Aunt Judy's Mini Pasties
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
DOUGH:
2 (8 oz.) pkgs. cream
cheese, softened
1 lb. butter, softened
4 Cups flour
FILLING:
1 lb. lean ground beef
1 pkg. dry onion soup mix
1 (10 3/4 oz. can) cream
of mushroom soup
Directions
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
