Hometown Pasty Pies
Total TimePrep: 70 min. + chilling Bake: 45 min. + standing
Makes2 pies (8 servings each)
- 5 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 2 cups butter-flavored shortening
- 7 tablespoons cold water
- 1 large egg, room temperature
- 1 tablespoon white vinegar
- 2 cups cubed peeled potatoes
- 2 cups finely chopped fresh carrots
- 1 pound ground beef
- 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
- 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 until easy to handle, about 1 hour.
- 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 until vegetables are tender, 6-9 minutes longer. 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 soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through.
- 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.
- Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Bake until crust is golden brown, 45-50 minutes. 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.
Nutrition Facts1 piece: 578 calories, 38g fat (11g saturated fat), 52mg cholesterol, 802mg sodium, 42g carbohydrate (4g sugars, 3g fiber), 14g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jun 26, 2018
This is NOT a pasty. Maybe a pot pie, but not a pasty. They were made to keep copper miners warm and full when the mines were open in the UP and they didnt have access to multitudes of vegetables, just ground ones that stayed good longer. And a pasty with cream soup?! I'm sure it tastes good, but no, not a pasty.
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.
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.
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.