Newsletter

Just enter your email to get all the latest offers

Error: Contact form not found.

Making Thyme Kitchen | Beef and Pork Pasty with Rutabaga
5425
product-template-default,single,single-product,postid-5425,theme-stockholm,qode-social-login-1.0,qode-restaurant-1.0,woocommerce,woocommerce-page,woocommerce-no-js,ajax_fade,page_not_loaded,,select-theme-ver-4.2,menu-animation-underline,fs-menu-animation-underline,header_top_hide_on_mobile,qode-elegant-product-list,wpb-js-composer js-comp-ver-8.0.1,vc_responsive

Beef and Pork Pasty with Rutabaga

$9.00

Our pasties are made from a traditional recipe that comes from Houghton, Michigan. Our homemade crust is filled with beef, pork, potatoes, rutabaga, onion, fresh parsley, butter and a little salt and pepper. Fully cooked these are best re-heated in the oven, but the microwave will do in a pinch. Serve with ketchup or if you must – a good gravy.

 

Category:

Sirloin, pork steak, russett potatoes, onion, rutubaga, parsley, unsalted butter, crisco, flour, kosher salt, black pepper.

Keep refrigerated or frozen.

 

From refrigerator: Bake in a pre-heated 350˚ oven for 15 – 30 minutes, or until hot.

 

From frozen: Un-wrap and place on a baking sheet. Bake in a pre-heated 325˚ oven for 40 – 45 minutes until nternal temperature of meat is 165˚.