Savory Hand Pies (Non Traditional Pasty)

The difference between this recipe and a traditional Cornish Pasty or Upper Michigan Pasty is the filling. Instead of using the traditional ingredients, I put my spin on it and used a combination of beef, vegetables, and seasonings that are out of this world delicious!
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You can find the written and printable recipe on The Salted Pepper website: thesaltedpepper.com/savory-ha...
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[@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.

[@bhazen5510]

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

[@Carrick1]

You're making my mouth water Louise!

[@TheSaltedPepper]

They are so good!

[@angethomas2779]

cold rolling pins and mat help keep dough from sticking

[@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!

[@corysmama1]

They look delicious

[@TheSaltedPepper]

Thank you so much!

[@leeannguynn]

They look amazing!

[@TheSaltedPepper]

Thank you!

[@mariewalraven5007]

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

[@TheSaltedPepper]

Yay! Thank you!

[@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!

[@rickm5271]

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

[@TheSaltedPepper]

Thanks! I hope you love them!

[@swearenginlawanda]

Mississippi? Cool. Me too.

[@TheSaltedPepper]

What part? We are in the Corinth area.

[@swearenginlawanda]

@@TheSaltedPepper on the gulf coast

[@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!

[@sharonmacintyrebarrett8572]

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

[@user-gi7bg5kw9o]

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!!

[@anitaboddington4837]

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

[@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!

[@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.

[@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!

[@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!

[@sandrasherritt9708]

You are an artist! I really like you! 😊

[@TheSaltedPepper]

Thank you so much 😀

[@cr293737]

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.

[@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.

[@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/

[@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.

[@YAWNFILMZ]

Please do more ninja combi recipes please

[@TheSaltedPepper]

More to come!

[@fineartattic]

A Cornish pasty does not have mushrooms! Also, the potatoes should be peeled. Additionally, you should have swede. Oh, and no peas!The flour is basic white flour, not bread flour. Nice to see Americans trying our recipes. Maybe you should go online and cook more British recipes. I'm sure a lot of Americans will love a lot of our traditional foods. Love your show, and have many of your recipes.

[@TheSaltedPepper]

You are saying exactly the same things that I said in the video. LOL Except for the potato part. Yes, they can be peeled and if the skin is tougher I would have peeled them. American gold potatoes has skin that is paper thin, no need to peel them if you don't want to. Since I can't stand peeling potatoes, I skipped it. I did make the recipe with regular flour and the bread flour is easier to work with (especially for people who aren't used to working with pastry) and it didn't change the texture of the crust at all.

[@loram4299]

Thank you for this. You said it wasn't traditional, lighten up folks. Love pasties too but never tried to make them. I may now. I am in a small town in the Hudson Valley in NY. Many farms here, but even in the summer with the farmers markets, hard to find rutabaga. I will be trying this.

[@LVraindancer100]

I can’t help but cringe to hear you pronounce it pahsty. It’s pronounced pasty as in Patsy. Being from Michigan, I ate many many of these and loved them. I now live on the West Coast and we can’t find them anywhere. It’s too bad you didn’t make them the traditional way with the rutabaga minus the mushrooms and peas because these are absolutely delicious..

[@fineartattic]

@@Ariana58216 Only Cornish pasties can be made in Cornwall! Did you know that? It seems not. No business can call their pasties Cornish pasties, unless they are made there, even in other parts of the UK, they cannot call them that. So, yes, they are the property of CORNWALL.

[@fineartattic]

@@Ariana58216 Listen know-all, no company, bakery outside of Cornwall cannot make a Cornish Pasty and call it that. They can call it any other name, but NOT a Cornish Pasty. That is law.

[@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.