Gourmetized Pasty

Wendy Rusch


I loved the idea of the Pasty, but when I tried them, found them to be bland and dry...I know that is how they are suppose to be, and I understand that. But I wanted more flavor and moisture and still able to carry in a lunch box so to speak. So I created this one. Enjoy!


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1 Hr
1 Hr



  • 3 1/2 c
  • 2 Tbsp
  • 1 tsp
    sea salt
  • 3/4 c
    butter, cold
  • 1 c
    ice cold water

  • 1 lb
    ground beef or pork or mixture
  • 1 Tbsp
    worcestershire sauce
  • 8 oz
    cream cheese, soft
  • 1 1/2 c
    cheddar, finely shredded
  • 1 1/2 tsp
    sea salt
  • 1 tsp
    fresh ground black pepper
  • 2-3 clove
    garlic, minced
  • 1 1/2 tsp
    thyme, dried
  • 2 Tbsp
    beef soup base
  • 3 medium
    potatoes, medium (2 c) small dice
  • 1/2 small
    rutabaga (1 1/2 c) small dice
  • 3
    carrots, diced or shredded
  • 2
    ribs of celery, small dice
  • 1 medium
    onion, small dice
  • 8 oz
    mushrooms, chopped fine

How to Make Gourmetized Pasty


  1. In a food processor, add flour, sugar and salt. Pulse a couple times, add in butter 1 T at a time, pulsing as you go, it will look just as if you were cutting it in by hand. Slowly add in water as you pulse, until it comes together, it will be slightly crumbly. Remove and dump onto lightly floured counter, form into a disk, wrap in plastic wrap and set aside. Allowing to rest while you dice your veggies.
  2. In a large bowl, add hamburger, cream cheese, cheddar cheese, salt, pepper, garlic, thyme, soup base. Mix well with your hands, they just work the best. Then add remaining ingredients, mix well and set aside.
  3. Section dough into 6 equal portions. Sprinkle flour onto counter, shape each piece of dough into a disk, lightly flour both sides, roll each piece of dough into an 8” circle, approx. it's ok if its square like. Place approx 1 c filling onto center of dough. Bring one side over and pinch edges together. Place each pasty onto a parchment lined cookie sheet. Slit tops a couple times.
  4. Beat together 1 egg with 1 T water or milk, brush over each pasty.

    Bake at 400 for 60 minutes
  5. *My soup base is powdered. If you have the paste or bouillon, you can mix with ½ c warm water and add that.

    *Make sure your vegetable dice is small and even.

Printable Recipe Card

About Gourmetized Pasty

Course/Dish: Beef, Sandwiches
Main Ingredient: Potatoes
Regional Style: Eastern European

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