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Beef Pasties

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!
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 servings

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 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal.
  • Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
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.
Nutrition Facts
1 each: 724 calories, 33g fat (14g saturated fat), 93mg cholesterol, 1057mg sodium, 71g carbohydrate (6g sugars, 2g fiber), 33g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • lshaw
    Jan 12, 2017

    I always make my own pastry crust and when these pot-roast and veggie pasties have been placed on the plates of my family--it was ooh-la-la! I have made these several times and am in the process of making them for tonight's dinner--I came to this site to get the recipe baking instructions. I just had to comment while I was here! I DO protect the sealed crust edges with foil to keep them as tender as the rest of the little pies.

  • Cobbyr54
    Mar 3, 2013

    No comment left

  • KaraHart
    Feb 14, 2013

    No comment left

  • cookiemegster
    Mar 16, 2010

    Very good use of leftover pot roast!

  • khegeman
    Nov 22, 2009

    No comment left