Hand Pies/ Pasties

Sass Muffin

Sass Muffin

Coffee Queen ☕
NCT Patron
Found a recipe similar to those I've had in Michigan and Cornish pasties in England.
I'll probably switch up/add additional seasonings when I make these.
Next week sometime since I'm working the weekend.

www.pillsbury.com

Grands!™ Beef and Stout Hand Pies

Pasties are hearty, handheld pastries that are traditionally filled with meat and potatoes. Want to try out a modern spin on a traditional pasty? Whip up some tasty ground beef hand pies with tender sweet potatoes and dark, bold Irish stout. As an added bonus, these easy beef hand pies take just...
www.pillsbury.com
 
Sass Muffin said:
Found a recipe similar to those I've had in Michigan and Cornish pasties in England.
I'll probably switch up/add additional seasonings when I make these.
Next week sometime since I'm working the weekend.

www.pillsbury.com

Grands!™ Beef and Stout Hand Pies

Pasties are hearty, handheld pastries that are traditionally filled with meat and potatoes. Want to try out a modern spin on a traditional pasty? Whip up some tasty ground beef hand pies with tender sweet potatoes and dark, bold Irish stout. As an added bonus, these easy beef hand pies take just...
www.pillsbury.com
Click to expand...

Grands!™ Beef and Stout Hand Pies​

  • Prep25 MIN
  • Total40 MIN
  • Ingredients7
  • Servings8
Hide
Grands!™ Beef and Stout Hand Pies

Ingredients​

​

Steps​

  • Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in sweet potato, stout, salt and pepper. Heat to boiling. Reduce heat; cover and simmer about 8 minutes or until vegetables are tender. Uncover; cook 1 to 2 minutes longer or until liquid is evaporated.
  • Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place on cookie sheet. Spoon about 1/4 cup meat mixture onto center of each round. Fold dough in half over filling; press with fork to seal.
  • Bake 12 to 15 minutes or until golden brown.
 
Yikes!
The crimping didn't take lol
I used plain beer and added some Worcestershire too.
I've got a few deliveries to make to some friends 🤣
Next time I'm using a firmer pastry.
I'll have mine for dinner in a little while.

IMG_20230228_153304847_HDR.jpg
 
Lee, I flipped/curled the edges first, then crimped with a fork.
Only one of them barely held together.
The top one.
Thank goodness the meat filling didn't come oozing out 🤔

I sent a picture to two friends asking if they'd like a couple each.
Jules said oh yes please, they look happy, they're smiling lol
 
lilbopeep said:
They look good. Maybe wet the edges with water or egg wash before crimping. That may help. Try puff pastry.
Click to expand...
That's probably how they made them at a place Steven and I used to go to in St. Ives and most places in England.
The edges looked rolled and braided.
 
You must log in or register to reply here.
Top