chopped

1 1/2 c rutabaga

1 1/2 c diced potatoes

1 1/4 tsp kosher salt

1/2 tsp McCormick pepper

1/2 Tbsp parsley, optional

Land O Lakes butter to dot with



Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.

Meat Filling:

Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.

Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.

Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!



Quick Tip: If you don’t have time to make your own pie crust, boxed pie crust found in the baking isle works fine, Betty Crocker or Krusteaz.



Hi! Is the meat and all the vegetables raw when you stuff your meat pies? It all cooks while baking? This makes 4 pies? It looks delicious. I’ve never cooked rutabaga before… would this work with just potatoes? What type of flavor does rutabaga add? Thank you!

Rutabega is a sweet orange turnip. Don’t get one that’s hard as a rock. I would suggest cooking everything. Boil the potatoes and turnip. Fry meat and onions. Then mash all together. You can use carrots as well. I suggest lots of garlic as well in the meat.

Gary – from looking at the temp & time suggested to bake, sounds to me like the mixture would be raw – just like the way my Mother made them back I the day. Just a suggestion. For the record, I will try these – sound delicious!

This is better known as Pasties, my family prefers with just potato’s and made in a pie tin just roll out the crust, put in tin, add meat, salt and pepper, meat and top of potatoes. add fine
chopped onion, celery if wanted, then sliced potato;s, top with crust bake 45-60 minutes @ 350, until fork inserted to test potatoes are done. Ketchup, or beef gravy is served with it. You can buy these anywhere in Michigan, in the UP there are pasty shops every where.

All the vegetables will be put in raw and cook to tender in the pie. I use half a turnip and the rutabage along with the potatoes. It is so good and here in Michigan we love them. Hope this helps.

These sound like pasties. Same question as Marie – are the meat and vegetables raw or cooked? Also, can these be made ahead and frozen? If so, should they be defrosted then reheated or reheated from frozen? Thanks!!

They’re exactly like pasties, veggies and meat are raw. Don’t worry comes out perfect. I defrost them in microwave then reheat, (before the microwave), I’d wrap them in foil to reheat in the oven. Serve them with gravy or catsup! Yummy!

These are really are pasties, they were very popular in Butte Montana during the mining years and are still very popular. I still make them but will try this recips as there are more ingredients than in the ones I make. Thanks

I have made similar ones. Cook the meat and veggies. Althought I wouldn’t cook the veggies all the way because they will cook in the oven. If cooked too long in the prep stage, they may get mushy while baking. Hope this helps

Interesting recipe but I would cook everything first …let it cool somewhat and then make the meat patties and then bake….

They are all raw, that’s what keeps them moist and juicy. The key is just making sure your veggies are diced roughly the same size. They cook very nicely and uniform at 350 for about 45 minutes. I make them all the time in the winter.

I took my own spin on this recipe and added shredded cheddar cheese precooked the filling, placed it in the pastry and deepfried them, oh sooooo good. just saying

Sounds wonderful, thanks for sharing this recipe…I will definitely make these soon. Always, out of respect to the cook, I will make them exactly as the recipe calls then next time change it up a little if I feel the need 🙂

True pasties have lard instead of Crisco in the crust, no parsley and cut the amount of rutabaga and potatoes to 1 cup of each and add 1 cup diced carrots. I have a recipe from my aunt who spent all of her adult life in the U.P. of Michigan. It was such a treat to go visit. She made pasties every time and they were so much better than the pasty shops. Of course, lard isn’t good for you but everything in moderation….

The photo looks like tots, but i see there is a cup of filling in each crust! So that filling will make 12 cups?? And that crust will be enough dough to make 12 crusts? Doesnt look like it would make that many!,!

I have made something similar and our family loves it! I’ll try your recipe next. I find that using my Birds Hill Enterprises Pocket Pie Machine I can really speed things up.

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