Pasty Pie Recipes

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HOMETOWN PASTY PIES



Hometown Pasty Pies image

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

5 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons salt
2 cups butter-flavored shortening
7 tablespoons cold water
1 large egg, room temperature
1 tablespoon white vinegar
FILLING:
2 cups cubed peeled potatoes
2 cups finely chopped fresh carrots
1 pound ground beef
1 pound bulk pork sausage
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon sherry or chicken broth
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup shredded Colby cheese
1/2 cup sour cream

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



Upper Peninsula Pasties image

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

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

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.

PASTY PIE



Pasty Pie image

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

1 1/2 lbs ground beef
1/4 cup chopped onion
1 (14 ounce) package pie dough (bottom and top)
4 medium potatoes (small bite size)
4 pat butter
2 carrots, grated
salt and pepper

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

QUICK PASTY PIE



Quick Pasty Pie image

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

2 refrigerated pie crusts, at room temperature (1 package)
5 -6 cups frozen hash browns
1 lb lean ground beef
1/2-1 small onion, grated with cheese grater
2 garlic cloves, minced
salt and pepper
1/2 cup carrot, shredded (optional)
beef gravy (optional)
ketchup (optional)

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.

PIE PASTRY



Pie pastry image

Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version

Provided by Tom Kerridge

Time 55m

Yield Makes 6 individual pies

Number Of Ingredients 4

125g lard , chopped
125g butter , chopped
650g plain flour , plus extra for dusting
2 eggs , 1 beaten, 1 separated egg yolk for glazing (freeze the white for another recipe)

Steps:

  • Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
  • Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
  • Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

NEVER, NEVER FAIL PIE PASTRY



Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Steps:

  • In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

CLASSIC PIE PASTRY



Classic Pie Pastry image

Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
INGREDIENTS FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

PASTY PIE (NORTHERN MICHIGAN MEAT PIE)



Pasty Pie (Northern Michigan Meat Pie) image

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

1 lb ground sirloin
1 small onion
1 large potato
1 small rutabagas or 1/2 large rutabaga
2 teaspoons seasoning salt
1 teaspoon pepper
1 pie shell

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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