Easy Hand Held Chicken Meat Pie Recipe
Another favorite food from my childhood is pasties.
These little meat pies come from the Lewis side of my family. They are passed down through my grandmothers Welsh heritage. Pasties are also a regional favorite in many parts of the United States. I have read of festivals and bake offs centered around this little treat.
The pasty's origin is, to my understanding, a meal that the women would make for the old time minors. Something that was easily transported and consumed.
My earliest memory of Pasties is of my Grandma Lewis making them for the deer hunters.
My grandfather and uncles would wrap them in tin foil, stick them in the oversized pockets of their hunting coats and head off into the woods.
Although I was given plenty to eat at home, I could not wait to head out into the woods with my own foil packet. And I must confess that when it was finally my turn, the pasties never made it to lunch time before I gobbled them down!
Now I usually make them as a request from one of my family.
Most recently I made them as a birthday dinner request for my daughter-in-law, Julianna. Julianna is the perfect addition to our family. She is a wonderful wife, mother, daughter, and sister. She has taken to her role as a Pastor's wife without hesitation and is a great biology teacher. We didn't know how much we were missing her until she came into our lives.
In my opinion, the shell of the pasty is key to it's success.
My crust is flaky, delicious, and strong enough to contain the meat filling.
I will post the recipe down at the bottom.
The sky is the limit when it comes to the pasty filling.
There are many different combinations, but I stick pretty close to how my grandmother made them.
The basic batch of filling starts with 2 pounds of ground meat. I prefer venison, but beef will serve almost as well.
While the beef is browning, I add 1 pack of onion soup mix, and salt and pepper to taste.
Once browned , you can remove from the heat.
The only other ingredients that I use are potatoes, frozen peas, and carrots.
The potato and carrots are diced into small pieces and par boiled.
If you do not par boil, the veggies will be pretty crunchy, which is a turn off in my opinion. Frozen peas will come out perfectly.
One thing I do need to add here is that my wife has discovered canned potatoes. At first, I turned my nose up at the idea but, they are actually quite good and two cans will work perfectly for a batch of filling. One can of carrots will work fine as well.
I will usually take a small amount of the pie dough and roll it into a roundish shape. This time I rolled out larger amounts and used a saucer for a template. This worked very well.
Place enough filling onto the crust so that it mounds up but not so much that you cannot seal the crust.
Place some water or beaten egg around the edge of the crust. (the side where the mixture lays)
Once the crust is folded over you can crimp with a fork, flute, or roll over and seal. Whatever floats your boat.
Place the formed pasties onto an un-greased cookie sheet and brush with beaten egg.
Cut in two or three vents to allow the steam to escape. Pop in a 375 degree oven and bake for 25 to 30 minutes.
If you are able to wait, let the pasties cool down a little and then enjoy. They are great warm or cold. They heat up well and will last for a couple of days in the fridge. (at least I am told that they will last in the fridge!) Sometimes we will also make a beef gravy to pour over the pasties.
Julianna and her birthday plate loaded up with pasties.
Here are the recipes
Pasties (handheld meat pies)
Recipe type:Main Dish
Prep time:
Cook time:
Total time:
Serves:12 to 15
- 2 lbs Ground Beef or your favorite ground meat
- 1 Pack Onion Soup Mix
- Salt and Pepper to taste
- 4 Medium Potatoes diced and par-boiled or 2 cans diced potatoes
- 3 carrots diced and par-boiled or 1 can of carrots
- 1 small bag frozen peas
- 3 batches of double pie crust (or more as needed)
- Brown meat with onion soup mix and salt and pepper to taste. Set aside.
- Peel, dice, and par-boil potatoes and carrots.
- Add potatoes, carrots, and peas to meat and mix.
- Roll out pie crust to about a 6" circle.
- Add ½ to 1 cup of the meat mixture to the pie crust.
- Brush a little water to one edge of the pie crust.
- Gently fold the crust over and seal with a fork or your preferred method.
- Place the pasties on an un-greased cookie sheet and brush with egg and cut two or three vent holes.
- Bake at 375 degrees for 25 to 30 minutes or until done.
PIE CRUST FOR DOUBLE CRUST
2 Cups Flour
1 Teaspoon Salt
1 Teaspoon Sugar (I do not add sugar if I am making a savory pie)
1/3 Cup Butter Flavored Crisco
1/3 Cup Crisco
6 to 7 Tablespoons Ice Cold Water
Mix dry ingredients and add Crisco then cut into coarse crumbs with a pastry cutter.
Add water and mix just until incorporated
Flatten into a disk and wrap in saran wrap and chill for 30 minutes
Use pie crust as desired.
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Source: https://thewoodworkingbaker.com/pasties-handheld-meat-pies/
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