Aunt Judy's Mini Pasties

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Member since 2008
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Serves | Prep Time | Cook Time

Why I Love This Recipe

When I was a young girl my

family went on a trip to

Michigan. It was then that

I had my first pasty. And

now I can pass this great

recipe on to you.

Ingredients You'll Need

2 (8 oz.) pkgs. cream
cheese, softened

1 lb. butter, softened

4 Cups flour

1 lb. lean ground beef

1 pkg. dry onion soup mix

1 (10 3/4 oz. can) cream
of mushroom soup


In medium bowl, combine cream cheese, butter and

flour until thorooughlyblended.

Wrap in plastic wrap; refrigerate untilchilled. Heat oven to 400 degrees.

In smallskillet, brown beef.

Stir in onion soup mix andmushroom soup; set aside.

On lightly floured cloth,roll out dough.

With a round cutter, cut into 3-inchcircles (or something closeto this size).

Place 1/2 tsp. filling on half ofeach circle; fold over other half.

Press edge with fork to seal.

Place on ungreased cookie sheet.

Bake about 15 minutes.

Yield: 75 - 100 appetizers

Tip: pasties can be frozen

before or after baking.

You can add other ingredients

such as cubed carrot or

cubed potatoe (I love the

potatoe) and also whole

kernel corn. Keep in mind

you still have to be able

to form the pasty

Questions, Comments & Reviews

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