Nutrients per serving

  • Calories  354
  • Protein  11 g
  • Carbohydrates  28 g
  • Fat  22 g
  • Cholesterol  40 mg
  • Sodium  332 mg
  • Potassium  214 mg
  • Phosphorus  72 mg
  • Calcium  12 mg
  • Fiber  0.7 g

Ground Sirloin Pasties

DaVita renal dietitian, Shelli from Michigan, shares her kidney-friendly recipe for Ground Sirloin Pasties. Delicious pasties were introduced in the U.S. by Cornish miners, who immigrated to the Michigan Upper Peninsula in the 1800s. Shelli's Ground Sirloin Pasties, also known as Upper Peninsula Pastie is a piecrust filled with hearty ingredients sirloin, vegetables and seasonings.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Shelli from Michigan.

Portions: 8     Serving size: 1 pastie


    • 3/4 pound ground sirloin, cooked
    • 1/4 cup raw carrot, diced
    • 1/4 cup frozen corn
    • 1/4 cup frozen green peas
    • 1/4 cup onion, chopped
    • 1 tablespoon reduced-sodium Worcestershire sauce
    • 1 teaspoon black pepper
    • 1 teaspoon dried thyme
    • one 15-ounce package (2 crusts) rolled, refrigerated, unbaked pie crust
    • 1 egg white or 2 tablespoons milk to moisten crust
    • 8 teaspoons low-sodium ketchup, optional


    1. Preheat oven to 375° F.
    2. Brown ground sirloin in a large skillet over medium heat. Drain and set aside.
    3. Place carrot in a microwave dish. Add 1 tablespoon water; cover and cook on high for 2 minutes. Add frozen corn, and peas; microwave for 2 minutes. Drain.
    4. To make filling, combine meat, vegetables, onion, Worcestershire sauce, black pepper and thyme in a bowl.
    5. Let pie crust stand at room temperature according to package directions.  On a lightly floured surface, unroll piecrusts. Cut each piecrust into four pieces.
    6. Spoon 1/4 cup of the filling onto half of each piece of piecrust. Lightly moisten piecrust edges with a small amount of milk or egg white.
    7. Fold other half of piecrust over filling. Seal edges by crimping with tines of fork. Cut slits in the top of the pastries. Brush top withegg white or milk.  Place on a large, ungreased baking sheet.
    8. Bake for 15 to 20 minutes or until crust is golden brown. Cool slightly on wire racks. Serve with 2 teaspoons of low-sodium ketchup, if desired.

Renal and renal diabetic food choices

    • 1-1/2 meat
    • 1-1/2 starch
    • 1/2 vegetable, low potassium
    • 2-1/2 fat

Carbohydrate choices


Helpful hints

    • Wrap and freeze extra pasties for a quick meal later. Reheat in the oven or microwave.
    • For variety substitute ground turkey or chicken for beef.

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What's everyone saying?

3 Comments | Average User Rating:

Ground Sirloin Pasties

anitarush2014 says:


hi im going to do this recipe it looks great i well let you no how i did.

Oct. 24, 2014, 10:26 AM - Inappropriate review?

Ground Sirloin Pasties

Mary Ann says:


I made the white gravy for casseroles from on here and mixed with this.

Apr. 30, 2011, 3:45 PM - Inappropriate review?

Ground Sirloin Pasties



My husband and I love this recipe - tasty and filling. We make a double batch and freeze half of it. I've subbed different veggies in and it still turns out fine. Makes a great take along for lunches or for a snack.

Jul. 06, 2009, 11:50 AM - Inappropriate review?

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