Buttery, flaky buttermilk pie crust wrapped around a savory mixture of steak, carrots, potatoes, and onions, seasoned with oregano and rosemary, and cooked in an easy homemade gravy. These hand pies are one of my favorite recipes to ever come out of my kitchen!
How is everyone this fine Monday morning? We’ve made it to week three of Nerd Month (What’s nerd month? Read about it here). Last week was Bryan Fuller week, and while we are moving on from that, today’s recipe is still tangentially related because it’s for American Gods, a novel he just happens to be adapting for Starz.
But that show is not yet out (2017, set your calendars, I’m so excited!) so today’s recipe is for the book, which is a delight.
I was late to the Neil Gaiman party, but when I heard Fuller was adapting American Gods, I immediately ran out and picked up it and Good Omens (more on that some other time), and fell completely in love.
The book is a fantastic blend of small-town mystery and epic mythology, with characters ranging from literal Norse gods to kindly sheriffs and the main character Shadow is one of the more likable, reasonable protagonists you’ll ever come across. It’s a fast, compelling read and also has one of my favorite character monologues ever.
I knew I wanted to do a recipe from the novel for Nerd Month, so I reread it a few weeks ago and was surprised to find that for a book about regional America, there isn’t actually a ton of very appetizing food in it. The one food that really stood out was the beef pasties that Shadow eats throughout the novel, so that’s what I went with.
Plus, I’d never had a pasty before, and I kind of wanted to give one a try. After all, as Shadow says, “It’s real good.”
And they are good. I mean, real good. How good are they? Well, my sister was visiting last weekend, tried them, and then stole all of the leftovers when she returned to LA.
Unless you don’t like/eat beef, I dare you to try not to fall in love with these things. The shell is made from my favorite buttermilk pie crust, so it’s flaky and buttery and perfect. And the filling is a salty, savory mixture of steak, carrots, potatoes, and onions, seasoned with oregano and rosemary, and cooked in an easy homemade gravy.
Meat pies like these have always intimidated me a little, but I actually managed to make this recipe pretty straight forward and fool-proof. There’s always a degree of difficulty when it comes to making stuffed pastries from scratch, but this recipe does as much to eliminate that as possible.
The buttermilk pie crust (which I’ve raved over before) is made in the food processor (if you don’t own a food processor, this is the one I own–I can’t recommend it highly enough) and is really beginner friendly when it comes to handling and rolling. And unlike a lot of pasty recipes I’ve seen, this stuffing is fully cooked before the pies go into the oven, so you don’t have to worry about whether your meat is cooked through or vegetables tender before they come out of the oven.
But my favorite thing about them is that they freeze and reheat amazingly. All you have to do is pull one out of the freezer, pop it right in the microwave, and one to two minutes later, you have a sizzling hot pasty that tastes like it just came out of the oven!
Easy Beef Pasties
Ingredients
Crust
- 1 cup (8oz, 2 stick cold unsalted butter cut into 1/2-inch chunks
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2/3 cup buttermilk
Filling
- 1 tablespoon unsalted butter
- 12 ounces beef chuck (stew meat) diced 1/2-inch
- 1 1/2 cups diced potatoes 1/2-inch dice
- 3/4 cup diced carrots 1/4-inch dice
- Water
- 1 1/2 teaspoon salt*
- 1/2 teaspoon crushed rosemary
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
Gravy
- 3 tablespoons unsalted butter
- 1/2 cup finely diced onion
- 2 tablespoons all-purpose flour
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
Prepare Crust
- Before you begin measuring everything out, place the cubed butter in the freezer to chill.
- Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks.
- While pulsing, slowly pour in 1/2 cup of the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and hold their shape if squeezed together. If dough does not hold its shape, drizzle in a little more buttermilk, up to 2/3 cup until it does. The dough will look a little scary at this point, but don't worry. It's supposed to look like that!
- Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.
Prepare Filling
- Preheat oven to 400°F.
- In a medium saucepan, melt butter over medium-high heat (watch closely, you don't want to burn the butter) and add the meat. Cook until well browned.
- Add potatoes and carrots and cover with just enough water that the meat and vegetables are submerged. Add salt, rosemary, pepper, and oregano.
- Bring to a boil, turn down to medium and simmer for five minutes. Meat should be cooked through and potatoes should be softened, but still have a bit of a bite to them.
- Remove from heat and drain the cooking liquid into a separate container for later use. Set liquid and meat and veggies aside.
- In a medium saucepan, melt remaining 3 tablespoons of butter over medium. Add onions and cook until they begin to soften, about 2 to 3 minutes. Add flour and whisk continuously for 1 minute until a sticky paste forms and flour turns golden. Whisk in 1 cup of the reserved broth (discard the rest). Simmer for 2 to 4 minutes, whisking continuously, until a thick gravy forms. Remove from heat and stir in the meat and vegetable mixture, making sure everything is well coated.
