Quick Pasty Pie
"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."
photo by Tee Lee
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
8 inch pie
- Serves:
- 6-8
ingredients
- 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)
directions
- 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.
Questions & Replies
-
Do you brown the meat first before mixing it with everything else? -
Can you make pasty ahead of time? Leave it in fridge till ready to bake? Would potatoes turn brown?
Reviews
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I thought 450 was too hot. Our pasty pie burned even protecting the edge with aluminum foil -
WOW...What a great idea! I just finished making them the old fashioned way! Wish I saw this before I did all that work!! Thanks for the Great idea!!! -
I'm from Butte, MT, a mining town where pasties are a staple food. I have used your recipe several times now and everyone loves them. Plus your version is super quick and easy. I prep a few on my lunch (the boys are big eaters) and then put them in the oven when I get off work. Delicious!! -
GREAT recipe Tee Lee! Hubbie just raved. Will definately be added to our favorite recipes. Thanks!
-
Tastes even better the next day. Definitely a new staple recipe for our family.
see 7 more reviews
Tweaks
-
The "cup carrot, shredded" is printing on the first page. The "1/2" is printing by itself on the second page instead of on the first, at least on our computer.
-
my mom always put strips of bacon on top before putting on top crust.
RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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