Quick Pasty Pie
Per serving
This is my much quickened version of a pasty, put into pie form. For those who are unfamiliar with pasties, they are a pastry filled with meat, potatoes and onions, then folded into a half-circle. I live in an old mining town and these are still popular from the old days when the men would take them in their lunch boxes.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 450°F.
- 2
Place crust in an 8-inch pie pan and press into bottom of pan.
- 3
In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
- 4
Place filling into the pie pan and top with second pie crust.
- 5
Seal edges of crusts together and cut vents into the top crust.
- 6
Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
- 7
Serve topped with beef gravy or ketchup, if desired.
- 8
***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.
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