Family Favorite Pasties Meat Pies Recipes

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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 MEAT PIE



Pasty Meat Pie image

A family favorite! Freezes good too, after it is cooked.

Provided by marcieschlecht

Categories     Main Dish

Time 1h45m

Yield 15

Number Of Ingredients 8

1 pound Hamburger (mostly cooked)
6 Potato (peeled, & diced small)
1 medium Sweet Onion (chopped fine)
5 Carrot (shredded)
1 cup Celery (sliced thin)
1 can Cream of celery soup
Salt & pepper
Pie Crust

Steps:

  • Filling: Brown hamburger. (I usually don't cook all the way when it is going to bake in oven for an hour) In a big bowl combine all ingredients. For crust: Combine, 2 cups all purpose flour 1 tsp. salt Celery seed (I don't measure, just sprinkle) Add; 1/2 cups shortening 4 Tbsp. cold butter (chopped up) Mix with pastry cutter till fine then add; 2 Tbsp. water Mix just until crust comes together. I kneed a little by hand before I roll out. Roll out between suran wrap, on a slightly damp counter. Suran is a must for this recipe, it is a flaky crust, so harder to roll out otherwise. Add half of crust to bottom of baking dish (9X13). Add filling. Dot with butter then add top crust. Bake at 400 degrees for 15 minutes, then lower temp to 350 degrees for 1 hour. Enjoy!

Nutrition Facts : Calories 299 calories, Fat 13.0335349250667 g, Carbohydrate 33.591435 g, Cholesterol 29.4522088666667 mg, Fiber 3.49126669758558 g, Protein 11.9325884360667 g, SaturatedFat 4.32283452146 g, ServingSize 1 1 Serving (208g), Sodium 336.587767093333 mg, Sugar 30.1001683024144 g, TransFat 1.57049879134667 g

PASTIES (HANDHELD MEAT PIES)



Pasties (handheld meat pies) image

These pasties are a family favorite. Filled with your favorite savory filling they are sure to be a crowd pleaser.

Provided by Tim Schweinsburg

Categories     Main Dish

Time 1h

Yield 12 to 15

Number Of Ingredients 7

2 lbs Ground Beef or your favorite ground meat
1 Pack Onion Soup Mix
Salt and Pepper to taste
4 Medium Potatoes diced and par-boiled or 2 cans diced potatoes
3 carrots diced and par-boiled or 1 can of carrots
1 small bag frozen peas
3 batches of double pie crust (or more as needed)

Steps:

  • Brown meat with onion soup mix and salt and pepper to taste. Set aside.
  • Peel, dice, and par-boil potatoes and carrots.
  • Add potatoes, carrots, and peas to meat and mix.
  • Roll out pie crust to about a 6" circle.
  • Add ½ to 1 cup of the meat mixture to the pie crust.
  • Brush a little water to one edge of the pie crust.
  • Gently fold the crust over and seal with a fork or your preferred method.
  • Place the pasties on an un-greased cookie sheet and brush with egg and cut two or three vent holes.
  • Bake at 375 degrees for 25 to 30 minutes or until done.

FAMILY FAVORITE PASTIES (MEAT PIES)



Family Favorite Pasties (Meat Pies) image

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

use a prepared 2 crust pie crust or...
CRUST:
2 c flour
2/3 c crisco
1/2 tsp salt
1/2 c cold water
FILLING:
1 lb coarsley ground beef or chopped steak
1/2 c onion, chopped
1 1/2 c rutabaga (if you don't like, use 3 c potatoes)
1 1/2 c diced potatoes
1 1/4 tsp salt
1/2 tsp pepper
1/2 Tbsp parsley, optional
butter to dot with

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!

BEEF PASTIES (MEAT PIES)



Beef Pasties (Meat Pies) image

I've been trying several recipes for pasties, but never found one that tasted as good as this one. Using store-bought pie crust made this an easy weeknight dinner.

Provided by Bozeman wildflower

Categories     Savory Pies

Time 3h35m

Yield 4 meat pies, 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs sirloin steaks (cut into very small pieces)
1 1/2 cups frozen peas and carrots
1 cup frozen hash brown potatoes (in chunks...not shredded)
1 tablespoon dried onion flakes
1 (3/4 ounce) package brown gravy mix
1 cup water
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) package pie crusts (containing 2 crusts)

Steps:

  • In a casserole, mix the cut-up sirloin steak, the peas and carrots, hash browns, minced onion, brown gravy mix, water, bay leaf and water. Bake in a 300 degree oven for 3 hours, or until meat is very tender. Taste and season with salt and pepper and any herbs you enjoy. Cool for at least an hour.
  • Preheat oven to 375.
  • Let pie crusts sit at room temperature for 15 minutes. Cut each crust into halves. Put the cooled meat mixture on half of a half-circle, fold the top over and seal (using water on the edges). This will make a little pie package. cut a few slits on the top. Do this with all the crusts. Place on a cookie sheet coated with non-stick spray. Brush a bit of milk over each pastie. Place in 350 degree oven for 35 minutes or until crust is golden.

