“An old family recipe. This is a very plain, basic recipe of beef, potato, onion, salt & pepper in a flaky crust. My grandmother used to carry hers in her muff to keep her hands warm on the long walk to school in Iron Mountain, Michigan. Munch it plain or with brown gravy. If you must use ketchup, please don't tell me (yuk). Posted for my daughter. PS Pronounced 'pass-tee'. ('Paste-ees' are used in burlesque).”
READY IN:
1hr 15mins
SERVES:
16
YIELD:
25-30 appetizers
UNITS:
US

Ingredients Nutrition

  • Crust
  • 4 cups sifted flour
  • 2 teaspoons salt
  • 1 cup chilled shortening
  • 12 cup lard or 12 cup chilled shortening
  • 13-12 cup ice water
  • Glaze
  • 1 egg
  • 1 tablespoon water
  • Filling
  • 1 lb 90% lean ground beef, browned and drained well
  • 34 cup onion, minced
  • 3 cups raw russet potatoes, peeled, cut in 1/4-inch cubes
  • 2 teaspoons salt
  • 12 teaspoon pepper

Directions

  1. Crust:.
  2. Pulse flour and salt in food processor; add shortening and lard. Pulse until it looks like coarse meal. Add 1/4 cup ice water, pulsing 10 times, then add 1 tablespoon at a time using only enough water for dough to just come together. (To make this the old-fashioned way: use 2 knives to cut shortening into flour; mix in water with a fork). OR substitute 2 packages refrigerated pie crust.
  3. Pat dough into a disk, wrap in foil; refrigerate while making filling. (I don't know why foil, it's what my grandma used).
  4. Filling:.
  5. Cook the beef, drain and set aside. (You can substitute 1# leftover roast beef cut in 1/4" cubes, reduce seasonings).
  6. Don't use food processor to cut potatoes or onions.
  7. Cut the onions, place in strainer.
  8. Cut the potatoes, add to onions, rinse and drain well. If you don't rinse them, the onion flavor will be too strong and the potatoes will discolor.
  9. Combine filling ingredients adding salt and pepper.
  10. Pre-heat oven to 450°F.
  11. Break off a third of the dough, (return remaining dough to refrigeraor) shape into a ball and roll out on lightly floured surface into a 12" square.
  12. Using a saucer, cut out 4 circles.
  13. Brush the edges with glaze, spoon 1/3 cup of filling onto one half of the dough, avoiding the glazed edge.
  14. Fold over the other half of the dough to encase the filling and make a half moon shape.
  15. Dip a fork in flour and press the edges to seal.
  16. Transfer to a greased baking sheet.
  17. Brush with glaze.
  18. Cut 3 slits in top of pastie to allow steam to escape.
  19. Repeat with remaining dough circles.
  20. Bake, 1 baking sheet at a time, uncovered 15 minutes at 450°F.
  21. REDUCE heat to 350F and bake uncovered 30 minutes longer.
  22. Repeat with remaining dough and filling.
  23. Remember to increase oven temperature for next batch.
  24. FOR APPETIZERS:.
  25. Cut with a biscuit cutter. Fill and seal. Bake 10 minutes at 450F, then 20 minutes at 350°F.
  26. TO REHEAT:.
  27. Place in 350F oven 10 - 15 minutes for entree size; 5-10 minutes for appetizers.

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