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About
Details
Microwave or regular oven. 0 grams trans fat. See nutrition facts for saturated fat info. US inspected and passed by Department of Agriculture. Cook & serve. A beef pasty (pronounced pass-tee) is a complete meal of beef, potatoes, onions, rutabaga and seasoning wrapped in a golden, flaky crust. It can be eaten as a finger food, snack, or entree. Serving Suggestion: Delicious when served plain. Also great with beef gravy, ketchup or sour cream. Pasties originated in Cornwall, England. Cornish miners brought the pasty tradition with them when they migrated to the iron and copper mining country of Michigan's Great Upper Peninsula. The pasty was a treaty meal for the miners, and stayed warm for several hours when wrapped in a towel. Made in Michigan.
Ingredients
Potato, Beef, Rutabaga, Onion, Beef Suet, Salt (Yellow Prussiate of Soda), Pepper, Parsley. Crust: Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Lard (BHA, BHT, Citric Acid), Water, Salt (Yellow Prussiate of Soda).
Directions
Keep frozen. For food safety follow these cooking instructions carefully. Beef Pasty Cooking Instructions: For best results thaw product before cooking. Ovens and microwaves may vary, cooking times may need to be adjusted. For microwave (1100W), cook for 1-1/2 - 2 minutes or until internal temperature reaches 160 degrees. Additional cooking time may be required for lower wattage microwave ovens. For conventional oven cook for 10-15 minutes at 350 degrees or until internal temperature reaches 160 degrees. For food safety, ensure product reaches an internal temperature of 160 degrees F.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 740
- Total Fat 40g51%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 85mg28%
- Sodium 1310mg57%
- Total Carbohydrate 68g25%
- Dietary Fiber 11g39%
- Sugars 5g
- Protein 30g
Details
Microwave or regular oven. 0 grams trans fat. See nutrition facts for saturated fat info. US inspected and passed by Department of Agriculture. Cook & serve. A beef pasty (pronounced pass-tee) is a complete meal of beef, potatoes, onions, rutabaga and seasoning wrapped in a golden, flaky crust. It can be eaten as a finger food, snack, or entree. Serving Suggestion: Delicious when served plain. Also great with beef gravy, ketchup or sour cream. Pasties originated in Cornwall, England. Cornish miners brought the pasty tradition with them when they migrated to the iron and copper mining country of Michigan's Great Upper Peninsula. The pasty was a treaty meal for the miners, and stayed warm for several hours when wrapped in a towel. Made in Michigan.
Ingredients
Potato, Beef, Rutabaga, Onion, Beef Suet, Salt (Yellow Prussiate of Soda), Pepper, Parsley. Crust: Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Lard (BHA, BHT, Citric Acid), Water, Salt (Yellow Prussiate of Soda).
Directions
Keep frozen. For food safety follow these cooking instructions carefully. Beef Pasty Cooking Instructions: For best results thaw product before cooking. Ovens and microwaves may vary, cooking times may need to be adjusted. For microwave (1100W), cook for 1-1/2 - 2 minutes or until internal temperature reaches 160 degrees. Additional cooking time may be required for lower wattage microwave ovens. For conventional oven cook for 10-15 minutes at 350 degrees or until internal temperature reaches 160 degrees. For food safety, ensure product reaches an internal temperature of 160 degrees F.
Warnings
Contains: wheat.
Common questions
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