1/2 Photos of Easy Pantry Pasties
Another Pantry Challenge recipe - I was craving pasties, but also had leftover commercially prepared pie crusts from the holidays to use up. So I figured out what else I had in my pantry and freezer, and here's what I came up with! They were very tasty, if I say so, myself. :) If you use curry powder, they're like samosas... without, they're like pasties. Both ways are delicious!
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Units: US | Metric
- 3/4 cup diced frozen carrots or 3/4 cup peas and carrots
- 1 teaspoon butter
- 1 lb lean ground beef
- 1/4 cup diced yellow onions or 2 tablespoons minced dried onion
- 1 clove garlic, minced
- 1 (16 ounce) can whole white small potatoes, drained and cut into 1/4 inch cubes or 1 1/4 cups cubed cooked potatoes
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 1/2-1 teaspoon curry powder (optional)
- salt and pepper, to taste
- 4 pie crusts, from store (2 pkgs)
- 1Preheat oven to 350 degrees F.
- 2Thaw and partially cook the carrots by microwaving them on high, together with the butter, for 90 seconds; set aside.
- 3In a non-stick skillet over medium heat, brown the ground beef; when the meat is about halfway cooked, add the onion, garlic, and carrots, and sauté until beef is completely browned, about a total of 7 to 10 minutes; drain drippings, if any.
- 4In a bowl, combine the beef mixture, cubed potato, and cheeses (and curry powder, if using), then season to taste with salt and pepper; stir well.
- 5Place one of the pie crusts on a lightly-floured board, then mentally imagine the crust divided into 4 equal pieces: place about 1/2 to 3/4 cup of the cooked meat mixture in each equal quarter of the crust- make sure to leave about a 1/4 inch aisle beside each mound of mixture (the aisle should basically be the lines which divided the crust into 4 equal pieces, plus the outside edge).
- 6Moisten the uncovered"aisles" and outside edge portions of the crust with water or milk, then place another crust over the top of it all and carefully press it down onto the exposed bottom crust areas (the"aisles" and outside edge), making sure that the mounds of meat are covered by crust.
- 7Cut the 4 pasties away from each other down the middle aisles; using a fork, press the edges all around each pastie to make sure edges adhere.
- 8Repeat the assembly process with the remaining crusts and meat filling.
- 9Place the pasties on a lightly pan-sprayed non-stick baking sheet (4 should fit per large baking sheet, you might need to cook in two batches) and bake at 350 degrees F until crusts are golden brown, about 30 minutes.
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Nutritional Facts for Easy Pantry Pasties
Serving Size: 1 (249 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 557.7
- Calories from Fat 303
- Total Fat 33.7 g
- Saturated Fat 13.6 g
- Cholesterol 59.2 mg
- Sodium 585.7 mg
- Total Carbohydrate 41.9 g
- Dietary Fiber 2.4 g
- Sugars 4.2 g
- Protein 20.4 g