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First things first, this is not a good name for a recipe….at all. There are two definitions for the word pasty and one is definitely not a pie with meat filling! Putting the name aside I tried this recipe anyway, and promptly wished I wouldn’t have. An incredibly dry and pretty bland recipe they actually got thrown away instead of eaten, which does not happen very often at my house. Usually we will just eat it anyway instead of wasting it, but even ketchup couldn’t save these!

INGREDIENTS

Filling:

• 3 cups cubed peeled potatoes
• 1 cup chopped carrots
• 1 medium onion, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound ground beef
• 1/4 pound ground pork
• 1 tablespoon butter, melted

Pastry:

• 4 cups all-purpose flour
• 1-1/4 teaspoons salt
• 1 cup shortening
• 3/4 cup cold water

DIRECTIONS

• In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside.
• For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each.
• Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.

For a printable version and nutritional information for this Mothers Pasties recipe please click here

Recipe Alterations

I followed this recipe word for word so I should have known it was not going to be very flavorful, but went ahead with the recipe as it was anyway.

Family Taste Test

As I said no one liked this one, we actually ended up just making sandwiches, which really sucks since they are time consuming and make a big mess out of your kitchen. The dry pastry was probably my fault because I have never made it before so I might have mixed it too much but there should have been some sort of a sauce or at least some spices inside the pastry.

My Thoughts

I could see making this with some alterations but I would not waste my time making it as is. I also found this recipe made way too much filling for what pastry there was so if you make it either cut the filling back or plan to use it in something else. Personally I am going to add some gravy and make the leftovers into a kind of a pot pie.

Filed under: Main Dish