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Great Grandma Johns' Pasties

Great Grandma Johns' Pasties

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Pastry Dough

    • 1 ½ cups all-purpose flour
    • 🧂 ¼ teaspoon salt
    • ½ cup shortening
    • ¼ cup cold water

  • Filling

    • 🐄 ¾ pound boneless beef sirloin, cubed
    • 🧅 1 medium onion, sliced
    • 🥔 2 medium potatoes, peeled and thinly sliced
    • 1 teaspoon dried parsley
    • 🧂 Salt and ground black pepper to taste
    • ¼ cup water, or as needed

STEPS

1

In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times, then divide the pastry into two pieces. Pastry may be refrigerated for later use at this time.

2

Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.

3

Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper, and some dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper, and dried parsley. Fold the edges of the pastry over the filling, and tuck in the ends.

4

Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.

5

Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350°F (175°C). Spoon 1 teaspoon of water into each slit on the tops of the pastries. Return to the oven, and bake for an additional 15 minutes, or until golden brown.

NUTRIENTS

Per 1 serving

🔥

621

Calories

  • 21
    Protein
  • 57
    Carbs
  • 34
    Fats

💡 You can use refrigerated pie crusts to save time if you don’t plan to make the pastry dough from scratch.Serve with relish or a side of salad for added flavor and texture.Ensure the pastry edges are well sealed to prevent the filling from leaking during baking.