PASTY PIE RECIPE RECIPES

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QUICK PASTY PIE RECIPE - FOOD.COM



Quick Pasty Pie Recipe - Food.com 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.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

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.

Nutrition Facts : Calories 681, FatContent 37.2, SaturatedFatContent 13.7, CholesterolContent 49.1, SodiumContent 334.2, CarbohydrateContent 66.3, FiberContent 4.4, SugarContent 4.5, ProteinContent 22.7

PASTY PIE RECIPE - FOOD.COM



Pasty Pie Recipe - Food.com image

Make and share this Pasty Pie recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

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, FatContent 28.2, SaturatedFatContent 8.8, CholesterolContent 57.8, SodiumContent 312.4, CarbohydrateContent 41.5, FiberContent 4.5, SugarContent 1.8, ProteinContent 21

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HOMETOWN PASTY PIES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 55 minutes
Category Dinner
Cuisine Europe, British
Calories 578 calories per serving
  • 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.
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MICHIGAN PASTY (MEAT HAND PIE) : RECIPES - COOKING CHANNEL
When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.
From cookingchanneltv.com
Reviews 3.4
Total Time 2 hours 45 minutes
Category main-dish
Cuisine american
  • Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
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SIMPLE YOOPER STYLE PASTY PIE AN ORIGINAL RECIPE BY: CATHY ...
Years ago being a busy working mom with 3 growing boys, I needed to find a way to still have my families favorite , pasties, but not having a nack for crust making and not having a lot of time for peeling & chopping, I developed this much loved and often requested recipe for my own version of the Upper Michigans famous original pasty. You could certainly exchange any of the ready made ingredients I have for an equal amount of not already prepared (i.e.) the frozen hashbrowns can be replaced by peeling & chopping your own potatoes, etc. We find these pies to be just as good as any other pasty y
From justapinch.com
Reviews 5
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Cuisine American
  • Traditionally in this neck of the woods people eat pastys with either ketchup or beef gravy, but they are also very very tasty on their own.
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PASTY PIE RECIPE - FOOD.COM
Make and share this Pasty Pie recipe from Food.com.
From food.com
Total Time 1 hours 30 minutes
Calories 505.8 per serving
  • Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.
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PASTY PIE (NORTHERN MICHIGAN MEAT PIE) RECIPE - FOOD.COM
Make and share this Pasty Pie (Northern Michigan Meat Pie) recipe from Food.com.
From food.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 523.8 per serving
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PASTY RECIPE - FOOD.COM
A delicious meat pie, the directions do not include the ingredients for the "pie crust" or the gravy. Feel free to use your favorite pie crust and gravy recipe. Originally, pasties were made for miners. Their wives (or mothers) used lard to make the crusts. Once the pasties were cooked, they were wrapped tightly until lunch time and easily eaten - perhaps like a warm sandwich. Now, we eat pasties smothered in gravy, using a knife & fork. I've submitted this recipe using diced chicken. Pasties can be made with diced or ground meat, with chicken, beef, fish or vegetarian - the choice is yours. Be creative! If you ever have a chance to visit Michigan, Up North, I highly recommend stopping in one of the many pasty shops to try the real thing! In the meantime, I hope you enjoy this recipe.
From food.com
Reviews 5.0
Total Time 1 hours 45 minutes
Calories 799.7 per serving
  • Serve with or without your favorite gravy.
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GREAT GRANDMA JOHNS' PASTIES RECIPE | ALLRECIPES
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category Main Dishes, Savory Pie Recipes, Pasty Recipes
Calories 620.6 calories per serving
  • Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
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PASTIES I RECIPE | ALLRECIPES
Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired.
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Total Time 1 hours 0 minutes
Category Main Dishes, Savory Pie Recipes, Pork Pie Recipes
Calories 886.1 calories per serving
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I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
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This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful—just like Mom's! —Taste of Home Test Kitchen
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The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches).
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Feb 05, 2020 · Make a steam hole in the centre (about the size of a 10p piece), brush the surface with beaten egg, and bake the pie on a baking sheet, on a high shelf, for 15 minutes. Then turn the heat down to gas mark 4, 350°F (180°C), and continue to cook on the centre shelf for a further 1½ hours.
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PASTY PIE RECIPE | PIE | THE GUARDIAN
Mar 01, 2013 · Billy Deakin's pasties cooling on the oven shelf. Preheat the oven to 180C/350F/gas 4. Dice the beef, potato, swede and onion and mix together in a bowl with plenty of salt and pepper. Place the ...
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PASTY PIE RECIPE | PIE | THE GUARDIAN
Mar 01, 2013 · Billy Deakin's pasties cooling on the oven shelf. Preheat the oven to 180C/350F/gas 4. Dice the beef, potato, swede and onion and mix together in a bowl with plenty of salt and pepper.
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PASTY RECIPES - LAKE SUPERIOR MAGAZINE
Nov 18, 2015 · Yields 21 pasties Crust: 6 c. flour 1 c. Armour lard, at room temp. 1 Tbsp. salt 1 c. cool water Use standard crust technique. Cut around a 9-inch pie tin for circles. Make this crust recipe twice, but do not double it. Each batch will yield 12-13 pasty crusts. Filling: 4 lbs. ground pasty meat mix of beef and pork (more beef than pork, coarse ...
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Jul 23, 2021 · Gather the ingredients. Heat the oven to 425 F (220 C/Gas Mark 7). Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter. Place the steak, potato, swede, and onion in a large mixing bowl and combine.
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CORNISH PASTIES | KING ARTHUR BAKING
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PASTY PIE RECIPE | HOW TO HAVE IT ALL
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CORNISH PASTY HAIRY BIKERS RECIPE - SHARE-RECIPES.NET
1 hours ago Cornish pasty - Recipes - Hairy Bikers tip www.hairybikers.com. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside. Preheat the oven to 180C/350F/Gas 4. Roll the chilled pastry out onto a clean, floured work surface.
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