Pasty Pie

Pasty pie originated in Cornwall, England, and was traditionally eaten by tin miners as a convenient and portable meal.

This is high protein and non vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Pasty Pie

Cooking Method: Baking Cuisine: British Courses: Lunch, Main Dish, Pie Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 6 Calories: 2700

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Shortcrust pastry
• 400 gram Beef
• 300 gram Potatoes
• 150 gram Onion
• 150 gram Carrots
• 200 ml Beef stock
• 30 ml Worcestershire sauce
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 unit Egg

Instructions

1. Preheat the oven to 180°C (350°F).
2. Roll out the shortcrust pastry and line a pie dish.
3. In a pan, cook the beef until browned. Remove and set aside.
4. In the same pan, cook the onions, carrots, and potatoes until softened.
5. Add the beef back to the pan and pour in the beef stock and Worcestershire sauce. Season with salt and pepper.
6. Simmer for 10 minutes.
7. Pour the filling into the pie dish.
8. Cover with another layer of rolled-out pastry and seal the edges.
9. Brush the top with beaten egg.
10. Bake in the preheated oven for 35-40 minutes or until golden brown.
11. Allow the pie to rest for 10 minutes before serving.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 45g15%

Sugars 2g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.