Assemble Pasties
- Whisk together egg and milk in a small bowl to make your egg wash.
- On a well-floured surface, divide your dough into 4 to 6 equal-size pieces and roll into balls. If you are slow at rolling out pastry dough, place all the balls, but one, back in the fridge and work with one at a time so the dough stays chilled and easy to work with.
- Re-flour your work surface and roll first ball out to 3/8 inch thick with a floured rolling pin, forming as round of a circle as you can manage (trim edges with a knife if necessary. Pick up your dough to make sure it is not stuck to your work surface. If it is, use a metal spatula to dislodge it before filling.
- Brush egg wash around the edges of your pie crust to help seal it and spoon beef mixture over slightly less than half of the pie, leaving a 1/2-inch border. Fold pie over and use a fork to crimp the edges closed. Cut 3 slashes in the top and transfer to baking pan.
- Repeat with remaining dough balls. You may have a bit of meat mixture left over, depending on how thin you rolled out your pies. You can eat it with a spoon.
- Brush pies with egg wash and and bake for 15 to 20 minutes, until pies are beautiful and golden.
- Allow to cool slightly and enjoy.
Notes
Nutritional Information
Pie Crust Adapted From: B.Britnell
Make-ahead Instructions: Pie dough will keep in the refrigerator for up to 48 hours and in the freezer for up to 2 weeks. Filling can be made up to 2 days in advance.
Recipe for Two Instructions: This recipe halves cleanly. Keep a close eye on the butter and flour as you make the gravy. They will cook a bit faster when halved. Otherwise, no cooking changes are needed.
Freezer Instructions: Cooked pasties freeze very well. Wrap individually in plastic wrap and store in an air-tight container or freezer bag. Reheat in the microwave for 1 to 2 minutes. They come out flaky and crispy as though just out of the oven.
*This post contains affiliate links, which means I receive small commission if you make a purchase using one of the links. There is absolutely no additional cost to you.
Dawn @ Girl Heart Food says
You know what? I even love the name ‘hand pie’. I don’t know why, but it just really appeals to me. These look delicious and that buttermilk crust? YUM! I know what you mean, though, sometimes recipes like this can be intimidating, especially where there’s a from scratch crust involved, but this recipe looks totally doable and completely delicious. Love that they freeze well too…makes for an easy weeknight supper. Pinning 🙂
Tracy says
Thanks, Dawn!! And I totally agree with you, I actually like the sound of “hand pies” better than “pasties.” I think it’s way cuter. 😉
Rahul @samosastreet.com says
This sounds absolutely divine! Love all the layers of flavor in this yummy beef pasties. I love that you made homemade pastry too!
Tracy says
Thank you, Rahul!
Diana says
These little pasties sound very delicious and seem to be easy to make! Love the photography 🙂
Tracy says
Thanks, Diana!
Daniela Apostol says
I am a big fan of pasties, especially meat ones, I can’t have enough of them. Home-made ones are always the best, and yours looks divine. I cannot believe that I have never made some myself, I will give your recipe a try.
Molly Kumar says
These look delicious! The buttermilk adds so much flavor and flakiness to the pasties.
Mary says
Ooh, I love pasties. They’re a traditional food in Michigan’s Upper Peninsula. I haven’t had one in years, but I’m so glad to be reminded of them. (Though to be honest, I’ll eat just about anything wrapped in a buttery crust…)
Simon says
These are the kind of recipes you’d love to take some time for! Made with passion! Exactly how I love my cooking! Awesome recipe!
Liz says
I grew up with my grandmother and mother making these and always were one of my favorites but we never cooked the ingredients before putting them in the pastry. Start out with your favorite pie crust and the we always cut up the stew meat in 1 inch pieces and diced the patios and onions and started out with the first layer of potatoes and then the onions and a couple of pad of butter with slt and pepper and folded them over like a turnover and sealed them up and baked them for about 45-1hr or until golden brown in a 350 oven and they are done. My brother likes creamed peas over his for the gravy but not while they are cooking the gravy is for when you are eating them….yum yum
Tracy says
Mmmmm. That sounds amazing! Someday I’d definitely like to try them the traditional way like your family makes them. I’d have to do a hard pass on the creamed peas though–I have a staunch no peas in my kitchen policy. 😉
Pat Fish says
I love these! I made them and was very impressed with the ease in which they came together. I have a tip to share. If you don’t have a food processor, freeze your butter and then use it on a hand grater on the big holes. It makes just the right size butter pieces to incorporate with your dry mixture.
Tracy says
I’m so happy to hear that, Pat!! And thanks, that is a GREAT tip!
