Bringing The Family Back to The Table

Hurricane Harvey’s Lamb and Beef Pasties

Hurricane Harvey’s Lamb and Beef Pasties

When they announced that Hurricane Harvey was coming on to the coast, I suddenly wanted something that would be a comfort to me.  I automatically wanted my mother’s English pasties but knew that I was going to have to use what I had and not get too fancy with this.

The nice thing about pasties is that they are hand pies, able to be frozen, and reheat-able.  Perfect for a time when you do not know if you will have electricity or gas, too.  Protein and starch is important in these kinda storms because you do not know what lies ahead.  After the storm the clean up alone makes you thankful for the energy you have stored up.

 


We did not take on water in our house but others in very close neighborhoods did and the pasties have come in handy to take for a quick snack while working or volunteering.

Hurricane Harvey's Lamb and Beef Pasties
 
Prep time
Cook time
Total time
 
Creamy Meat Pie
Author:
Recipe type: American
Cuisine: American
Serves: 16
Ingredients
  • ½ lb ground lamb
  • ½ lb lean ground beef
  • 12 ounces frozen mixed vegetables
  • 1 medium onion, diced
  • 4 Tbsp butter/margarine
  • ¼ cup flour
  • ½ cup milk
  • 1 cup beef broth (may need two cups)
  • 2 medium potatoes
  • 2 Tbsp olive oil
  • 2 tsp dried rosemary
  • ¼ ground black pepper
  • ½ tsp salt
  • 2 package puff pastry
Instructions
  1. Set oven to 400 degrees
  2. In a large frying pan melt 1 Tbsp butter.
  3. Add onions (I always salt my onions, with just a pinch) and cook till translucent
  4. Add frozen vegetables and cook till softened.
  5. Remove all to a stand by bowl.
  6. Peel and dice a potato.
  7. Poke the other potato with a fork and cook in microwave for 7 to 10 minutes,
  8. until the potato is soft.
  9. In the frying pan heat a tbsp of olive oil.
  10. Fry the diced potato till it is browned and soft.
  11. Remove the diced potato to the bowl with vegetables.
  12. In the same frying pan add the lamb and beef and brown.
  13. Add rosemary, salt, and pepper
  14. Add ¾ cup beef broth bring to a boil.
  15. Add milk to a cup and add the flour and stir till it is a slurry.
  16. Add the slurry to the meat mixture. It will make a quick thick gravy.
  17. Add additional broth to loosen the mixture to a thinner more workable meat gravy consistency
  18. Scoop out the microwave baked potato and add to the meat mixture and stir
  19. Add the meat mixture to the vegetables and stir.
  20. It should not be runny… Must be thick to not soften the puff pastry.
  21. Roll out puff pastry and cut it into ⅓ and then across making 6 pieces.
  22. Stuff each piece with 1 to 2 Tbsp mixture. I average 1 ½ tbsp per pocket.
  23. Fold and make edges with a fork.
  24. I do not brush egg whites on this because I like it to brown but not make a shell.
  25. Bake for 15 minutes in the oven till browned.