“This is a very old recipe. It came from the Griswold side of the family in England where they worked in the coal mines.” – Jean Hansen
“My mom used left over roast beef to make these. My husband, Steve, likes them with extra gravy. When you make them, keep the gravy cold, so it is easier to seal more into the pies.” – Calla Ferre
- 3 Cups Flour Sifted
- 1 1/2 Teaspoon Salt
- 1 Cup Shortening
- 6 Tablespoons Water
- Left Over Roast Beef Cut Into Bite Size Pieces
- Left Over Gravy
- Potatoes Peeled & Cubed
- Carrots Sliced
- Salt To Taste
- Pepper To Taste
- Mix together flour and salt. Cut in shortening. Sprinkle with water and form into ball. Divide into five portions.
- Roll out five circles of crust. Place filling of roast beef, potatoes, carrots and onion on half of each pastie. Add salt and pepper.
- Moisten with left-over gravy. Fold and crimp edges as for pie crust. Bake at 350 to 375 degrees for about 1 hour.
This recipe originally came from England and has been used in the Stacker/Hansen family ever since we can remember.