Pasties

If you don’t know what they are you are in for a big treat!! Potatoes, Carrots, Onions, and Beef in a pie crust, roasted to deliciousness. My father oftentimes calls them a glorified samosa!

Pasties come into the Delish In A Pinch home every single Fall and peek in and say hello in Winter. This recipe comes from my Great Grandmother Vega. She brought it over with her from Ireland and settled in Butte, Montana. Butte, had a large mining community and pasties were an easy transport for lunch pales. This is her base recipe that I have cut down and added a little cumin, made them smaller, and changed their shape.

They go wonderfully with gravy, ketchup, or on their own.

Hera’s Pinch

You will smell pasties in the air when they are just right.

Need to make them in a pinch? Buy prepared pie crust, roll it out, and cut the crust into four.

Pasties originated from Cornwall England, about 900 years ago.

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Pasties

Yield: 20 small pasties

Author: Delish In A Pinch

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 4 M

Ingredients

Pie Crust

• 8 tablespoons of chilled butter cut into cubes (1 stick)
• 2 cups of flour
• 1/4 teaspoon of salt
• Ice Water

Egg Wash

• 1 egg
• 2 tablespoons of water

Pastie Filling

• 2 cups of diced potatoes
• 2 cups of diced onions
• 2 cups of diced carrots
• 1 pound of lean beef
• 2 teaspoons of cumin
• 2 teaspoons of salt
• 2 teaspoons of pepper

Instructions

Pie Crust

1. In a large bowl add the butter, flour, and salt. Cut it with a pastry cutter until very small beads form and all the flour is mixed with the butter.
2. Add a tablespoon of cold water at a time and mix lightly with a fork until you are able to form a solid ball from the mixture.
3. Remove from the bowl and wrap into a sheet of plastic wrap, refrigerate for an hour or so before using.

Pastie Filling

1. Preheat oven to 350℉.
2. Add the potatoes, onions, and carrots into a large bowl and mix together.
3. Then add the beef, cumin, salt, and pepper and mix together. I tend to use my hands for this step.
4. Wash your hands.
5. Take a small 2-inch ball from the pie dough and roll it out onto a floured board. Make sure to keep the pastie crust thinner than your traditional pie crust.
6. Put 3-4 tablespoons of uncooked filling into the middle of the rolled-out dough and pull up from the corners and crimp on top. Place on a baking sheet lined with parchment paper. Repeat step till all pie dough is stuffed with filling.
7. In a small bowl whisk the egg and water together to create the egg wash.
8. Brush the pasties with the egg wash and bake for 45-50 minutes, until the crust is golden brown.

Pastie Filling before it is stuffed into the pie crust.