Kansas-Style Herbed Pasty
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Kansas-Style Herbed Pasty are not what some consider traditional Cornish pasties. They have more meat and seasonings, and we like them with a brown gravy.
Apparently, the Cornish immigrants brought the pasty into Michigan’s iron mills in early 1800’s. Cornish Pasties (meat pies) are said to have originated in Devon, with manuscripts mentioning them in 1509 and 1510.
A few summers ago, we traveled to Michigan’s Upper Peninsula where we quickly learned that every town boasted they had the “best” pasty. Having never tasted one before, we had to give it a try. We learned you were not to eat them with gravy, but ketchup was the desired condiment.
When I returned home, I made it a priority to try my hand at a Pasty, Kansas-Style–with more meat, seasonings and with gravy. I also found that this is a great way to use leftover beef roast and roasted vegetables! See my recipe for Savory Pot Roast Here.
Ingredients Needed to Make Kansas-Style Herbed Pasty
- all-purpose flour
- salt
- parsley
- oregano
- thyme
- vegetable shortening
- cold water
For the Filling:
- cooked beef roast
- roasted potatoes
- roasted carrots
- beef gravy
- extra virgin olive oil
- Worcestershire sauce
- dried minced onion
- dried parsley
- kosher salt
- freshly ground black pepper
- egg and water for egg wash
- sea salt
For the Brown Gravy:
- butter
- all-purpose flour
- beef stock
- dried thyme
- salt and pepper
Instructions for Making This Recipe
To Make the Pastry:
In a medium bowl, combine the all-purpose flour, salt, dried parsley, oregano, and thyme. Using a pastry blending fork, mix in shortening until crumbs form. Add water in two parts, until dough works into a ball. Divide dough into 8 parts and form into balls. Cover with a clean tea towel until ready to use.
To Make the Filling:
Preheat oven to 375 degrees. Prepare the roasted meat, potatoes, and carrots by dicing into small pieces. Place in a large microwavable bowl and heat in microwave for 5-7 minutes.
Add to roasted meat and vegetables the gravy, olive oil, Worcestershire sauce, dried minced onion, dried parsley, salt and black pepper. Stir to combine.
To Assemble the Pasties:
On a floured surface, and using a rolling pin, roll each dough ball into an 7-8″ circle.
Drop 2/3 cup filling on half of circle. Moisten edges with water and spoon dough over filling. Cover filling with the other half of circle. Roll edges over and crimp with a fork to seal.
Place pasties on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with remaining dough and filling.
Using a small bowl, prepare egg wash by whisking together egg and water. Brush egg wash over the tops of each pasty. Cut three slits on top of each pasty for steam to escape.
Bake in preheated oven for 45-50 minutes until golden brown.
To Make the Brown Gravy:
In a small saucepan, melt butter and mix in all-purpose flour. Slowly whisk in beef stock and stir until it thickens. Season with salt, pepper, and dried thyme.
To serve, pour gravy over pasties or use as a dip. This recipe makes 8 pasties.
See more Main Dishes Here. See more Sandwiches Here.
Kansas-Style Herbed Pasty
Equipment
Ingredients
Pastry Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 7/8 cups vegetable shortening
- 1/2 cup cold water
Meat Filling:
- 2 cups cooked beef chuck roast cubed
- 2 cups diced roasted potatoes
- 1 cup diced roasted carrots
- 1/2 cup beef gravy
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried minced onion
- 2 teaspoons dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg + 2 tablespoons water for egg wash
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Brown Gravy:
- 4 tablespoons butter
- 4 tablespoon all-purpose flour
- 2 cups beef stock
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Instructions
To Make the Pastry:
- In a medium bowl, combine all-purpose flour, salt, dried parsley, oregano, and thyme.
- Using a pastry blending fork, mix in shortening until crumbs form.
- Add water in two parts, until dough works into a ball.
- Divide dough into 8 parts and form into balls. Cover with a clean tea towel until ready to use.
To Make the Filling:
- Preheat oven to 375 degrees. Prepare the roasted meat, potatoes, and carrots, by dicing into small pieces. Place in a large microwavable bowl and heat in microwave for 5-7 minutes.
- Add to roasted meat and vegetables the gravy, olive oil, Worcestershire sauce, dried minced onion, dried parsley, salt and black pepper. Stir to combine.
To Assemble the Pasties:
- On a floured surface, and using a rolling pin, roll each dough ball into an 7-8" circle.
- Drop 2/3 cup filling on half of circle. Moisten edges with water and spoon dough over filling. Cover filling with the other half of circle. Roll edges over and crimp with a fork to seal.
- Place pasties on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with remaining dough and filling.
- Using a small bowl, prepare egg wash by whisking together egg and water.
- Brush egg wash over the tops of each pasty. Cut three slits on top of each pasty for steam to escape. Bake in preheated oven for 45-50 minutes until golden brown.
To Make Gravy:
- In a small saucepan, melt butter and mix in all-purpose flour. Slowly whisk in beef stock and stir until it thickens. Season with salt, pepper, and dried thyme.
- Pour gravy over pasty or use as a dip. Makes 8 pasties.
