My favorite foods and my favorite recipes are the ones I grew up on in my hometown. If you were to travel to my hometown someone while you were there would tell you that you have to try a “Pasty!” A pasty is traditionally an individual small pie filled with meat, potatoes, onions and spices, but combinations of rutabagas, carrots and different meats are now common as well. They were brought over by immigrant miners and became a local staple! For convenience I make a whole pie and my family enjoys it just as much as the individual pies we can get back home! For a savory and satisfying meal try this recipe!
Recipe: Pasty Pie
- 2 9” pie crusts (I use Pillsbury refrigerated pie crusts, but feel free to make homemade pie crust if you know how.)
- 1 lb lean ground beef or ground turkey (whichever you prefer)
- 2 small-medium potatoes, peeled and diced into small cubes
- 3-4 small-medium carrots, peeled and diced into small cubes
- 1 tsp minced garlic
- 1 tsp dried basil
- Salt & pepper
- Preheat oven to 375 degrees F.
- In a sauté pan over medium heat, brown the ground beef until no longer pink. Season with garlic, basil, salt and pepper.
- Once cooked through drain grease and set aside in a large bowl.
- Prep your vegetables and combine with meat in bowl and season lightly with salt and pepper.
- Place #1 pie crust in the bottom of a pie pan, then fill with meat, potato and carrot mixture and cover with remaining pie crust.
- Use a fork to crimp the edges and a knife to make 3-4 slits on the top of the crust.
- Bake for 60-70 minutes. If edge begins to darken too fast, remove and place aluminum foil around the edge of the pie and continue baking.
- Cool for 10-15 minutes. Serve and enjoy! Yields 6 servings.
- For versatility substitute rutabagas for potatoes or a combination pie with both. I have also mixed sweet potato and regular potatoes. Each pie has been delicious!
- Add onions. (I never do, because I just don’t like them.)
- Experiment with your favorite spices for different flavor.
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