This show is constantly sending me off in search of new things. Last week, it was finding chocolate babka. This week, I had to have a pasty. Given that we are NOT eating out (even take-out) these days, my only choice was to make them at home. And I am NOT a great cook.
So I bought a couple of those pie crusts in a roll in the refrigerated section at the grocery store. The day before, I had made a roast, with the plan that it would provide most of the ingredients for the pasty the next day.
Yesterday was "pasty day." We pulled out enough of the leftover roast for two servings, along with potatoes and carrots. We always plan that a roast is going to turn into beef stew, so we store it all in one bowl with the leftover gravy. We didn't clean off the gravy from what we were chopping, but we didn't add any additional to the mix either. The only things we added were a bit of red onion for a "kick" and some diced mushrooms, because I like them. And we put in extra salt and pepper because there we didn't want them to be bland.
After mixing it all up, we put half of the mixture on each of the two pie crust circles and then folded it to a semi-circle. We made a point of not getting too close to the edge, to allow for crimping. After they were crimped, I brushed them with an egg wash and they were popped into the oven.
They weren't bad. Very much in the "comfort food" category. The crimping made the edges too thick for me to want to eat (they were large and I was already getting full from eating the meaty part). Taste-wise, I call them a step above a pot pie, but without the baking dish. I've heard that some people find them to be dry, but we must have included just enough gravy. The pasties were not dry, nor did the filling leak out beyond the crust.