This recipe is so amazing and so tasty. I hope you try it because so good. This pasty recipe is divine old-fashioned comfort food cooking at its best! One recipe, two dishes!
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Tasty Mom’s Classic Meat Pasty & My Veggie Pasty
My family is a mix of vegetarians and meat-eaters so I cook in a hybrid recipe manner. I constantly look for and create recipes that are amenable to being half meat and half vegetarian in some way. I loved my mom’s pasty as a child. My mom is no longer alive so I can’t ask her for her recipe so I attempted to recreate it on my own. I added a few twists to make it fit my family’s needs and guessed at the ingredients. I was thrilled when I succeeded! The taste is identical to her dish and Mom’s Classic Meat Pasty & My Veggie Pasty recipe is the result of those recipe experiments.
We all cherish favorite recipes from our childhood. In my house everyone would rejoice at the first hint of their favorite dish being on the day’s menu. The aroma of it cooking brought a smile and great anticipation of the meal to all in the house. Thinking back on thoughts of those dishes bring warm fuzzies and happy memories to the forefront of our minds. Simply said the food makes us happy and puts us in a good mood. That food is this dish for me. This pasty dish reminds me of my mom and I’m right back there as a kid watching her serve it up. Truly it is a good memory for me.
The Meat and Veggie Ingredients
Mom’s Classic Meat Pasty & My Veggie Pasty is made with healthy vegetables so this dish is a great way to add vegetables in your daily diet. It is made with rutabaga, carrots, onions, and potatoes. I like how the veggies don’t need to be precooked in any way prior to compiling the pasties. Cutting them small ensures they cook completely under the pie crust. Homemade pie crust would be tasty but I’m a busy mom so I buy premade pie crusts to speed up the meal prep. The delightful mixture of the pie crust with the soup bathed veggies and meat gives a very robust and savory flavor.
Related Post: Try out my lower carb Rutabaga Potato Salad
I drizzle ketchup on top of the pasty piece when serving for a tasty meal. Yes, I really mean ketchup because it makes the dish extra delicious, though it is awesome without ketchup too. The other ingredients include vegetable broth, black pepper, rubbed sage, milk, meat (if desired), cream of mushroom soup, and coconut oil.
The History of the Pasty
The pasty has a known history of being popular among Cornish and Finnish miners. My guess would be because it was a easy way to eat a hearty meal without utensils as traditional pasties are a handheld pouch. Regions of the United States like the Upper Peninsula of Michigan and Northern Minnesota are known for a cultural cuisine tradition of making pasties. My grandpa was a Finnish miner so the pasty dish has been a part of my family’s food culture.
My Twist on my Mom’s Classic Meat Pasty
Most premade pasties contain meat. I set out to create a tasty and delicious meatless pasty. My mom made her pasty dish in an eight by eight square pan with just a top layer of pie crust in contrast to the traditional hand held pouch pasty. I changed it further by using two glass pie pans to customize the dish into one meat pasty and one vegetable pasty. The pie pans are greased with coconut oil to help prevent the food from sticking to the pan. All the veggies are prepared together and then split for ease of making the two different pasties.
This is one of my husband’s all time favorites! Actually, it’s one of my too!
This is an original recipe by Julie Hoag, influenced by her memory of her mom’s meat pasty dish.