Nutrition Facts : Calories 1200.4, Fat 75.1, SaturatedFat 26.8, Cholesterol 166.8, Sodium 1705.6, Carbohydrate 72.7, Fiber 3.9, Sugar 5, Protein 56.1

EASY BEEF PASTIES



Easy Beef Pasties image

These easy beef pasties (beef hand pies) are made with a buttery, flaky buttermilk pie crust wrapped around a savory mixture of beef, carrots, potatoes, and onions in a quick homemade gravy.

Provided by Tracy

Categories     Dinner

Time 1h30m

Number Of Ingredients 19

1 cup (8oz, 2 stick cold unsalted butter (cut into 1/2-inch chunks)
2 1/2 cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 to 2/3 cup buttermilk
1 tablespoon unsalted butter
12 ounces beef chuck (stew meat) (diced 1/2-inch)
1 1/2 cups diced potatoes (1/2-inch dice)
3/4 cup diced carrots (1/4-inch dice)
Water
1 1/2 teaspoon salt*
1/2 teaspoon crushed rosemary
1/4 teaspoon pepper
1/4 teaspoon oregano
3 tablespoons unsalted butter
1/2 cup finely diced onion
2 tablespoons all-purpose flour
1 egg
1 tablespoon milk

Steps:

  • Before you begin measuring everything out, place the cubed butter in the freezer to chill.
  • Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks.
  • While pulsing, slowly pour in 1/2 cup of the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and hold their shape if squeezed together. If dough does not hold its shape, drizzle in a little more buttermilk, up to 2½ additional tablespoons, until it does. The dough will look a little scary at this point, but don't worry. It's supposed to look like that!
  • Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. Gather the edges of the plastic wrap and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.
  • Preheat oven to 400°F.
  • In a medium saucepan, melt butter over medium-high heat (watch closely, you don't want to burn the butter) and add the meat. Cook until well browned.
  • Add potatoes and carrots and cover with just enough water that the meat and vegetables are submerged. Add salt, rosemary, pepper, and oregano.
  • Bring to a boil, turn down to medium and simmer for five minutes. Meat should be cooked through and potatoes should be softened, but still have a bit of a bite to them.
  • Remove from heat and drain the cooking liquid into a separate container for later use. Set liquid and meat and veggies aside.
  • In a medium saucepan, melt remaining 3 tablespoons of butter over medium heat. Add onions and cook until they begin to soften, about 2 to 3 minutes. Add flour and whisk continuously for 1 minute until a sticky paste forms and flour turns golden. Whisk in 1 cup of the reserved cooking liquid from your meat and potatoes (discard the rest). Simmer for 2 to 4 minutes, whisking continuously, until a thick gravy forms. Remove from heat and stir in the meat and vegetable mixture, making sure everything is well coated.
  • Whisk together egg and milk in a small bowl to make your egg wash.
  • On a well-floured surface, divide your dough into 4 to 6 equal-size pieces and roll into balls. If you are slow at rolling out pastry dough, place all the balls, but one, back in the fridge and work with one at a time so the dough stays chilled and easy to work with.
  • Re-flour your work surface and roll first ball out to 3/8 inch thick with a floured rolling pin, forming as round of a circle as you can manage (trim edges with a knife to make a perfect circle if necessary). Pick up your dough to make sure it is not stuck to your work surface. If it is, use a metal spatula to dislodge it before filling.
  • Brush egg wash around the edges of your pie crust to help seal it and spoon beef mixture over slightly less than half of the dough, leaving a 1/2-inch border. Fold dough over the filling and use a fork to crimp the edges closed. Cut 3 slashes in the top and transfer to baking pan.
  • Repeat with remaining dough balls. You may have a bit of meat mixture left over, depending on how thin you rolled out your dough. You can eat it with a spoon.
  • Brush pasties with egg wash and and bake for 15 to 20 minutes, until they are beautiful and golden.
  • Allow to cool slightly and enjoy.

Nutrition Facts : Calories 596 kcal, ServingSize 1 serving

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