Reviewed: Jan. 26, 2012

I'm from Northeastern PA..Coal country..we make these all the time for church fundraisers. Ground Beef, white potatoes, onions and served with Brown gravy. You can save tons of time at home by using pre-made pie crust. Layer Potatoes, meat then oniion seasoning with salt and pepper and some allspice as you go. NO NEED TO COOK ANYTHING BEFORE..bake hour or so in 375 oven...pour gravy over and enjoy!

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Reviewer:

Coastal Lady

Cooking Level: Expert

Reviewed: Apr. 20, 2011

Very good. Easy to make. I made it for my parents and my sister and they enjoyed it very much. I added just a hint of garlic powder and it was good. It smelled terrific and made mouths water as they came out of the oven.

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maggserroni

Reviewed: Feb. 26, 2011

The only thing I did different was to eat this meal with a bit of ketchup. Fabulous recipe. Thank you!

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chloe5

Reviewed: Jan. 23, 2011

I'm rating my changes, not the original recipe. On paper recipe looked good, but found I didn't have turnips so used what I had on hand. I used frozen onions and fried them down to take the twange out. In place of turnips, I used 3/4 a small bag of "stir-fry veggies w/rice" and white potatoes in place of red. Reds have a better flavor. In place of round steak, I used 5 veggie meatballs I froze last year (this was a big mistake, as it made the recipe taste unusual). The pasties are huge, bigger than I had stomach for. I used 2 cookie sheets (3 on each). When all was in oven, I thought baking at 400 degrees would burn the dough but it did not. Actually, I added 5 minutes to the 45-minute baking time to get a golden color. The pastry was a little bland for me (I got spoiled making sugar-crusted appled pie from this site), yet it was flaky and didn't fall apart. Next time I make this recipe I'll be sure to use turnips. I may add a little sugar (for taste) to the dough. Thanks for sharing your recipe, Kevin.

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Reviewer:

The King's kid

Cooking Level: Intermediate

Reviewed: Jan. 22, 2011

This is a great crust but the inside is pretty dry, I even made gravy from the steak that I browned and added it to the mixture and it was still to dry. Next time I will use a different meat and have gravy on the table as well and like someone else said, it has a lot of left over potatoes and turnip mixture, that is true, I guess you should use the tiny red potatoes and small turnips. This is a great recipe to try different fillings with. Oh yes and also, the next day the crust is still nice and flaky even after heating up in the microwave.

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Reviewer:

Jenice

Reviewed: Jan. 20, 2011

The meat was very good, but the crust was dry and crumbly. There were far too many potatoes and it was overall very bland. I think it could be better with a different crust and more seasoning. It was a good concept but I was not impressed.

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Reviewer:

Kylie

Reviewed: Jan. 19, 2011

Pasties has been a staple in my husband's (Southern) family for decades. It has become our Christmas Eve dinner tradition for several years now. We don't add the turnips but would not be opposed to it. We do however add "several" (the more the better) pats of butter with the meat etc. It makes it nice & juicy & makes the meat more tender. My husband is the pastie maker & it's wonderful. We always serve Mrs. Renfrow's Chow Chow with it.

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Patty Story

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Evergreen, Colorado, USA

Reviewed: Jan. 19, 2011

my grandmother made these pasties back in the early 1920's. they grew there own veggies and meat so she was not out much. i remember her telling me about her making these and selling them to men that were working on FDR's reconstruction project here in alabama. i am so glad that you came up with is recipe because if have lost her original recipe she gave me. grandmother was the one who taught me to cook beginning when i was three and old enough to stand on a chair and stir ingredients in a bowl. i guess many of the older ladies can tell stories just like mine. i know when i was in high school and my sewing and cooking teacher was in awe because i already knew how to sew and cook. i hope you put more recipes from the 1920's and 1930's online so we can review and see if we can make them more healthy for todays lifestyle. mary king marob_532, ashville alabama

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Reviewer:

mary

Reviewed: Jan. 19, 2011

I used to live in SD and would get pasties at King's Grocery across from the Homestake gold mine in Lead. This recipe is the closest I have ever made to their recipe. Wonderful! For breakfast try adding scrambled eggs, crumbled bacon and hash browns. I will be making these again and again.

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Reviewer:

Debster

Cooking Level: Intermediate

Reviewed: Jan. 19, 2011

This has always been a favorite. Although I make it with ground beef and it is never dry. I also didn't use turnips, just ground beef, onion and chopped/sliced potatoes. Since I had a big family I made it often in a pie plate. After slices were cut some topped it with gravy, chili sauce or ketchup. I alsways liked my plain.

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