Carole Seltz says
I am anxious to try these so am making these tonight!! Thank you for sharing this recipe!! I thlnk I am going to cheat and use regualar pie crust already made up as I’m short on time tonigh so hope they come out OK. but next time I am going to make the buttermilk ones!! thank you again
Tracy says
Yay! Let me know how they work out for you. 🙂
Deb says
You are a genius. I LOVE the ease of making the dough for these. Just had to stop in the middle of my second batch to tell you. Seriously. Awesome.
Tracy says
SO happy to hear that! Thanks for taking a baking break to let me know. 😉
Ash says
We made these tonight and they’re fabulous! We used soy crumbles instead of meat and added a few more veggies. I’m gonna make another batch tomorrow to flash freeze!
Tracy says
So glad you enjoyed them!! Also, I love that you made them vegetarian. Good to know that soy crumbles work here!
Helen Oliver says
You also put Rutabaga in the original recipe cut it up just like the Potatoes and cook it all together. Best Michigan meat hand pie you will ever eat.
Tracy says
Mmmmm. Rutabaga sounds like a great addition! Thanks, Helen!
Luke Penrose says
Pasties came to the U.S. from Cornwall U.K. the tin miners brought the pastie with them. It is a favorite in the U.P. But originated in Cornwall. It isn’t an American cuisine technically.
Valerie Helms says
I made them!! Delicious!!ty
Tracy says
Yay!! Glad you enjoyed them!
Richard Peterson says
No rutabega?
Tracy says
You can add it if you’d like!
Derek says
This dough is a dream to work with! I also chilled my buttermilk the same time as the butter in the freezer.
What a great base for other fillings as well – though this filling was incredible. I only used about half the gravy for fear I would have a a soggy bottom. The bottoms turned out great – I had to bake mine for 30-35 minutes to get them golden brown, but man oh man they were a huge hit!
Thank you so much for sharing!
Tracy says
Thanks, Derek! So glad you enjoyed the recipe!
Shannon says
Have you tried assembling the pasties and keeping them in the fridge for a day or two before baking? I want to make these Christmas Day and I want to prep them ahead but bake them on Christmas for that fresh out of the oven wow factor.
Tracy says
Hi, Shannon. I haven’t, but I worry they would get soggy sitting unbaked. They do reheat really if you wanted to cook them in advance (though I know it doesn’t quite have that wow factor). Or you could make the filling and crust the night before and then assemble day of. You could even roll out and cut the dough and store it in a plastic bag with wax paper between the disks so it wouldn’t take too long in the morning. I’d just let the dough sit at room temperature for a few minutes before folding it into shape so it doesn’t crack. Hope that helps!
Julie says
These were absolutely amazing, even my children loved them! The crust was worth the extra effort. Thank you for this great recipe!
Tracy says
Thanks, Julie! So glad to hear you and the kids enjoyed them!!
Terri Eagan says
My husband and I were just having a conversation while traveling about making these pasties! We both grew up with this type of food in the north and you just can’t find anything like it in the south! We decided that we needed to serve them for an upcoming Sunday dinner with the kids and, lo and behold, here’s the recipe I need! Like magic, it appeared! Many thanks! I will give this recipe a try very soon and hopefully it will satisfy that longing for something from our northern roots.
Tracy says
Glad to help! LOL. I hope you enjoy them!!
Cindy M. Dotson says
My husband asked me to find a recipe for pasties. I love your recipe. I dont have a food processor so used the recommendation of the grater, I have a new favorite crust recipe. Thank you very much
Tracy says
Thank you, Cindy!! I’m so happy you enjoyed them!!
Cindy says
I want you to know I have since used the awesome crust recipe and made apple and cherry pies. Same size as the pasties. My family loved them!
Tracy says
I love that idea! An apple and cherry hand pie sounds SO good right about now!
Jan says
Would love to have sent a picture but I made these two days in a row and they’re gone. Thank you for making me look good. My family loved them. The second batch I made with chicken. Again, many thanks for a delicious recipe!
Tracy says
LOL really couldn’t ask for a higher compliment. So glad you and the fam enjoyed them!!
Jan Mountan says
Update: Made 2 more batches tonight. Used leftover chicken mix & some with apple filling. Got great reviews but the favorite is your beef recipe. Because we are staying home these days, I’m a takeout Mom service for 10 adults. My son-in-law called just to tell me these are the best he’s ever had & he’s a trucker so gets around. Anyway, you’re a hit with my family & they just called with more orders. Thanks again from Jan & Family in Montana
PS: your crust is a big hit too!
Maureen says
The crust recipe is the best!
Will keep it for fruit pies as well.
I didn’t try the filling recipe for I had some in freezer from another recipe I tried.
I wanted a different crust and thought I’d try this and I’m glad I did.
Thank you so much.