Pasty is something Reid and I both ate growing up. It is a meat and potato pie, though usually an individual hand pie. This is a very basic recipe and you can definitely amp it up…the possibilities are endless! We prefer the simplicity of this dish and it will definitely be a staple comfort food this winter.
It is a really hearty, all-in-one dish perfect for a chilly night. It can be eaten by itself but we always prefer it with ketchup! Try it! It’s delicious.
For the crust:
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup hot water
- 1/2 teaspoon salt
- 1 1/2 cups flour
For the filling:
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 onion, chopped or shredded
- 2 medium potatoes, shredded
- 2 medium carrots, shredded
- salt and pepper, to taste
For the crust, melt the butter and shortening in the hot water. Add the salt and flour and stir to create a sticky dough. Do not overmix. Cover and chill for at least an hour for easier handling.
Preheat the oven to 350 degrees. Lightly grease or spray a pie plate with cooking spray.
Cook the ground beef and onion in a skillet. Drain. Add the garlic and cook for another minute or so. Season with salt and pepper. Combine the beef mixture with the shredded potatoes and carrots and set aside.
Divide the chilled dough in half. On a well floured surface, roll out dough to fit the pie plate. Lay into prepared dish. Fill with the meat and potato mixture. Roll out the second half of the dough and lay on top. Pinch the edges to seal. Score the top to allow steam to escape. *
Bake for 45-55 minutes, or until the top is golden brown. Allow to cool for a few minutes, slice, and serve!
*You can also make individual hand pies by dividing the dough into 4-6 even portions. Roll each one into a circle, put a scoop of the filling in the middle, and fold the dough over to create a half moon. Seal the edges and score the top. Bake as above, though they may bake quicker so start checking them around 30-35 minutes.
Source: Adapted from a family cookbook