"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Thread Tools Display Modes
Old 07-30-2009, 03:28 PM   #11
Master Chef
msmofet's Avatar
Join Date: Apr 2009
Posts: 9,858
i like to use leftover roast beef to make roast beef hash.

There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-30-2009, 03:39 PM   #12
Sous Chef
chefkathleen's Avatar
Join Date: Oct 2008
Location: Florida!
Posts: 694
I had a friend from Germany that made something like this. I think she called them pasties as well. They reminded me of dinosaurs with the finger ridges pressed into them. (I know, but I was a teenager) I have no idea if she used gravy but I do remember the beef and potatoes and onions and perhaps a bit of carrot. WOW were they ever good.

chefkathleen is offline   Reply With Quote
Old 07-30-2009, 03:46 PM   #13
Head Chef
Scotch's Avatar
Join Date: Oct 2006
Location: California
Posts: 1,041
There is no definitive recipe for pasties, anymore than there's one for meatloaf or beef stew or chicken soup. And like those dishes, the whole always turns out to be greater than the sum of the parts.

Here's a recipe I found in an old cookbook, with my modifications of the directions. It simple but very good.


3 cups sifted flour
1 teaspoon salt
1 cup shortening
About cup water

1 pound ground beef
1 tablespoon oil
1 cup cubed potatoes (about " x ")
1 cup cubed carrots (about " x ")
cup finely chopped onion
teaspoon salt
teaspoon freshly ground pepper

1. Prepare pastry from listed ingredients. Divide into six equal
parts and roll each into a 6-inch circle.

2. Brown meat in hot oil; add potatoes, carrots, and onion, salt
and pepper. Cook 5 minutes.

3. Place equal portions of meat filling on half of each circle of
dough. Moisten edges with water, fold over to form
semicircles, and press edges of each semicircle of filled
dough together with the tines of a fork.

4. Place pasties on a baking sheet and bake in 450 degree oven
for 15 minutes. Reduce heat to 350 and bake another 30

5. Serve hot, with ketchup, hot gravy, or mushroom sauce.

Makes six servings.
Scotch is offline   Reply With Quote
Old 07-31-2009, 10:00 AM   #14
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
A friend of mine says his granny used to make them for him--chopped beef, potatoes, rutabega. No gravy, but his granny used to cut a hole in the top crust when the pasties were almost done, and pour some cream in.
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 08-02-2009, 07:55 PM   #15
Honey Badger
Join Date: Dec 2008
Posts: 2,451
Thank you Grilling Fool,Your recipe idea was a huge hit here tonight!!! :)

Knowing I can't make a pie crust to save my life.Too lazy to go to the store.I made up a batch of fresh white bread dough.It's a comfortable middle.

I put a Chuck Roast in the crock pot,added 2 packages of Aujus mix,with 4 cups of water. (I know,cheated all over this recipe)

Let it cook on low all night.It was done by morning. Shredded the meat in the crock,then thickened it up with cornstarch.Set it aside.

Diced up a few potatoes,steamed them until done.Added them to the meat mixture. Used the dough to make the rounds.Added a tablespoon or so of the mix,then folded over into pockets,sealed.
Cooked them 30 min @350

It's definitely going to be made here again and often.
Thank you,


If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:41 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.