Hometown Pasty Pies Recipe
Hometown Pasty Pies Recipe photo by Taste of Home
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Hometown Pasty Pies Recipe

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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
TOTAL TIME: Prep: 70 min. + chilling Bake: 45 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 70 min. + chilling Bake: 45 min. + standing
MAKES: 16 servings


  • 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
  • 2 cups cubed peeled potatoes
  • 2 cups finely chopped fresh carrots
  • 1 pound ground beef
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Nutritional Facts

1 piece: 578 calories, 38g fat (11g saturated fat), 52mg cholesterol, 802mg sodium, 42g carbohydrate (4g sugars, 3g fiber), 14g protein.


  1. In a large bowl, combine 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.
  2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook 6-9 minutes longer or until vegetables are tender. Drain and set aside.
  3. 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 soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through.
  4. Preheat oven to 375°. 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.
  5. Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  6. Bake 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 10 minutes. Serve with sour cream. Yield: 2 pies (8 servings each).
Originally published as Hometown Pasty Pies in Taste of Home November 2011, p86

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Juli Anne User ID: 1284413 121977
Reviewed Oct. 20, 2014

"All my family loves this comfort food. This freezes well, so I make up a triple or quadruple batch. Gave a bunch away at Christmas time."

grouseman User ID: 3247370 184694
Reviewed Dec. 23, 2013

"Made it without the peas (did not have any) and used pie crust since I did not want to make my own. Turned out perfect and tasted great."

cookinNC User ID: 4119721 181465
Reviewed Nov. 27, 2012

"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."

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