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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.
Calories: 349kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 398mg | Potassium: 229mg | Fiber: 1g | Vitamin A: 615IU | Vitamin C: 1.9mg | Calcium: 21mg | Iron: 2mg