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Recipe tags: Bake, Beef, Freezer

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Meats and seafood

Upper Peninsula Pasties

Recipe submitted by DaVita dietitian Shelli from Michigan.

Portions: 8

Serving size: 1 pastie

Ingredients

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

Preparation

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, black pepper and thyme in a bowl.
5. Let piecrust stand at room temperature according to package directions.  On a lightly floured surface, unroll piecrust. Cut each piecrust into four pieces.
6. Spoon 1/3 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 with milk or egg white.  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 a teaspoon of low sodium ketchup, if desired.

Nutrients per serving

• Calories: 328
• Protein: 17 g
• Carbohydrate: 20 g
• Fat: 19 g
• Cholesterol: 46 mg
• Sodium: 255 mg
• Potassium: 288 mg
• Phosphorus: 131 mg 
• Calcium: 24 mg
• Fiber: 1.4 g

Renal and Renal Diabetic Food Choices

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

Carbohydrate Choices

• 1

Helpful hints

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Julie N. says:

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.

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

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