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Beef Pasty Pie

This is my Mom's Beef Pasty recipe. It was her Mother's Mother's recipe. There are many different kinds of pasties and most are handheld pies but this is the way my Mom made it for us for many years. We had 6 kids in our family and my Mom used to make these maybe every three months for us. I cannot imagine how she made 8 at a time but she did. She used a fork and put our initials into each pie so we knew it was ours. Some didn't like onions, some like more potatoes than meat, etc. Plus, the initials vented the pie to let the steam out while it cooked. This one pie is good for 3 or 4 people or dinner for one person with a lot leftover. When you buy the stew meat, try to get cuts with some fat on it. Also, this morning I made the crusts. The Pillsbury Ready made crusts are perfect for this pie. I just had so much flour and butter on hand I decided to give it a go.

My dough. Earlier today I wrote a post how to make this food processor dough.


A top and bottom pie crust (Pillsbury ready crusts work great!)

One Large Potato

One Medium white onion

1 Pound Stew Meat

Salt & Pepper

1 Egg for Egg Wash (add 1 TBSP water to the egg)


Trim the stew meat of the fat where possible. Save the fat to the side. This fat will be put inside the pie last and used to moisten the pie as it cooks.

Peel and slice the potato as shown in the picture. Cut the onion as shown in the picture.

Lay down a bottom crust and arrange one whole sliced raw potato. I like to use the rounded edges towards the outside of the pie so that the potato does not pierce the crust when I put the top layer on. Season potatoes with Salt & Pepper.

Next, add the layer of trimmed beef.

Next, a layer of the sliced onions. Sprinkle Salt & Pepper. The last thing to do is to add the fat you trimmed off the meat and that goes right on the top. This fat will keep the pie moist.

Cover with a top crust and pinch around the sides with a fork. Using a fork, put your initials in the center of the pie so that the pie can vent while cooking. Brush the whole top with the egg wash.

Bake for 1.5 hours on 375. If the crusts start to brown early, using coils of foil, cover the outer crust.


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