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Beef Pasties Recipe

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We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!

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Beef Pasties Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

2 cups cubed cooked roast beef (1/4-inch pieces)
1-1/2 cup finely chopped cooked potatoes
1 cup beef gravy
1/2 cup finely chopped carrot
1/2 cup finely chopped cooked onion
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
Half-and-half cream

Directions

In a large bowl, combine the first nine ingredients; set aside. On a lightly floured surface, roll out a fourth of the pastry into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold dough over filling and press the edges with a fork to seal.
Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown. Yield: 4 servings.

Editor's Note: If using purchased pre-rolled pastry, cut each circle in half. Mound filling on half of the pastry; fold over, forming a wedge.

Nutritional Facts 1 pastie equals 724 calories, 33 g fat (14 g saturated fat), 93 mg cholesterol, 1,057 mg sodium, 71 g carbohydrate, 2 g fiber, 33 g protein.

Originally published as Beef Pasties in Quick Cooking May/June 1998, p36

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