Best 8 Ground Beef Pasties Recipes

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BEEF PASTIES



Beef Pasties image

Provided by Robert Irvine : Food Network

Time 45m

Yield 8 pasties

Number Of Ingredients 13

2 pounds bacon, minced and cooked, drained
2 pounds ground beef, cooked and seasoned
4 cups cooked and small-diced potatoes
2 cups cooked and small-diced carrots
1 cup cooked and small-diced onion
1 cup English peas
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground ginger
1 teaspoon grated nutmeg
4 sheets puff pastry
4 eggs, beaten

Steps:

  • For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
  • For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

MOTHER'S PASTIES



Mother's Pasties image

PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 5 servings.

Number Of Ingredients 13

3 cups cubed peeled potatoes
1 cup chopped carrots
1 medium onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted
PASTRY:
4 cups all-purpose flour
1-1/4 teaspoons salt
1 cup shortening
3/4 cup cold water

Steps:

  • In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.

Nutrition Facts : Calories 958 calories, Fat 49g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 1026mg sodium, Carbohydrate 101g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein.

PASTIES II



Pasties II image

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Provided by RaiderMom

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 2h

Yield 6

Number Of Ingredients 11

3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
¼ rutabaga, cubed
1 carrots, diced
salt and pepper to taste
6 tablespoons margarine

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
  • Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g

BEEF AND POTATO PASTIES



Beef and Potato Pasties image

The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.

Provided by Sam Worley

Categories     Pastry     Beef     Potato     Michigan     Bake

Yield Makes 4

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for surface
2 teaspoons kosher salt, divided, plus more
10 1/2 tablespoons unsalted butter, divided, plus more for serving
3/4 pound boneless chuck steak, cut into 1/2" cubes
1 medium russet potato, peeled, cut into 1/2" cubes (about 1 1/2 cups)
1/2 medium onion, finely chopped (about 1 cup)
3/4 teaspoon freshly ground black pepper
1 large egg
Ketchup (for serving; optional)

Steps:

  • Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
  • Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
  • Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
  • Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
  • Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.

EASY CORNISH PASTIES



Easy Cornish Pasties image

These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal. -Judy Marsden, Ontario, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 pasties.

Number Of Ingredients 10

1/2 pound ground beef
2 tablespoons all-purpose flour
1/2 to 1 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 teaspoon beef bouillon granules
1/4 cup water
1 cup diced peeled potatoes
1/2 cup diced carrots
2 tablespoons finely chopped onion
2 packages (11 ounces each) pie crust mix

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

Nutrition Facts : Calories 289 calories, Fat 18g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 521mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

BEEF PASTIES



Beef Pasties image

We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 cups cubed cooked roast beef (1/4-inch pieces)
1-1/2 cup finely chopped cooked potatoes
1 cup beef gravy
1/2 cup finely chopped carrot
1/2 cup finely chopped cooked onion
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
Half-and-half cream

Steps:

  • In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.

UPPER PENINSULA PASTIES



Upper Peninsula Pasties image

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

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.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

GREAT GRANDMA JOHNS' PASTIES



Great Grandma Johns' Pasties image

This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.

Provided by JJohns

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup shortening
¼ cup cold water
¾ pound boneless beef sirloin, cubed
1 medium onion, sliced
2 medium potatoes, peeled and thinly sliced
1 teaspoon dried parsley
salt and ground black pepper to taste
¼ cup water, or as needed

Steps:

  • In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
  • Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
  • Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
  • Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
  • Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.

Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g

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