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Beef & Sausage Pasty

This is the first time I made a Hot Water Pie Crust and it was delicious! Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. The thicker crust is able to contain gravies.

It was extra thick but it cooked perfectly. I wanted to use a stronger crust because I was afraid the grease from the sausage would leak out using regular pie crust.

Crust Recipe:

2 Cups Flour

1/2 Teaspoon Salt

1 Teaspoon of Milk

3/4 Cup of Crisco Shortening

1/4 cup water

Sift Flour and Salt in Bowl

Heat the water, shortening and milk to a boiling point and remove from heat. Pour into the bowl with the flour and salt and mix in a round motion incorporating the flour. Then, using your hand, just knead it in the bowl for just a minute. Put mixture on floured piece of parchment paper. Put another sheet on top and start rolling.


1 lb. Stew Meat

2 Links of Italian Sausage, with skin removed

One Large Onion

2 medium Potatoes

Egg Yolk

Once you have your crust made and in the Springform, just fill it up with all the Pasty ingredients starting with a layer of potatoes on the bottom. Then just randomly add the rest. Roll out the cover and attach. Brush egg yolk on top. Bake on 375 for 45 minutes and then raise the heat to 425 for 15 minutes and done!

Beef & Sausage Pasty


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