1/1 Photo of Autumn Meat Pasties
1 hr 45 mins
Abi Fae's Note:
This just came together out of sheer boredom one day. It is now the staple of my winter cooking. It is very versatile. I make huge batches, because I stick them in the fridge and everyone munches on them all week. Everything can be very easily cut in half. For the yeasted bread dough... Basically you need enough dough to make a couple dozen rounds, that are about 5-6" in diameter.
My Private Note
Units: US | Metric
- 1 lb ground beef or 1 lb ground lamb
- 3 garlic cloves, minced
- 1 potato
- 1 yam
- 2 turnips
- 2 parsnips
- 3 carrots
- 1 cup peas
- 1 large onion
- 1 loaf yeast bread dough, large (I recommend Elevated Challah)
- 12 ounces beef gravy (I recommend Brown Gravy)
- 1/2 cup flour
- 1 egg white
- 1 tablespoon water
- 2 tablespoons cream
- 1Brown beef or lamb. Add garlic and let simmer 10 minutes. Drain grease and add to gravy (or use the grease to make the gravy).
- 2Cook all the veggies however you like best. Use anything that sounds good. I like root vegetables and as large a mix as I can get. Peeled or unpeeled, diced or minced. You want everything bite size or smaller. You want them cooked before you add them to the meat and gravy. If you like them crunchier, just steam them lightly. If you like them mushier, cook them longer.
- 3Add veggies to meat and gravy. Mix well.
- 4If you are making your own bread, before the second rise, you need to separate the dough into individual pastie sizes -- When I use the Elevated Challah recipe, I divide it into 16 parts for large pasties, twice that for small pasties.
- 5I just divide the dough in half, and in half again, until I end up with a size that will probably work. I would guess that a small pastie is about 1/2 cup of dough. A large one is about twice that. Let the bread do its second rise.
- 6If you are buying prepared dough, make it up as you go along. I've never done it that way, but I am sure it will work just as well. Divide it into pieces big enough to stuff with the gravy mixture. I think mine usually end up around 5-6" diameter.
- 7Preheat the oven to 375 f.
- 8Roll each pastie through a bit of flour. Roll out into a circle, about a quarter of an inch thick. Fill the middle with between 1/4 to 1/2 cup of the gravy mixture (depending on the size of the dough).
- 9Mix the egg white and tablespoon of water. Spread a small amount along the edge of the dough, then fold it over. Pinch the edges closed. It will look like a half moon.
- 10Another option is to roll out two smaller circles, fill one in the middle with the gravy mixture, and set the second over the top and then pinch the dough closed (it will look like a full moon).
- 11Score the top of the dough (take a knife and poke holes or cut small lines) and place them on a parchment paper lined baking sheet.
- 12Very lightly coat each pastie with cream (this makes it brown pretty).
- 13Bake for 20-30 minutes, until it is golden brown on top.
- 14I always have leftover gravy mix, which never bothers me. I just eat it as it is.
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Nutritional Facts for Autumn Meat Pasties
Serving Size: 1 (90 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 96.6
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 1.5 g
- Cholesterol 14.6 mg
- Sodium 108.6 mg
- Total Carbohydrate 10.5 g
- Dietary Fiber 1.6 g
- Sugars 1.5 g
- Protein 5.4 g
The following items or measurements are not included:
yeast bread dough