Quick Pasty Pie
Satisfy your craving for a hearty, homecooked meal with this Quick Pasty Pie, a simplified take on the classic Cornish pasty that's perfect for busy weeknights! Featuring a flaky, golden pre-made pie crust and a savory filling of seasoned ground beef, tender potatoes, carrots, peas, and a rich beef stock, this comforting dish combines all the flavors of a traditional pasty into an easy-to-make pie form. With just 20 minutes of prep and 35 minutes of baking, you'll have a delicious dinner on the table in no time. Whether you're feeding a family or looking for a make-ahead meal, this satisfying recipe is sure to become a new favorite. Serve it warm and pair with your favorite salad or steamed vegetables for a complete, cozy meal.
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Recipe Information
Ingredients
- 2 sheets pre-made pie crust
- 400 grams ground beef
- 1 medium russet potato, peeled and diced
- 1 medium carrot, peeled and diced
- 1 medium yellow onion, diced
- 100 grams frozen peas
- 125 milliliters beef stock
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 large egg, lightly beaten (for egg wash)
Instructions
Preheat your oven to 200°C (390°F).
Dice the peeled potato, carrot, and onion into small, roughly equal-sized pieces.
In a large skillet, melt the butter over medium heat. Add the onion and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the diced potato, carrot, frozen peas, and flour. Cook for 1-2 minutes to coat the vegetables and meat with the flour.
Pour in the beef stock and stir well. Season with salt and black pepper. Simmer the mixture for 5-7 minutes, stirring occasionally, until the beef and vegetables are tender and the liquid has thickened slightly. Remove from heat and let cool for a few minutes.
Unroll one sheet of pre-made pie crust and press it into a 9-inch pie dish, trimming any excess around the edges.
Spoon the cooled filling evenly into the pie crust.
Cover the filling with the second sheet of pre-made pie crust. Trim any excess, then pinch and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust evenly with the beaten egg to create a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.0 g | 294% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 19.6 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 207 mg | 16% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
