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Meat and Potato Pasties (Reader Recipe From Erin Bried)

Meat and Potato Pasties
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 350° F. In a large bowl, combine the beef, potatoes, onions, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Place the flour, butter, and 1 teaspoon salt in a large bowl. With a pastry blender or 2 knives, cut in the butter, working until the mixture resembles coarse meal, with a few pea-size lumps remaining. Add 2⁄3 cup ice water; mix with a fork and work with your hands until a dough comes together. If the dough is still crumbly, add more ice water, 1 tablespoon at a time (up to 4 more tablespoons). Do not overwork. Shape the dough into 4 small disks and let rest for 10 minutes.
  3. On a lightly floured surface, roll each disk into a 10-inch circle.
  4. Divide the beef mixture among the circles of dough, shaping the meat into a small loaf. Gather and pull up the sides of the dough around the filling, pressing the edges together to form a seam on top. Using your fingers, crimp the seam. Transfer the pasties to a parchment-lined baking sheet. Bake until golden brown, 1¼ to 1½ hours.
By May, 2010

Nutritional Information

  • Per Serving
  • Calories 1,278
  • Fat 71g
  • Sat Fat 41g
  • Cholesterol 271mg
  • Sodium 822mg
  • Protein 39g
  • Carbohydrate 121g
  • Sugar 4g
  • Fiber 6g
  • Iron 9mg
  • Calcium 87mg
What does this mean? See Nutrition 101 .

Quick Tip

Dough and a rolling pin
If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again.

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