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Beef Pasty & Balsamic Glaze

Very good and just the right size for 2… though it would have feed more should there have been salad and desert! We used a balsamic glaze (from Costco) and it gives a really great, semi sweet taste to go with just the simple salt and pepper for the seasonings.

Stewing beef cut up small
One potato diced
Onion, diced. I think a lot of liquid when it was done baking came from the onion, next time I won’t use so much, but you do need a fair amount here for flavour.
3 chopped cloves of garlic

I used dough for one single pie crust, divided, more for the bottom then top.

Butter a number 5 cast iron skillet, line with the bottom crust.

Lay the potatoes down  on the bottom crust, and salt and pepper them. Next, add the meat. Then add the diced onions and garlic. Add another layer of potatoes, meat and onions, add a little more salt & pepper.

Place top of crust on and seal edges. My crust wasn’t large enough, so I anticipated some spillage and put the skillet on a cookie sheet. (It never spilled over.)

Put vent slits in the top crust. Do an egg wash over top and a bit of course salt.

Bake at  375 for 30 minutes. Then remove from the oven and cover the crust with foil and lower the oven to 350 and cook for about another 40 minutes or until golden brown.

Thanks to Nancy Addison on the Old Fashioned Recipe Exchange FB group.


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