Savory Hand Pies (Non Traditional Pasty)

[@TheSaltedPepper]

Here is the recipe link: thesaltedpepper.com/savory-hand-pies/

[@zs4673]

Not to be critical but you're pronouncing it p-ah-sty when correctly, it is p-ass-ty.

[@tinajenkins8410]

I was going to ask if you could patch, and right now, you are 😊 I have only been watching you a short time, but I've learned so much already. You are a great teacher 🤗 We're never too old to learn. I'm almost 56, and have never been a "cook". But, I'm just now "getting my groove" 😄 Thank you for sharing your knowledge, it blows me away!

[@merrymacmurphy]

I loved how to explain so many details so well. I'm going to make these today. Thank you for a great video!

[@Carrick1]

You're making my mouth water Louise!

[@TheSaltedPepper]

They are so good!

[@bhazen5510]

You do an amazing job! Love the detail and options you impart to your instructions. i’m hooked!

[@angethomas2779]

cold rolling pins and mat help keep dough from sticking

[@Shelzbells]

Oh Louise those look so delicious, YUM. I just love your recipes. I also wanted to add that your video lessons are helpful and a nice touch. Sometimes it just helps to see how its done.

[@TheSaltedPepper]

Thanks so much!

[@toddramsay977]

The potato starch helps thicken the inner sauce/gravy/ juice. Great video. I love Pastie’s

[@TheSaltedPepper]

I used flour, but potato starch should work just as well. I keep meaning to try potato starch in a few things and always forget!

[@rh3308]

Delicious. ❤

[@rickm5271]

This is an amazing interpretation! I love it, thank you.

[@TheSaltedPepper]

Thanks! I hope you love them!

[@EllieIn]

I lived in the U.P. for years and always heard it called "pass-teas" not "pah-stees". I have an originsl pasty recipe from one of the larged pasty shops in Marquette. I might try yours because trying to find rutabagas here in Indiana is impossible.

[@TheSaltedPepper]

I think that is my accent coming through because I did get lots of clarification on the pronunciation when I was in Michigan. I sounded quite ridiculous when I drew out the "paas" part, so I chose to say it naturally for me, but I am saying, "paas-ties." I hope you love this version!

[@rh3308]

@Ellieln can you share the Original pasty recipe please. Thanks

[@leeannguynn]

They look amazing!

[@TheSaltedPepper]

Thank you!

[@corysmama1]

They look delicious

[@TheSaltedPepper]

Thank you so much!

[@JazzFalconMusic]

Looks delicious 😋 ❤

[@swearenginlawanda]

Mississippi? Cool. Me too.

[@TheSaltedPepper]

What part? We are in the Corinth area.

[@swearenginlawanda]

@@TheSaltedPepper on the gulf coast

[@Nancy-z6x7s]

Hello Louise, I have a question, i noticed that you use glass mixing bowls. My question is what is good brand and what sizes would be most useful. Thx again love your recipes!!

[@nicolasmith1460]

Pies are in my upbringing. This looks delish!

[@TheSaltedPepper]

Thanks!

[@sharonmacintyrebarrett8572]

I bought that Jar sealer you received from Jeff, and it works, I mean it really really works, I was so delighted with it.

[@TheSaltedPepper]

That's great! I haven't used mine for anything else yet, but the seal on the peppers is strong as can be!

[@mariewalraven5007]

I liked the format with the videos! They look delicious.

[@TheSaltedPepper]

Yay! Thank you!

[@katharvey7324]

OMGoodness Louise, these look so amazing. I love how you take such care in explaining each step. When you say that in Cornwall they use rutabagas, what Cornwall are you referring to? Cornwall Ontario Canada is where the majority of my family has migrated from. I wish I could remember eating pasties,but I don’t. I was just recently introduced to them, but by another name…empanadas! I think I like the ingredients in the pasties much better!

[@TheSaltedPepper]

Cornwall, England is where the pasty originated. Then the migrant workers came to the upper pennisula of Michigan. I love empanadas! Jeff wants me to make them, but I'm afraid I'll mess up the filling. I'll have to do some research!

[@1BostonTerrierGirl]

Pure heaven! Thank you for sharing. Love your rose bouquet in the background.

[@TheSaltedPepper]

Thank you so much! Jeff got the flowers for me for Valentine's day, they were so beautiful.

[@KevOXO]

Nice looking pasty, so as it is just a non-Cornish the contents of it can be tweaked, I'm wanting to try one with mushroom now. I have heard the original ones were for working in the pit and some were 50/50 mix. One end was your savory and the other fruity so you ate it from one end and had two dishes in one pasty, the thick edge maybe a handle for dirty hands.

[@TheSaltedPepper]

Yes, they did make 50-50 ones! There are so many different combinations and I tried several, this was my favorite. Enjoy!

[@sharonmacintyrebarrett8572]

The country style clothes suit you perfectly. You should wear that style more often.

[@anitaboddington4837]

I would also add some onion powder and garlic powder or I might even dice up some fresh garlic to add in there

[@cynthia-n9w]

Some of us normies 😛 have Pillsbury in the fridge. I currently have both a pizza crust and the crescent rolls which can obv be melded together. I wonder if either of those can be made to work... thoughts, Louise?

[@TheSaltedPepper]

They would be a little different, but would work. I would probably go with the pizza crust over the crescent rolls because of the long bake time. Using a pizza crust would make them more like a calzone and using the crescent rolls would make them more like a turnover.

[@wendymills2696]

I have ninja oven, ninja foodie how long & what setting would you recommend please?

[@TheSaltedPepper]

All those directions are in the printable recipe: thesaltedpepper.com/savory-hand-pies/

[@sandrasherritt9708]

You are an artist! I really like you! 😊

[@TheSaltedPepper]

Thank you so much 😀

[@michelleb1509]

Just plain flour. Don’t need bread flour and it’s example 4oz plain flour it would be 1oz lard plus 1oz butter mix by hand to breadcrumb comsistency. Make a well in middle and add the water bit at a time and mix in with a knife till forms a dough

[@TheSaltedPepper]

Bread flour works better in my experience (and easier for people who aren't used to working with pastry crust) and doesn't change the pastry texture at all. I have tried it with both types of flour and your ration of flour:butter:lard and prefer my ratios better. That's the beauty of recipes we can all make them differently and they are still delicious!

[@sierratreehouse6223]

Thought I needed to cook from frozen?

[@TheSaltedPepper]

No, they can be cooked freshly made or from frozen. Those details are on my website.

[@anitaboddington4837]

If you sift the all purpose flour a couple of times won’t that give you about the same consistency as bread flour

[@pwhitkinn4543]

My biggest fear was making sure the meat was fully cooked. It just seem like it was long enough cooking time for everything to get done, but it was.

[@TheSaltedPepper]

I wondered that too, but it works out great. It does take a little longer in the oven because the steam really gets things going in the Combi.

[@YAWNFILMZ]

Please do more ninja combi recipes please

[@TheSaltedPepper]

More to come!

[@debradenton5283]

Born and raised in the UP. It is pronounced PASTE -EE

[@toddramsay977]

Crisco sux, it is bad for you! My grandma never used it. Always use Lard! It is rendered pork belly fat and very good for you!

[@TheSaltedPepper]

Some people can't have lard, so a solid vegetable shortening is an option for them.