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Hometown Pasty Pies

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

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  • Sher56
    Apr 13, 2020

    Please donand#039;t label this as a pasty! There is absolutely no resemblance to a pasty! It may taste good but isnand#039;t related to a pasty!

  • Juli Anne
    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
    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
    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.