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1
Peel all of your vegetables, then dice into small, even sized chunks (about 1/2 inch cubes).
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2
Mince garlic if youd like.
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3
In a large pan*, saute veggies in a bit of olive oil for about 5 minutes.
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4
Then, add the ground beef, and cook through (veggies should be soft, with a bit of crunch still left).
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5
Season with salt and pepper to taste.
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6
Gently unroll your pie crust.
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7
Cut in half.
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8
On a baking sheet lined with parchment paper (or sprayed liberally), assemble pasties: place a large spoonful of the filling on half of your cut pie crust.
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9
Push out to edges, but leave about 1/2 inch of space.
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10
Fold the top part of the pasty down, and seal pie crust tightly (you can seal with water if youd like).
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11
Pierce top of crust a few times, to let steam escape.
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12
Bake assembled pasties in a preheated oven at 350F for 15-20 minutes, until golden on top.
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13
Refrigerate or freeze leftover filling (I usually have some left over).
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14
You can use it in shepherds pie!
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15
*Typically, pasties cook all together in the oven, but because Im always afraid my meat wont be completely cooked or my veggies will still be hard, I cook mine in a dutch oven first.
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16
You can skip this step and mix together by hand if you wish.
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17
**You can substitute ground pork for the beef, or any kind of meat you prefer, or even make a mix!
