Everyone has the dishes they love from their childhood. The one or two meals that just bring back great memories and makes you feel good when you eat it. For me, one dish is called “Pastie,” pronounced [pass-tee].
The dish, which originated in England, can be made two ways: a smaller, filled hand pie or a standard pie, like the one my mom made. It’s filled with any spiced meat, onion and potatoes. It can be fried or baked. The hand pie version is apparently very popular in Michigan and Cornwall, England.
I’ve made some changes to my mom’s recipe by adding in some extra spices and pouring over gravy when it is served, but the essence of the original dish I grew up with is there.
Here’s what you need.
- 2 pie crusts (store bought or homemade)
- 1 pound ground beef, cooked and drained
- 3-4 larger red potatoes, diced into 1 inch chunks
- 1/2 onion, diced
- 2 cloves garlic, diced
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried parsley
- 1 tbsp. olive oil
- Salt and pepper to taste
- Worcestershire sauce – add to taste (optional)
- Soy sauce – add to taste (optional)
- 1 packet of brown gravy, prepared separately
Preheat oven to 350 degrees
In a sauté pan, pour in olive oil and add onion. Cook onion until softened, about 8 minutes. Add garlic and cook until soft, about 2 minutes. Remove onion and garlic from the pan into a separate bowl. Add in ground beef and cook until browned. Drain excess fat from ground beef and add back in the onions and garlic. Add in the potatoes, salt, pepper and spices. Cook until the potatoes start to become translucent.
While the mixture is cooking in the sauté pan, prepare the pie pan by placing one of the unbaked pie crusts in the bottom of the pie dish.
Once the potatoes are just starting to cook, place all the filling into the crust and top with second pie crust. Crimp edges, slice a vent into top of pie to allow steam to escape and place in oven to bake for 30-35 minutes.
If the pie crust starts to brown too quickly, you can place aluminum foil over the top to stop the browning.
Once baked, let cool for 10 minutes while you prepare the brown gravy. Slice into pie pieces and serve with gravy on top.
Other posts from Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Chocolate Potato Candy (ew.)
- Baking Through History: Fry Bread Tacos
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way