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Lakeside Pasties – American Gods

“Shadow had no idea what a pasty was, but he said that would be fine, and in a few moments Mabel returned with a plate with what looked like a folded-over pie on it. The lower half was wrapped in a paper napkin. Shadow picked it up with the napkin and bit into it: it was warm and filled with meat, potatoes, carrots, onions.  ‘First pasty I’ve ever had,’ he said. ‘It’s real good.'”

-American Gods, by Neil Gaiman

Lakeside Pasties - from Neil Gaiman's American Gods

 

Thoughts:

Rich, savory meat and vegetables wrapped up in pastry. What’s not to love? Pasties are a traditional fare in the UK, where they feature a variety of fillings. Mine is a basic version, although I swapped in some buffalo meat in place of regular beef, and couldn’t be happier with the choice. Each bite has a combination of meat, veg, and flaky pastry just lightly coated with a flavorful gravy.

They are even better with a little sharp cheddar and/or sauce, such as chutney or ketchup.

Lakeside Pasties Recipe

Prep time: 45 minutes       Makes: ~10 pasties

Ingredients:

  • pastry dough for 2 pie crusts
  • 5 slices bacon
  • 2 carrots, chopped small
  • 1 medium potato, chopped small
  • 1/2 onion, diced
  • 1/2 tsp. salt
  • 1 lb. meat (good beef, bison, venison, or lamb are all great)
  • 2 Tbs. butter, divided
  • 1 Tbs. flour
  • 1/2 cup beef broth
  • 1 egg, beaten, for wash

Fry the bacon in a large pan until just crispy. Remove the bacon, leaving the grease. Add the vegetables to the grease and cook for around two minutes, stirring occasionally. Pour in about 1/2 cup of water, cover, and allow to simmer for another few minutes, until the potatoes and carrots can be easily pierced with a fork. Scoop out the vegetables, leaving as much of the liquid behind as possible.

Into the liquid, melt a Tbs. of butter. Sprinkle in a Tbs. of flour, stirring all the while. When this mixture begins to thicken, add the broth and continue to mix until the whole is one relatively smooth consistency. Pour into a separate bowl with the bacon and veggies.

Season meat with a generous pinch of salt. Melt another Tbs. butter in the pan, and brown the meat. Pour the gravy-veggie mixture back into the pan with the browned meat. Stir around to mix up completely.

Roll out the dough to a little under 1/4″ thick, and cut out 8″ circles. Fill with a heaping serving of the filling. Brush the edge with beaten egg, fold the dough over, and seal with a fork.

Bake for 30 minutes at 350F.

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4 Responses

  1. denizb33 says
    March 8, 2013 at 12:24 pm

    Yum! Love pasties!

    Reply
  2. Ashley Bee says
    March 11, 2013 at 1:10 pm

    Pasties make me think of those special under-shirt garments and always make me giggle. This looks delish though!

    Reply
  3. Quantum Mechanic says
    February 24, 2014 at 8:05 am

    I made these with spelt pastry dough (which I still need to work on…it was very tough) for lunch on Thanksgiving Day. It took a lot of discipline to restrain ourselves from eating more than half a pasty each! The filling is absolutely delicious, and I’m trying to think of excuses to make it again.

    Reply
  4. Alison says
    March 26, 2021 at 4:36 pm

    I get a lot of ideas from shoes or movies, and once I saw the Past6, I knew I had to try them.
    I combined this techie with the traditional recipe.
    I used lard dough, turnips, potatoes, carrots, peas, onion, garlic, chopped steak, beef gravy and seasoning.
    They came out delicious!

    Reply

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