Pasty Recipe

1.08.2008

Can't believe that it's taken me this long to actually make one of these! I made a pasty for the very first time last week (mom, you would be proud!). It's such a challenge to come up with interesting and new things to make for my vegetarian husband, (and sometimes downright frustrating!) and the other day I was craving pasty, something that I grew up having and which was a pretty common dish served in the town that I lived in early on growing up with my family. For this version, I just substituted the ground beef to veggie crumbles and you could barely make out the difference! And Ethan was pleased as punch, as was I!


Basic Recipe for Pasty
1 lb ground chuck (which I substituted with veggie crumbles)
1 medium onion, diced
4 large baking potatoes, sliced thinly (I diced!)
*I added (and suggest adding) the following:
1/3 of a medium sized rutabaga peeled and diced
1-2 carrots, peeled and chopped
3-4 tablespoons of either cream of celery soup or butter (to sprinkle on top of the ingredients before placing the top crust on to bake.




Double Pie Crust
2 cups flour
1 teaspoon salt
8 tablespoons shortening
5 tablespoons water

Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
Add remaining shortening and continue to mix.
Salt may be added to flour if desired.
Add water- mix with fork until forms into a ball.
Roll out into top and bottom crust.
*You may use purchased crust for this if you wish!*

Preheat oven to 350.
Put uncooked pie crust into bottom of 9" pie plate.
Cover with a layer of sliced (or diced) potatoes.
Sprinkle with 1/3 of the onions.
Crumble 1/2 ground chuck (or veggie crumbles!) and spread over potatoes.
Continue layering ending with potatoes and onions.





Put 3-4 tablespoons of soup or butter on top of mixture and cover with top crust.




Put a few holes in it for steam to escape.
Bake approximately 1 1/2 hours until potatoes are soft.
Let sit 10 minutes before slicing.
Serve in slices as a pie with Chili Sauce (or ketchup) on the side and enjoy!


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Marci Knecht said...

Mmmm! Looks delicious. In Canada we called that "tourtiere"

Esther said...

That sounds and looks very yammie. Never made a pie but your description might do the trick. Love, es

dulittle - danice said...

It looks good enough to eat! I am amazed at the integrity of your crust. It really held up well when you cut it. It makes it s much more appealing not to have blob of food on your plate. Can't wait to try this.

Lisa said...

This looks delicious. I'm going to copy this post and try this one. Hope the kids will eat it. They can be so finicky.

Hope all is well!

Molly said...

You are like Martha Stuart girl. If you lived closer I'd tell ya to stop making us all looked bad, even john commented on your perfectly cubed veggies.

Goddess, that's what you are.

happydays525 said...

Ha..ha..Molly! If you only knew what the rest of the kitchen looked like when I took those pictures! ;) And, this was one of those inspirational dinners...you know, the ones when you think back to when you had no kids and had time to prepare a wonderfully creative meal that actually tasted good? And, Cherity - if you're reading this, do you remember when I made us that Spinach Kieche in P-Ville? Mmmmmm, if only Ethan ate Spinach!

Anyways, thanks Molly for the crazy comment!

Lisa Dickinson said...

Yum - O! (said in my best Rachael Ray imitation) And I have to agree, the photos would make Martha proud. I am printing and saving this one - but I've got to get motivated to make the crust. Can I cheat and use a frozen one?? :P

Rita Weiss said...

well doesnt that look tasty :) awesome scrappy work too jennifer!