This traditional Scottish pasty is sure to please made with Pepperidge Farm Puff pastry sheets and Campbell’s® Beef Pot Pie Filling!
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|1. In a mixing bowl combine the ground beef and the meatless beef pot pie filling well.|
|2. Roll puff pastry slightly and cut round for the lid. Use balance of pastry to line meat pie dish.|
|3. Fill lined dish with meat mixture and top with pastry; ensure you crimp the pastry to get a nice seal (egg wash on the pastry before baking will help with a nice glazed visual, but is optional).|
|4. Cut small vent holes in the top of the pastry and bake in a 375F/191C oven until an internal temperature of 165F/74C, is reached (about 40 minutes).|
|5. Allow to cool slightly (3-5 minutes) and remove from baking dish before serving.|