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
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.