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Author Notes: I adapted my Grandma Foley's recipe for UP Michigan pasties and turned it into a rustic tart! Unlike most of the recipes you will find for pasties, Grandma Foley always added Allspice to hers. This is the umph that makes them special. Meat, potatoes, and veggies - what could be more satisfying? Enjoy! —lyndahnaz
Serves 4 - 6
- puff pastry sheets, more or less as desired
- 1 pound round steak, cubed
- 2 potatoes, diced
- 1 onion, diced
- 1 turnip or rutabaga, peeled and diced
- 2 tablespoons cold butter, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon allspice
- Preheat oven to 450 degrees
- Lightly spray a tart pan with non-stick spray (or use a non-stick pan), drape the puff pastry dough over the tart pan and gently push it down and into the sides of the pan.
- Combine the meat, veggies, and seasonings in a bowl and toss to coat.
- Pile the meat and veggie mixture into the puff pastry dough in the tart pan and dot with the cold, cubed butter.
- Fold the puff pastry dough up around the filling and brush the top edges with milk.
- Place the tart pan in the oven on a cookie sheet and bake at 450 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for another 45 minutes, or until veggies are tender.
- Remove the tart from the oven and cool for 10 - 15 minutes before serving. Enjoy!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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