Pasty Up Style Meat Pie Recipes

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UPPER PENINSULA PASTIES



Upper Peninsula Pasties image

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

Steps:

  • In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

PASTIES (HANDHELD MEAT PIES)



Pasties (handheld meat pies) image

These pasties are a family favorite. Filled with your favorite savory filling they are sure to be a crowd pleaser.

Provided by Tim Schweinsburg

Categories     Main Dish

Time 1h

Yield 12 to 15

Number Of Ingredients 7

2 lbs Ground Beef or your favorite ground meat
1 Pack Onion Soup Mix
Salt and Pepper to taste
4 Medium Potatoes diced and par-boiled or 2 cans diced potatoes
3 carrots diced and par-boiled or 1 can of carrots
1 small bag frozen peas
3 batches of double pie crust (or more as needed)

Steps:

  • Brown meat with onion soup mix and salt and pepper to taste. Set aside.
  • Peel, dice, and par-boil potatoes and carrots.
  • Add potatoes, carrots, and peas to meat and mix.
  • Roll out pie crust to about a 6" circle.
  • Add ½ to 1 cup of the meat mixture to the pie crust.
  • Brush a little water to one edge of the pie crust.
  • Gently fold the crust over and seal with a fork or your preferred method.
  • Place the pasties on an un-greased cookie sheet and brush with egg and cut two or three vent holes.
  • Bake at 375 degrees for 25 to 30 minutes or until done.

GOOD OLD MEAT PIE



Good Old Meat Pie image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
  • Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
  • Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g

HOMETOWN PASTY PIES



Hometown Pasty Pies image

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

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 2 pies (8 servings each).

Number Of Ingredients 23

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
FILLING:
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

Steps:

  • 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 : Calories 578 calories, Fat 38g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 802mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

MEAT PIE, SOUTHERN VERSION



Meat Pie, Southern Version image

One of my family's favorite comfort foods is the lowly meat pie. Lowly? It's actually full of flavor and, if made right, looks delicious as well.

Provided by Angela156

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h40m

Yield 10

Number Of Ingredients 20

1 pound ground beef
½ pound ground pork
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, finely diced
3 cloves garlic, minced
1 small carrot, finely chopped
1 large baking potato, peeled and finely chopped
1 bay leaf
1 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
salt-free seasoning blend to taste
salt and pepper to taste
2 beef bouillon cubes
1 cup hot water
2 cups shredded mild Cheddar cheese
2 sheets frozen puff pastry, thawed
1 egg yolk
1 tablespoon water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
  • Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
  • Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
  • Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
  • Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
  • Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
  • Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 31.4 g, Cholesterol 86.4 mg, Fat 35 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 12.9 g, Sodium 491.1 mg, Sugar 2 g

PASTY PIE (NORTHERN MICHIGAN MEAT PIE)



Pasty Pie (Northern Michigan Meat Pie) image

Make and share this Pasty Pie (Northern Michigan Meat Pie) recipe from Food.com.

Provided by Sonyo64

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground sirloin
1 small onion
1 large potato
1 small rutabagas or 1/2 large rutabaga
2 teaspoons seasoning salt
1 teaspoon pepper
1 pie shell

Steps:

  • Brown ground sirloin and onion.
  • Dice potato and rutabaga and add to meat mixture.
  • Season.
  • Put meat mixture inside pie shell and seal.
  • Put fork marks in shell for ventilation.
  • Bake at 350F for 1 hour or until crust in golden brown.
  • I like to spray the pan with non stick spray.

ENGLISH PASTRY FOR MEAT PIE



English Pastry for Meat Pie image

Provided by Craig Claiborne

Categories     lunch, main course

Time 15m

Yield 2 pounds

Number Of Ingredients 5

4 cups flour
2/3 cup water
1 tablespoon milk
1/2 pound lard
Salt to taste, if desired

Steps:

  • Put the flour in a mixing bowl.
  • Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
  • Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams

PASTY UP STYLE (MEAT PIE)



Pasty up Style (Meat Pie) image

My mother grew up in Michigan's Upper Peninsula and this was a staple in our house. A great recipe that is easy to make and hardy

Provided by Lt. Amy

Categories     Savory Pies

Time 1h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

4 medium potatoes, diced
1 medium carrot, diced
1 small rutabaga, diced
1 medium onion, diced
1 lb ground beef
2 teaspoons pepper
1 teaspoon salt
1/8 cup butter
1 double crust pie crust (top and bottom)

Steps:

  • Preheat oven to 400.
  • Combine potatoes, carrot, rutabaga, onion, ground beef, salt and pepper. It is good to use your hands to get it well combined.
  • Line pie pan with one crust, add vegetable and meat mixture.
  • Slice butter into patties and put on top of the vegetable/meat mixture.
  • Put top crust on and puncture in a few places with a fork.
  • Bake at 400 degrees for 1 hour.
  • Let sit for about 10 minutes before serving.
  • You can also make these pocket style for a nice portable meat pie.

Nutrition Facts : Calories 635.6, Fat 36.1, SaturatedFat 12.1, Cholesterol 61.6, Sodium 806.3, Carbohydrate 56.6, Fiber 4.9, Sugar 2.5, Protein 21.1

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