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Momosita's Kicked-Up-A-Notch Pasties

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“I LOVE Charmie777's recipe for Chilean Empanadas #131090, they are fabulous! Her wonderful recipe inspired the base for this pasty recipe. We love pasties up here in Wisconsin, and this is such a tasty take on the perfect pocket-sized meal. Pasties were widely popular in Northern Michigan (Da Yooper country) because of the miners. They're hearty, the perfect size to take to work and don't make a mess.”
1hr 25mins
16 Pasties

Ingredients Nutrition


  1. Preheat oven to 375º.
  2. Place rutabaga and potatoes in a heavy skillet with 1 1/2 cups of water.
  3. Add salt and pepper to taste, a dash or two of good quality curry and a pinch of brown sugar.
  4. Bring to a boil and then simmer for 10-15 minutes or until fork-tender.
  5. Remove veggies to a plate and rinse pan.
  6. Add beef, bell pepper and garlic to pan and cook over medium heat until beef is no longer pink.
  7. Add potatoes and rutabagas back to pan.
  8. Add raisins, olives, vinegar, spices and water, mixing well.
  9. Add flour and stir occasionally until thickened (a few minutes).
  10. Season with salt and pepper.
  11. Turn off heat and mix in cilantro.
  12. Roll out one biscuit on a lightly floured surface to 1/8" thick (should be size of a medium plate).
  13. Place 1/4 cup of filling on dough.
  14. Fold over and press edges to seal.
  15. Using fork, crimp edges.
  16. Place on a large, ungreased baking sheet.
  17. Bake until golden brown, about 12 minutes.

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