Steak and Potato Pasty Pies
Pasties are delicious beef and potato filled pastries that are thought to have originated in the Cornwall area of Great Britain. Tradition states these half moon shaped pies were eaten by miners who would take them down into the mines for lunch.
Die hard Cornish pasty fans might balk at calling these mini meat pies pasties because they aren't the usual half moon shape. The filling sticks to the traditional recipe, but I find that these 2 or 3 bite sized pies are the perfect serving size.
- Pie Dough
- 1 twelve-ounce steak, cut into 3/4 inch cubes
- 2 medium potatoes, peeled and diced
- 3 tablespoons chopped parsley
- Salt and Pepper to taste
Equipment: 2 Muffin Tins
In a large bowl toss together the steak, potatoes, parsley, salt and pepper.
Cut pie dough into 12 4-inch circles and 12 3-inch circles.
Lightly grease the muffin tin and line each cup with pie dough, making sure the dough comes up the sides to the top.
Divide the steak filling between the cups. Dot with butter.
Top each pie with a disk of dough, pinch the edges to seal. Poke a hole in the top to vent.
Bake in a pre-heated 350 degree F oven for 30 minutes. The pies will be brown and bubbly when done.
Allow the pies to cool then pop them out of the muffin tin and serve.
Pie Dough Recipe
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 cup oil
- 1/2 cup milk
To make the crust, sift the flour and salt together in a medium sized bowl. Combine the oil and milk but do not stir. Add this to the flour until well blended. Form the dough into 2 balls. Place the dough balls between 2 pieces of wax paper and allow to rest for 10 minutes. Place the dough on a floured surface and, using a rolling pin, roll out into 2 9-inch circles.