April 2026

Beef and Potato Golden Puff-Pastry Pastie

Pasties, essentially meat pies with different names across cultures, are usually made with a basic pie crust. However, this time, I opted for a yeasted puff pastry from the freezer section, elevating the meat pie to almost a beef Wellington. The combination of diced onion, potato, and a medium-fat ground beef baked to perfection!  One has many options in serving pasties, pickled vegetables with mustard, a gravy to suggest in just a couple. A salad is an excellent choice to accompany this entrée and of course to complete this meal a delicious great Frogs wine, Cold Blooded. enjoy!

What’s Needed

1-lb medium fat ground beef

3-4 medium size potatoes, cut into small bite-sized cubes

1 medium onion, chopped

muti-seasoning,(of choice) optional and salt and pepper to taste

1 package of yeast, puff-pastry , can be found in the freezer section of local markets. thawed. usually 2-per pkg.

Method

Preheat oven to 375 degrees

In large bowl, crumble ground beef, adding raw onion and potatoes with seasoning, mix with by hand or with wooden spoon until well mixes.

Gently roll-out or spread one pastry to thin slightly. Place 1/2 meat mixture to one 1/2 of pastry and fold over. roll up sides as you would a pie crust edge. Repeat with second pastry. This will place 2 large pasties that can serve 2-4 people.

Place pasties on parchment paper lined baking sheet. Bake at 375 degree oven. be sure to check puff-pastry package for any change in temp settings. bake for 45 min, making sure not to burn the pastry.

Serve with pickles veggies, cauliflower, onion, carrot mix and yellow or brown mustard, or Gravy. Mustard and pickled veggies is our favorite! a side salad is the perfect side for the pastie.

Notes: careful not to use very lean meat as the fat content is necessary for cooking the potatoes in the pastie.