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Hometown Pasty Pies Recipe

Hometown Pasty Pies Recipe photo by Taste of Home

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I prepare these in advance and freeze them for a quick dinner later…or to share with a friend or neighbor. The meaty baked pies make a hot, filling meal. —Jen Hatlen, Edgerton, Wisconsin

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Hometown Pasty Pies Recipe

Prep: 70 min. + chilling Bake: 45 min. + standing

Yield: 16 Servings

70 45 115

Ingredients

5 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons salt
2 cups butter-flavored shortening
7 tablespoons cold water
1 egg
1 tablespoon white vinegar
FILLING:
2 cups cubed peeled potatoes
2 cups finely chopped fresh carrots
1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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1 pound bulk pork sausage
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon sherry or chicken broth
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup shredded Colby cheese
1/2 cup sour cream

Directions

In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Add carrots; cook 6-9 minutes longer or until vegetables are tender. Drain and set aside.
In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add the soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through.
Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling.
Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 375° for 45-50 minutes or until crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand for 10 minutes. Serve with sour cream. Yield: 2 pies (8 servings each).

Nutritional Facts 1 piece equals 578 calories, 38 g fat (11 g saturated fat), 52 mg cholesterol, 802 mg sodium, 42 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Hometown Pasty Pies in Taste of Home November 2011, p86

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Hometown Pasty Pies

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(1-1) of 1 reviews

Reviewed on Nov. 27, 2012 by cookinNC

This was a little time consuming, but it turned out really well and makes two meals. I made some changes to suit us: 1) I decreased the amount of meat (used only 1 lb. of ground beef), 2) increased the amount of veggies (4 cups potatoes, 3 cups carrots, 1-1/2 cups peas), and 3)omitted the mushrooms. I also made a beef gravy to pour over it though the sour cream on top is good too.