17 Reviews

These were just ok for us...they took longer than 30 minutes to cook..I took them out after 30 and the crust was not done so I had to put them back in. After 15 more minutes they were close enough since the kids were starving. I think I will try these with just pie crust instead of puff pastry(personal preference) This was for ZWT 07

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Queenofcamping May 28, 2007

These were really good! However, I did make some tweaks. I used ground turkey, just to lighten it up a bit. I added cinnamon to the spice blend, which really perked up the flavor a lot. I found the mixture to be really soupy, so I ended up draining off a lot of the liquid. I would use considerably less broth than written here and probably would drain the tomatoes before adding them. I used refrigerator biscuits instead of puff pastry - they were the perfect size rolled out, and a lot more economical than puff pastry. They were a hit at my party last night!

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GramercyGal July 28, 2012

Simply delicious tartlette. Just delicious, I never changed a thing. I'm so glad that I tried this dish. It is the best meatpie of its type that we have ever tried. They were shared with our neighbors....two of them came looking for more, that's how special these babies are. So tasty and savory, I loved the combination of mashed potatoes, beef, onions and tomatoes in the puff pastry. I used herbs de provence to flavor the pies. So so good, I highly recommend these to everyone. They are very impressive looking. Made for Under Cover - Pies and Tarts for June In the Photo's Forum :)

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Baby Kato June 30, 2010

Awesome recipe! I played around with it a little bit--doubled the recipe, used my normal pie crust, added some carrots. In addition to the soy sauce, I added some Worcestershire sauce, which added a great complexity. I've got a couple left in the freezer, along with the remains of the filling so I can easily make more. Thanks so much for sharing!

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Edana May 25, 2010

Wow! These were SO good. My husband won't stop raving about them. We were both really impressed with them. I made a few small changes......I kept my potato in small pieces (about the size of a playing dice) and I also put cooked carrots the same size in. As I wasn't going to have the mash to soak up some of the liquid i cooked down for about 10 minutes after I added the stock. I made these into pasties. So yum and my husband won't eat another pastie again. :) Thank you so much for a great recipe that we will definately use again.

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*christie June 19, 2009

Best recipe for these of all the recipes I've tried! Thanks!

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Melanie Adrienne September 18, 2011

My family loved these. I made them into turnovers. I did not have puff pastries so I made a pie crust. It's a lot of work to do the pie crust but the result was very good. Everyone took some for lunch today and they were all happy. Thank you. Next time I will use the pastries to save myself a lot of time.

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Nado2003 August 31, 2010

Nice! I also added a bit of Worcestershire sauce. Very good :)

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Ayame June 29, 2010

I made these for my English neighbors-they ate 2 tonight and will freeze the others. They called to say they were thrilled and the pies were DELICIOUS! I wasn't sure what herbs to use so I sprinkled in some parsley and celery leaves. Mrs.B served w/ gravy, peas, and salad. Thank you so much for a great recipe, French Tart!!!

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Mrs.Jack November 03, 2008

French Tart, these are fantastic! What a great idea to include the potato in the filling! I'm lucky enough to have a pie maker and this made 24 small pies in my pie maker. After tonight's dinner I now have 18 pies in my freezer. Dave had his (4!)with cheese and gravy. My girls had theirs as is as they had eaten them before I had time to offer them any gravy! A definite family keeper and will be made again soon.

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Jewelies May 29, 2007
Traditional English Beef & Potato Picnic Pies - Pasties