AI recipes inspired by books

Hearty Meat and Vegetable Pasties


Neil Gaiman, American Gods

“Breakfast for me,” said Shadow. “What’s good?”
“Everything’s good,” said Mabel. “I make it. But this is the furthest south and east of the yoopie you can get pasties, and they are particularly good. Warming and filling too. My specialty.”
Shadow had no idea what a pasty was, but he said that would be fine, and in a few moments Mabel returned with a plate with what looked like a folded-over pie on it. The lower half was wrapped in a paper napkin. Shadow picked it up with the napkin and bit into it: it was warm and filled with meat, potatoes, carrots, onions. “First pasty I’ve ever had,” he said. “It’s real good.”

Hearty Meat and Vegetable Pasties

These Hearty Meat and Vegetable Pasties combine a flaky, buttery crust with a savory filling of meat, potatoes, carrots, and onions. Seasoned with thyme and rosemary, they make a delicious and satisfying meal. Enjoy them hot from the oven or pack them for a convenient on-the-go lunch.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Servings 6


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 6-8 tablespoons ice water
  • 1 pound ground beef or diced steak
  • 2 medium potatoes peeled and diced
  • 1 large carrot peeled and diced
  • 1 medium onion chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 egg beaten (for egg wash)


  • In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, mix together the ground beef or diced steak, diced potatoes, diced carrots, chopped onion, dried thyme, dried rosemary, salt, and pepper. Set aside.
  • Remove the dough from the refrigerator and divide it into 6 equal portions. Roll out each portion into a circle about 8 inches in diameter.
  • Divide the meat and vegetable mixture evenly among the dough circles, placing the filling on one half of each circle, leaving a border of about 1/2 inch.
  • Fold the other half of the dough over the filling, creating a half-moon shape. Press the edges together to seal, and then crimp the edges with a fork or by folding the dough over itself.
  • Place the pasties on the prepared baking sheet. Cut a few small slits in the top of each pasty to allow steam to escape. Brush the tops with the beaten egg to create a golden, shiny finish.
  • Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is cooked through.
  • Remove the pasties from the oven and let them cool for a few minutes before serving.