Best Hand Pies Pasties Recipes

BEEF & POTATO HAND PIES (CORNISH PASTIES)

Beef & Potato Hand Pies (Cornish Pasties) image

Simple beef and potato hand pies (aka: classic Cornish Pasties) made with leftover roast and healthier store bought pie crust!

Provided by Dena Norton

Categories lunch

Time 40m

Number Of Ingredients 6

Ingredients

3 cups each: cooked beef roast meat and potatoes
1/2 cup juices from cooked roast (stirred into meat and potato mixture)
Optional: cooked onions (carrots, English peas, or other veggies from your roast)
Dough for 2 pie crusts (if you're short on time, Trader Joe's has a frozen pie crust made with clean ingredients!)
1 egg (beaten)
sea salt and pepper

Steps:

Preheat oven to 400 degrees and line two baking sheets with parchment.
Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.
Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.
Use a pastry brush to cover the surface of each hand pie with beaten egg.
Bake for 25-30 minutes or until crusts are golden and firm to the touch.

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

Ingredients

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.

HAND PIES (PASTIES)

Hand Pies (Pasties) image

Welsh "pasties" are also enjoyed in Ireland. I've heard them called hand pies, as they bake up small and firm enough to carry them around in your hand. My family usually makes them as veggie pies, but you could use a bit of ground beef or cooked crumbled sausage to round it out to a meal. We've had the pork sausage version, and it's pretty good -- some of the newer artisan sausage might be good, too -- chicken, sage and apple sausage is sounding pretty good right now.....

Provided by Cinnamom in Illinois

Categories Lunch/Snacks

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 7

Ingredients

2 ready-made pie crusts (usually sold 2 to a package)
1 medium onion, peeled and chopped
1 large carrot, peeled and finely diced
1 large potato, peeled and finely diced
1 large celery rib, chopped
1 medium parsnip, peeled and finely diced (optional)
1/2 lb bulk pork sausage (optional)

Steps:

Bring pie crust out and to room temperature.
Preheat oven to 350 degrees.
Lightly grease, spray or use parchment on a large baking sheet.
Mix vegetables, and pork sausage if using. Don't precook the sausage - it will cook when the pies bake.
Cut crust into small circles, about 2-3 inches across. You should be able to get five or six circles out of each crust if you re-roll the pastry leftovers.
Place an equal amount of the filling on half of the circles, and top with another circle.
Fold the edges over each other towards the top, and crimp together like a traditional pie crust. Make a small slit in the center to vent steam, and brush with an egg wash if you like.
Place each little pie on the prepared baking sheet, and bake for approximately one hour, checking for over-browning.
Can be eaten hot or cold.