Beef Pasties
Also known as Tiddy Oggies, originate in Cornwall, England. These hand pies were made every day for coal miners to eat for lunch. They have spread around the world with immigrants. Many versions of them exist around the world. They are especially popular in upstate Michigan. They are basically a pot roast inside of a pie crust that you can eat on the go, or with a fork and knife for a cozy, sit down meal.
Equipment
- pressure cooker or slow cooker
- Rolling Pin
Ingredients
- 2.5 lbs. stew meat, chopped into smaller pieces
- 2 cups potatoes, scrubbed and chopped
- 1 cup carrots, peeled and chopped or sliced
- 1 onion, peeled and chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup water
- 2-3 packets beef gravy mix, preferably Pioneer brand
- 2 double pie crusts *refer to our basic pie crust recipe
Instructions
- Cut up the stew meat and vegetables. Drizzle a little olive oil in the instant pot. Use the sauté function to brown the meat. Turn off the sauté function.
- Add the vegetable, salt, pepper and water. Stir all together. Secure the lid and close the vent. Set manually to cook for 30 minutes.
- While this is cooking, I make the pastry. You could buy pie crust or puff pastry. I always make a double batch of a double crust, so I end up with four crusts. I divide the pastry into 12 equal sized dough balls. I never use them all, but I would hate to not have enough, and then have to make more. I have gotten as many as 10 pasties out of this recipe. They are GRAT leftovers, and also freeze well.
- When it is done cooking, release the steam through the vent. When the steam is done, remove the lid. Use a slotted spoon to remove the meat and vegetables and spread out on a large baking sheet so it can cool quickly.
- Measure out the liquid left in the instant pot to make the beef gravy according to the packet instructions. If you do not have enough liquid, add water.
- Mix 1 cup of the prepared gravy with the meat filling.
- Roll out the first dough ball into a small circle. I like to make some smaller and some bigger. You may use a small paring knife to cut around the perimeter to a better size, if needed. For a 9-inch circle use about a ¾ cup of filling. For a 7-inch circle use about a ½ cup of filling.
- Place the filling on one half of the circle. Cut a few vent holes on the other side with a small paring knife. Fold over the empty side of the dough on top of the filling. Roll up the open sides and pinch shut. Place on a baking sheet.
- Preheat oven to 400°. Repeat steps 7 & 8 with the rest of the dough balls.
- Whisk an egg yolk with 1 tsp of water. Brush it over the top and around the edges of each pasty. Bake for 45 minutes.
- Eat right away with or without gravy on the side or over the top. Cool extras before individually wrapping in foil and refrigerating, For the freezer, wrap in plastic wrap and package in a Ziploc freezer bag.
Notes
Slow cooker - Brown the meat in a large skillet with a little olive oil. Put it into a slow cooker when done, and add the veggies, thyme, salt and pepper and water. Place the lid on and cook on high for 4-5 hours. Proceed with the rest of the recipe as instructed.