Pasties Entree / Appetizer

READY IN: 1hr 15mins


  • Crust
  • 4
    cups sifted flour
  • 2
    teaspoons salt
  • 1
    cup chilled shortening
  • 12
    cup lard or 1/2 cup chilled shortening
  • 13 - 12
    cup ice water
  • Glaze
  • 1
  • 1
    tablespoon water
  • Filling
  • 1
    lb 90% lean ground beef, browned and drained well
  • 34
    cup onion, minced
  • 3
    cups raw russet potatoes, peeled, cut in 1/4-inch cubes
  • 2
    teaspoons salt
  • 12
    teaspoon pepper


  • Crust:.
  • Pulse flour and salt in food processor; add shortening and lard. Pulse until it looks like coarse meal. Add 1/4 cup ice water, pulsing 10 times, then add 1 tablespoon at a time using only enough water for dough to just come together. (To make this the old-fashioned way: use 2 knives to cut shortening into flour; mix in water with a fork). OR substitute 2 packages refrigerated pie crust.
  • Pat dough into a disk, wrap in foil; refrigerate while making filling. (I don't know why foil, it's what my grandma used).
  • Filling:.
  • Cook the beef, drain and set aside. (You can substitute 1# leftover roast beef cut in 1/4" cubes, reduce seasonings).
  • Don't use food processor to cut potatoes or onions.
  • Cut the onions, place in strainer.
  • Cut the potatoes, add to onions, rinse and drain well. If you don't rinse them, the onion flavor will be too strong and the potatoes will discolor.
  • Combine filling ingredients adding salt and pepper.
  • Pre-heat oven to 450°F.
  • Break off a third of the dough, (return remaining dough to refrigeraor) shape into a ball and roll out on lightly floured surface into a 12" square.
  • Using a saucer, cut out 4 circles.
  • Brush the edges with glaze, spoon 1/3 cup of filling onto one half of the dough, avoiding the glazed edge.
  • Fold over the other half of the dough to encase the filling and make a half moon shape.
  • Dip a fork in flour and press the edges to seal.
  • Transfer to a greased baking sheet.
  • Brush with glaze.
  • Cut 3 slits in top of pastie to allow steam to escape.
  • Repeat with remaining dough circles.
  • Bake, 1 baking sheet at a time, uncovered 15 minutes at 450°F.
  • REDUCE heat to 350F and bake uncovered 30 minutes longer.
  • Repeat with remaining dough and filling.
  • Remember to increase oven temperature for next batch.
  • Cut with a biscuit cutter. Fill and seal. Bake 10 minutes at 450F, then 20 minutes at 350°F.
  • Place in 350F oven 10 - 15 minutes for entree size; 5-10 minutes for appetizers.