Beef Pasties Recipe

Beef Pasties Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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!

[X]

Rate Beef Pasties Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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