Hand Pies (Pasties)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    ready-made pie crusts (usually sold 2 to a package)
  • 1
    medium onion, peeled and chopped
  • 1
    large carrot, peeled and finely diced
  • 1
    large potato, peeled and finely diced
  • 1
    large celery rib, chopped
  • 1
    medium parsnip, peeled and finely diced (optional)
  • 12
    lb bulk pork sausage (optional)
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DIRECTIONS

  • Bring pie crust out and to room temperature.
  • Preheat oven to 350 degrees.
  • Lightly grease, spray or use parchment on a large baking sheet.
  • Mix vegetables, and pork sausage if using. Don't precook the sausage - it will cook when the pies bake.
  • Cut crust into small circles, about 2-3 inches across. You should be able to get five or six circles out of each crust if you re-roll the pastry leftovers.
  • Place an equal amount of the filling on half of the circles, and top with another circle.
  • Fold the edges over each other towards the top, and crimp together like a traditional pie crust. Make a small slit in the center to vent steam, and brush with an egg wash if you like.
  • Place each little pie on the prepared baking sheet, and bake for approximately one hour, checking for over-browning.
  • Can be eaten hot or cold.
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