Hamburger Pasties
Submitted by micky
Hamburger pasties stuffed with seasoned ground beef, onion, canned vegetables, and sharp cheddar, folded into pie crust turnovers. A portable hand pie that doubles as sandwich or gravy-topped dinner.
YIELD
8 servingsPREP
25 minCOOK
35 minREADY
60 minA riff on the classic Cornish pasty, adapted for the American pantry with ground beef, ketchup, mustard and sharp cheddar folded inside. The result: a portable, handheld hot pocket that holds up in a lunchbox and reheats beautifully.
The filling is deliberately simple but well-seasoned. Browning the beef with chopped onion builds the savory base, and draining the fat keeps the pastry from going greasy as it bakes. Canned mixed vegetables add color and bulk, while shredded cheddar melts through the filling during baking, binding everything together.
Sealing technique matters. Moisten the pastry edge with water before folding so the two sides actually fuse, then crimp with a fork for a tight seal. Steam vents on top (a few fork pricks) let moisture escape so the bottom crust doesn’t turn soggy from trapped steam.
Kitchen Tips
- Pack the meat mixture firmly but leave at least ½ inch of pastry edge clear for sealing.
- Brush tops with beaten egg before baking for a glossy golden finish.
- Freeze unbaked pasties on a sheet pan, then transfer to bags, bake straight from frozen, adding 10 minutes.
- Let cool 5 minutes before biting, the filling is molten fresh from the oven.
Variations
- Swap canned veg for fresh diced carrots, peas, and potatoes cooked briefly with the beef.
- Use Italian sausage and mozzarella for a pizza-style pasty.
- Add a tablespoon of Worcestershire or Dijon to the beef for deeper savory depth.
Ingredients
Directions
Heat the oven to 375℉ (190℃).
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat.
Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts.
Roll each part, on a lightly floured surface, into a 7-inch circle.
On half of the circle, spread about ¼ cup of the meat mixture (packed) to within ½-inch of the edge.
Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the fork.
Bake 30 to 35 minutes.
You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.
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