1h$12.41Potato Pea Road Pasties
Golden pie crust pasties filled with potatoes, peas, carrots, onions, and rosemary for a cozy inn-style snack. Sturdy enough for the road and hearty enough for supper.
- Energy
- 250 calories per serving
- Protein
- 3.8 g per serving
- Carbs
- 29.7 g per serving
- Fat
- 13.8 g per serving
- Sodium
- 189 mg per serving
Shopping options
pie crust
2 Count
Pillsbury Premade Refrigerated Pie Crusts
100%
butter
3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
milk
2 Tablespoon
Kroger® Vitamin D Whole Milk Half Gallon
2%
rosemary, finely chopped
1 Tablespoon
Simple Truth Organic® Rosemary
13%
carrots, diced
0.75 Cup
Carrots
71%
onions, diced
0.75 Cup
Jumbo Yellow Onions
50%
peas, thawed
1 Cup
Kroger® Frozen Sweet Green Peas
42%
potatoes, peeled and diced
1.5 Cup
Russet Potato
67%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- pie crust-2 crust
- potatoes-1.5 cups
- peas-1 cup
- carrots-0.75 cups
- onions-0.75 cups
- butter-3 tbsp
- milk-2 tbsp
- rosemary-1 tbsp
Preheat the oven to 400°F and line a baking sheet with parchment paper. Dice the potatoes, carrots, and onions, chop the rosemary, and thaw the peas.
Melt the butter in a large skillet over medium heat. Add the potatoes, carrots, and onions, then cook for 8 to 10 minutes, stirring often, until the onions are soft and the potatoes are just beginning to turn tender.
Stir in the peas and rosemary. Cook for 2 minutes more until the peas are hot and the filling looks moist but not wet, then let it cool for 10 minutes.
Let the filling cool slightly before shaping to help prevent hot steam burns.
Roll out the pie crusts and cut into 6 rounds, about 5 inches wide, rerolling scraps as needed. Spoon the cooled vegetable filling onto one half of each round, leaving a clean edge for sealing.
Fold each round over the filling into a half-moon. Press the edges firmly, crimp with a fork, cut small steam vents in the tops, and brush with milk.
Keep fingers clear when cutting vents in the crust.
Bake for 22 to 26 minutes until the pasties are deep golden and crisp. Let rest for 5 minutes before serving warm.
Use oven mitts when handling the hot baking sheet.
Let pasties rest briefly before eating, as the filling will be very hot.
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