Roxie Marchion, who grew up in Anaconda, Montana, has become renowned for her perfected cocktail pasty recipe, a legacy passed down from her mother.
Growing up, Roxie fondly remembers her mom whipping up hearty pasties that were a comforting staple in their household. Originally made as a pie-style dish, Roxie’s mother transitioned the recipe into smaller cocktail pasties, perfect for gatherings and casual get-togethers. Roxie’s mom passed the recipes down to her after she was married, and over the years, Roxie has preserved this tradition.
Now, she’s sharing this crowd-pleasing recipe with Great Falls Edit readers!
A Recipe with a Time-Saving Secret
As a busy mother of seven, Roxie’s mom knew a thing or two about efficiency in the kitchen. Instead of chopping fresh potatoes and onions, she opted for frozen versions, a simple hack that cut down on prep time without compromising flavor.
"I made pasties when I was first married because that’s what I was used to," Roxie said. "I just never thought to use frozen potatoes and onions until my mom suggested it."
As a busy teacher raising two boys in Great Falls, Roxie carried the pasty-making tradition into her own life. To this day, it remains one of her sons' favorite meals.
The recipe became a staple not only during holidays but now is a football-tailgate favorite and a must-bring to family gatherings.
“I have made them for families expecting new babies and pop them into the freezer,” Roxie explained. “They are good for at least six months in the freezer if you wrap them right.”
Roxie’s Easy Cocktail Pasties Recipe
Roxie’s cocktail pasties are a game-changer for busy professionals looking for a delicious, comforting meal that doesn’t take hours to prepare. Or, if you want to bring a crowd-pleaser to your next gathering, whether a holiday party or a tailgate spread, turn to this gem of a recipe.
With ground sirloin and frozen potatoes and onions, you'll get a flavorful result without hours of chopping. The addition of cream cheese to the dough creates a flaky, rich crust that elevates these little delights. People will want to know how you did it!
Want to share your favorite recipe with the Great Falls Edit readers? Email us at greatfallsedit@gmail.com or submit it here and we'll be in touch.
Cocktail Pasties Recipe
Servings: 24 Pasties
Dough:
- 1 cup salted butter, room temperature
- 1 (8 oz) cream cheese, room temperature
- 2 cups all-purpose flour
- In a large bowl, cream the butter and cream cheese together until smooth and fluffy (about 3-4 minutes).
- Gradually add flour, one cup at a time, mixing until fully combined.
- Roll out the dough and use a round cutter to cut dough circles for the pasties.
Filling:
- 1.5 lbs ground sirloin (93% lean meat / 7% fat)
- 1 package of frozen potatoes with onions (omit peppers if using Potatoes O’Brien)
- Salt and pepper to taste
- Mix the ground sirloin and hash browns in a large bowl.
- Season the mixture with salt and pepper to taste.
- Place a spoonful of the filling in the center of each dough circle.
- Fold the dough over to form a half-moon shape and crimp the edges to seal.
Egg Wash:
- 1 egg
- Splash of milk
- Whisk the egg and milk together.
- Brush the tops of the pasties with the egg wash.
- Place the pasties on a non-stick baking sheet.
Baking Instructions:
- Preheat the oven to 375°F.
- Bake the pasties for 30-35 minutes, or until golden brown.
Storage and Reheating:
- Store the baked pasties in an airtight container in the refrigerator for up to a week.
- To reheat, microwave or bake at 300°F for 20-25 minutes.
- Pasties can be frozen for up to 6 months. When reheating from frozen, bake at 300°F for 20-25 minutes or microwave for 30 seconds.
Serve with your favorite brown gravy for an extra touch of comfort!
