Ready in 45 minutes
This is a welsh meat pie that my ex-mother-in-law use to make. I wrote this recipe it comes very close to hers. Taste great hot or cold.
"I love pasties. I also always got them when visting my grandparents. My great-grandparents were from Finland. My family also added ground pork with the ground beef. It's great!"- sunshine71
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Roll out pastry until it is approximately " thick and 14" round, put in bottom of 9" pie pan. Add 1/3 of onions, sliced potatoes, 1/3 of onions, salt and pepper, then ground beef, and rest of onions and more salt and pepper. Add top crust, pinch edges together and put 2 slits in top to let steam out while pastie cooks. Bake at 375 for 1 hour.
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Arteca79 4 months agoDefinitely needs rutabaga! I'm from 'The U.P.' of Michigan and this has always been a staple in our homes!!!
gbookwormm 1 year agoThis was my first attempt at making pasties, so I tried following the recipe exactly. The amount of potatoes seemed a bit extreme, so I only used half. When I baked them the edges burnt, but the pastie itself turned a nice golden color. My husband took them for lunches and he said they tasted a bit bland, and that there were too many potatoes. I might use this recipe for a base for experimentation, but probably won't make it outright again.
Robinvj 1 year ago
Astancilwomack 3 years agoThis was not bad! To me it was a bit bland but considering there are only like 4 ingredients I'm guessing it is supposed to be. I'd make it again with a few tweaks.
forgottenbetty 4 years agoI love these.. I remember these growning up .... I personally like a rich dark brown beef gravy. I put on top of mine when they are done.
sunshine71 7 years agoI love pasties. I also always got them when visting my grandparents. My great-grandparents were from Finland. My family also added ground pork with the ground beef. It's great!
tofbaking 8 years agoGreat Recipt! My family loves Pastie. We always got when visiting Grandma and Grandpa in Upper Michigan.
Keith Bradley 8 years ago[I made edits to this recipe.]
promfh 8 years agoThe traditional version of this is from Cornwall, England and includes rutabegas or 'Swedes' as they are called there. Originally intended for miners to carry in their lunchboxes, they are a hardy meal for anyone who carries their lunch.
walleyeman 8 years agoneeds rudabeggies,its a Cornish traditional dish. A stape here in the Upper Penn. of Michigan.
Keith Bradley 8 years ago[I posted this recipe.]