QUICK PASTY PIE
This is my much quickened version of a pasty, put into pie form. For those who are unfamiliar with pasties, they are a pastry filled with meat, potatoes and onions, then folded into a half-circle. I live in an old mining town and these are still popular from the old days when the men would take them in their lunch boxes.
Provided by Tee Lee
Categories Savory Pies
Time 1h
Yield 8 inch pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Place crust in an 8-inch pie pan and press into bottom of pan.
- In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
- Place filling into the pie pan and top with second pie crust.
- Seal edges of crusts together and cut vents into the top crust.
- Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
- Serve topped with beef gravy or ketchup, if desired.
- ***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.
HOMETOWN PASTY PIES
I prepare these in advance and freeze them for a quick dinner later, or to share with a friend or neighbor. The meaty baked pies make a hot, filling meal. -Jen Hatlen, Edgerton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 pies (8 servings each).
Number Of Ingredients 23
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate until easy to handle, about 1 hour., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook until vegetables are tender, 6-9 minutes longer. Drain and set aside., In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through., Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling., Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown, 45-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream.
Nutrition Facts : Calories 578 calories, Fat 38g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 802mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
FAMILY FAVORITE PASTIES (MEAT PIES)
These bundles of hot, satisfying yumminess are sold throughout northern Wisconsin and Upper Michigan at restaurants and roadside stands. Although there is a great deal of heated family debate over whose are best, you won't be disappointed with these. The older women (...and men) throughout the region make these by the hundreds...
Provided by Family Favorites
Categories Savory Pies
Time 2h
Number Of Ingredients 15
Steps:
- 1. Crust: Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
- 2. Meat Filling: Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
- 3. Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
- 4. Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
- 5. Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!
PASTY PIE
Make and share this Pasty Pie recipe from Food.com.
Provided by nevillessault
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix onions with meat. Add carrots and diced to potatoes. Salt and pepper and mix in a large bowl.
- Prepare bottom crust (pie dough) in a deep dish pie pan. Pour meat and potato mixture into shell.
- Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well.
- Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.
Nutrition Facts : Calories 505.8, Fat 28.2, SaturatedFat 8.8, Cholesterol 57.8, Sodium 312.4, Carbohydrate 41.5, Fiber 4.5, Sugar 1.8, Protein 21
PASTY PIE (NORTHERN MICHIGAN MEAT PIE)
Make and share this Pasty Pie (Northern Michigan Meat Pie) recipe from Food.com.
Provided by Sonyo64
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground sirloin and onion.
- Dice potato and rutabaga and add to meat mixture.
- Season.
- Put meat mixture inside pie shell and seal.
- Put fork marks in shell for ventilation.
- Bake at 350F for 1 hour or until crust in golden brown.
- I like to spray the pan with non stick spray.
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