Name: Sausage Pasty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 russet potato ((peeled and diced)); 2 sausages ((I used beef with bacon and cheese)); 2 tbsp chopped carrots; ½ tbsp minced onions; ¼ cup condensed cream of celery soup; 2 tbsp water; 3 pie crusts; 1 large egg (beaten); ½ tsp pepper

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This sausage pasty recipe is a fun twist on the classic. It’s a hearty combination of sausage and potatoes wrapped in a flaky pie crust.

I grew up eating pasty. A traditional pasty has ground beef and potatoes wrapped in a crust. For this recipe, I decided to use sausage instead of the ground beef for added flavor.

How To Make Sausage Pasty

Step One:

Dice two sausages and place them in a bowl.

Peel and dice the potato and add it to the bowl.

Step Two:

Add minced onions and chopped carrots to the bowl and stir to combine.

Step Three:

In a small bowl, mix together the condensed cream of celery soup and water. Set aside.

Step Four:

Use a cookie/biscuit cutter to out 18 circles of dough from the pie crusts.

Reroll the scraps and roll out to cut out more. You should be able to get 6 circles from each crust.

Step Five:

Place half of the circles on greased cookie sheets and put 1/4 cup of the filling mixture in the center. Top with 1 tablespoon thinned cream of celery soup and a dash of pepper.

Step Six:

Cover each with another pie crust circle. Crimp the edges with a fork to seal.

Brush with beaten egg and poke holes in the top with a fork.

Step Seven:

Bake at 375°F for 30 minutes or until potatoes are soft and the crust is golden.

The Sausage Pasty was delicious and reminds me of our family meals while growing up.

Sausage Pasty

This sausage pasty recipe is a fun twist on the classic. It's a hearty combination of sausage and potatoes wrapped in a flaky pie crust.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 9

Ingredients

1 russet potato (peeled and diced)
2 sausages (I used beef with bacon and cheese)
2 tablespoon chopped carrots
½ tablespoon minced onions
¼ cup condensed cream of celery soup
2 tablespoon water
3 pie crusts
1 large egg beaten
½ teaspoon pepper

Instructions

Dice the sausages and place in a bowl.
Peel and dice the potatoes. Put them in the bowl with the diced sausage. Add the chopped carrots and minced onion. Mix to combine.
In a small bowl, mix together the condensed cream of celery soup and water. Set aside.
Use a cookie/biscuit cutter to out 18 circles of dough from the pie crusts. Reroll the scraps and roll out to cut out more. You should be able to get 6 circles from each crust.
Place half of the circles on greased cookie sheets and put 1/4 cup of the filling mixture in the center. Top with 1 tablespoon thinned cream of celery soup and a dash of pepper.
Cover each with another pie crust circle. Crimp the edges with a fork to seal. Brush with beaten egg and poke holes in the top with a fork.
Bake at 375°F for 30 minutes or until potatoes are soft and the crust is golden.

ORDER COOKBOOK HERE

Nutrition

Course: Uncategorized

Cuisine: American

Author: Tonia Larson

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