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pasty pie

Sara_Andrea avatar
Recipe by
Sara Andrea
@Sara_Andrea
Eugene, OR

Fantastically brilliant all in one meal surrounded by a beautiful melt in your mouth crust. This is a sure to please meal for everyone in the family. You can switch up the filling to just about anything. The day after Thanksgiving, we fill the pasties with leftover turkey, mashed potato and stuffing and then dip bites in the leftover cranberry sauce.

yield 5 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For pasty pie

  • flour g
    450
  • 1 tsp
    salt
  • cold lard g
    115
  • butter g
    75
  • cold water oz
    3
  • 1
    egg
  • FILLING
  • 1
    onion, thinly sliced
  • 1
    turnip, thinly sliced (can sub carrot or parsnip)
  • 12 oz
    beef skirt, thinly sliced
  • 1
    potato, thinly sliced

How To Make pasty pie

  • 1
    Pastry: Mix the flour and salt in a large bowl, add the lard and butter (helpful to shred butter directly into the flour), rub mixture until it blended. Stir in water to make the dough, knead until smooth. Shape into a ball, wrap in plastic wrap and chill for at least 30 minutes.
  • 2
    Filling: Julienne onion, turnip and potato. Thinly slice beef.
  • 3
    Heat oven to 400 degrees. Divide dough into 5 equal portions. Roll each out to a circle of 9 inches. Layer filling as follows, leaving a 1cm boarder: turnip, potato, onion, turnip, potato, beef. Season with salt and pepper. Fold pastry over and crimp edges by pinching between your thumb and finger. Seal all five pastries and place on a parchment lined rimmed backing sheet.
  • Pasties
    4
    Beat egg and brush each pastry with the beaten egg. Bake for 30 minutes at 400 degrees, lower oven to 350 and back for another 30 minutes.
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