GRANDS!™ BEEF AND STOUT HAND PIES
A hearty, hand-held pastry filled with meat and potatoes, pasties (PASS-tees) became popular fare for miners around the world. Try this updated version made with sweet potatoes and stout for a flavor adventure!
Provided by Pillsbury Kitchens
Categories Dinner
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in sweet potato, stout, salt and pepper. Heat to boiling. Reduce heat; cover and simmer about 8 minutes or until vegetables are tender. Uncover; cook 1 to 2 minutes longer or until liquid is evaporated.
- Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place on cookie sheet. Spoon about 1/4 cup meat mixture onto center of each round. Fold dough in half over filling; press with fork to seal.
- Bake 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Hand Pie, Sodium 710 mg, Sugar 5 g, TransFat 2 g
BEEF AND POTATO HAND PIES
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
- Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
- On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
- Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 560 g, Fat 34 g, Fiber 2 g, Protein 22 g, SaturatedFat 7 g
HAND PIES (PASTIES)
Welsh "pasties" are also enjoyed in Ireland. I've heard them called hand pies, as they bake up small and firm enough to carry them around in your hand. My family usually makes them as veggie pies, but you could use a bit of ground beef or cooked crumbled sausage to round it out to a meal. We've had the pork sausage version, and it's pretty good -- some of the newer artisan sausage might be good, too -- chicken, sage and apple sausage is sounding pretty good right now.....
Provided by Cinnamom in Illinois
Categories Lunch/Snacks
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring pie crust out and to room temperature.
- Preheat oven to 350 degrees.
- Lightly grease, spray or use parchment on a large baking sheet.
- Mix vegetables, and pork sausage if using. Don't precook the sausage - it will cook when the pies bake.
- Cut crust into small circles, about 2-3 inches across. You should be able to get five or six circles out of each crust if you re-roll the pastry leftovers.
- Place an equal amount of the filling on half of the circles, and top with another circle.
- Fold the edges over each other towards the top, and crimp together like a traditional pie crust. Make a small slit in the center to vent steam, and brush with an egg wash if you like.
- Place each little pie on the prepared baking sheet, and bake for approximately one hour, checking for over-browning.
- Can be eaten hot or cold.
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
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