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Raciónes: 24


Cost per serving $1.50 view details


  1. Brown beef or lamb. Add garlic and let simmer 10 minutes. Drain grease and add to gravy (or use the grease to make the gravy).
  2. Cook all the veggies however you like best. Use anything that sounds good. I like root vegetables and as large a mix as I can get. Peeled or unpeeled, diced or minced. You want everything bite size or smaller. You want them cooked before you add them to the meat and gravy. If you like them crunchier, just steam them lightly. If you like them mushier, cook them longer.
  3. Add veggies to meat and gravy. Mix well.
  4. If you are making your own bread, before the second rise, you need to separate the dough into individual pastie sizes , I divide it into 16 parts for large pasties, twice that for small pasties.
  5. I just divide the dough in half, and in half again, until I end up with a size that will probably work. I would guess that a small pastie is about 1/2 cup of dough. A large one is about twice that. Let the bread do its second rise.
  6. If you are buying prepared dough, make it up as you go along. I've never done it that way, but I am sure it will work just as well. Divide it into pieces big enough to stuff with the gravy mixture. I think mine usually end up around 5-6" diameter.
  7. Preheat the oven to 375 f.
  8. Roll each pastie through a bit of flour. Roll out into a circle, about a quarter of an inch thick. Fill the middle with between 1/4 to 1/2 cup of the gravy mixture (depending on the size of the dough).
  9. Mix the egg white and tablespoon of water. Spread a small amount along the edge of the dough, then fold it over. Pinch the edges closed. It will look like a half moon.
  10. Another option is to roll out two smaller circles, fill one in the middle with the gravy mixture, and set the second over the top and then pinch the dough closed (it will look like a full moon).
  11. Score the top of the dough (take a knife and poke holes or cut small lines) and place them on a parchment paper lined baking sheet.
  12. Very lightly coat each pastie with cream (this makes it brown pretty).
  13. Bake for 20-30 minutes, until it is golden brown on top.


Nutrition Facts

Amount Per Serving %DV
Serving Size 67g
Recipe makes 24 servings
Calories 122  
Calories from Fat 44 36%
Total Fat 4.88g 6%
Saturated Fat 2.14g 9%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 760mg 32%
Potassium 195mg 6%
Total Carbs 14.0g 4%
Dietary Fiber 1.4g 5%
Sugars 4.46g 3%
Protein 5.45g 9%
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  • jacqueline
    22 de Septiembre de 2012
    This recipe sounds very good. I have tried pasties in the past and love them. I would like to make this with roat beef.
    • jacqueline
      22 de Septiembre de 2012
      I think I will try this recipe. I also think I will try it with left over roast beef. MMmmmm....sounds so good. This is something I can make for my college kids to take with and warm in the micro during lunch. I do believe that in the olden days, these were brought to work in the metal lunch cans and eaten at what ever room temp it happened to be.
      1 reply
      • Bob Towlson
        22 de Septiembre de 2012
        The Welsh & Scottish coal miners used to take them for their meal, they would hold on to the one thick end and eat to that section & then discard it. As they had no way to wash their hands down in the mine.

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