Publisher Photo
Publisher Photo
We've "spiced up" our picnics with these little meat pies as long as I can remember. Our family enjoys them with the extra zing of barbecue sauce. My picnic basket is never without pasties...plus a small first aid kit. (Good food doesn't do much for insect bites or scrapes!)
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min.

Ingredients

  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 6 to 7 tablespoons milk or as much as needed to make dough
  • FILLING:
  • 3/4 pound ground beef
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped bell pepper
  • 1 to 2 tablespoons chopped celery
  • 1/4 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons barbecue sauce

Directions

Combine pastry ingredients as for pie crust; divide dough into four parts. Roll each part thin and cut into a 6-in. diameter circle, using a small plate as a guide. (If you prefer, substitute store-bought refrigerated pastry.) Combine filling ingredients. Place a fourth of filling in center of each dough circle; pat filling down lightly. Moisten edges of dough with water; fold circle in half to make a turnover. Seal edges well with a fork. Prick top to allow the steam to escape; place on an ungreased cookie sheet. Bake at 375° for about 40 minutes. Serve-hot or cold-dipped in catsup, barbecue or chili sauce. Yield: 4 servings.
Originally published as Spicy Picnic Pasties in Country Woman July/August 1989, p29

Nutritional Facts

1 each: 618 calories, 35g fat (19g saturated fat), 121mg cholesterol, 942mg sodium, 51g carbohydrate (3g sugars, 2g fiber), 25g protein.

  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 6 to 7 tablespoons milk or as much as needed to make dough
  • FILLING:
  • 3/4 pound ground beef
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped bell pepper
  • 1 to 2 tablespoons chopped celery
  • 1/4 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons barbecue sauce
  1. Combine pastry ingredients as for pie crust; divide dough into four parts. Roll each part thin and cut into a 6-in. diameter circle, using a small plate as a guide. (If you prefer, substitute store-bought refrigerated pastry.) Combine filling ingredients. Place a fourth of filling in center of each dough circle; pat filling down lightly. Moisten edges of dough with water; fold circle in half to make a turnover. Seal edges well with a fork. Prick top to allow the steam to escape; place on an ungreased cookie sheet. Bake at 375° for about 40 minutes. Serve-hot or cold-dipped in catsup, barbecue or chili sauce. Yield: 4 servings.
Originally published as Spicy Picnic Pasties in Country Woman July/August 1989, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Picnic Pasties

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review