Hometown Pasty Pies Recipes

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Steps:

• Preheat oven to 450°F.
• Place crust in an 8-inch pie pan and press into bottom of pan.
• In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
• Place filling into the pie pan and top with second pie crust.
• Seal edges of crusts together and cut vents into the top crust.
• Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
• Serve topped with beef gravy or ketchup, if desired.
• ***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.

Steps:

• 1. Bring 4 ready made refrigerated pie crusts to room tempature . I usually just take them out while prepare the meat mixture and they are softened enough by then to unroll easily. Mix all ingredients ( except the pie crusts) well in a large mixing bowl. It works best to use your hands to mix. Add salt & pepper (to taste) ,a little at a time , as you mix. That allows the salt & pepper to get mixed in better. Place a single crust into each of two deep dish pie plates, press in. Divide meat mixture between the two crusts and pat it down some to hold it together well, it should be well above the depth of the pie plate,be sure to keep it pretty even across so it will cook evenly. Use the other two crusts as tops. Pinch edges together all the way around and cut off excess crust. Cut a few 1 inch slits in top of each pie. Brush edges of crust with a little milk to keep them softer. Bake about 1 hour and 20 minutes at 350* uncovered. If using foil pie plates bake them on a baking sheet. Let the pies set for about 10 minutes before cutting.
• 2. note* If you're unsure if the middle is done you can use a meat thermometer or simply poke the potatoes with a fork to test for doneness.
• 3. THIS RECIPE CAN BE CUT IN HALF VERY EASILY TO JUST MAKE ONE PIE. I LIKE MAKING TWO , BAKING THEM BOTH AND THEN FREEZING ONE FOR ANOTHER DAY. ONE PIE WILL SERVE 4 TO 6 PEOPLE EASILY
• 4. Traditionally in this neck of the woods people eat pastys with either ketchup or beef gravy, but they are also very very tasty on their own.

Steps:

• 1. Crust: Melt butter and crisco in microwave. Stir in rest of ingredients. Do Not over mix. Let cool. Filling: In a very large bowl, add ground beef and pork together, squishing together with a clean hand to combine. Roughly break apart into smaller pieces (dime or nickle size) but not tiny. Add in veggies and mix ingredients well. Roll dough into 10 inch circles (for large ones). Add 1 cup filling on one side of circle. (this is for Jumbo, a smaller size is easier to work with using 1/2 cup filling and roughly 5 in round pieces of dough). Wet(with water) edges around side with filling. Add 1/2 tsp butter on top of filling. Fold dough over the side with the filling. Press and seal edges tightly. Trim edges and make a 1 in slit on top of pasty. Brush top with milk. Repeat until all ingredients are gone. (may need an extra batch of dough) Bake for 1 hr at 400° F. Let cool slightly before serving, or let cool completely before storing. Serve with your own brown or mushroom gravy mix or a brown gravy dry mix prepared according to instructions.
• 2. Note: If you have a tool to make pocket pies, it may be easier to fill and press the dough. These ARE foodsaver friendly. To do this without losing its shape, freeze cooled pie in freezer first on a pan or plate. Once hardened, you can place them in the food bags. I do a few single ones, and some with two in them so I do not have to keep unthawing these. To reheat. Remove from foodsaver bag while frozen and place in container, or plate and let thaw in fridge or counter top. Reheat in microwave if you wish, but it is best to reheat at 400° for 20 minutes or so until heated through.