CORNISH PASTIES
My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
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.
PASTIES ENTREE / APPETIZER
An old family recipe. This is a very plain, basic recipe of beef, potato, onion, salt & pepper in a flaky crust. My grandmother used to carry hers in her muff to keep her hands warm on the long walk to school in Iron Mountain, Michigan. Munch it plain or with brown gravy. If you must use ketchup, please don't tell me (yuk). Posted for my daughter. PS Pronounced 'pass-tee'. ('Paste-ees' are used in burlesque).
Provided by Deb Wolf
Categories Savory Pies
Time 1h15m
Yield 25-30 appetizers, 16 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Pulse flour and salt in food processor; add shortening and lard. Pulse until it looks like coarse meal. Add 1/4 cup ice water, pulsing 10 times, then add 1 tablespoon at a time using only enough water for dough to just come together. (To make this the old-fashioned way: use 2 knives to cut shortening into flour; mix in water with a fork). OR substitute 2 packages refrigerated pie crust.
- Pat dough into a disk, wrap in foil; refrigerate while making filling. (I don't know why foil, it's what my grandma used).
- Filling:.
- Cook the beef, drain and set aside. (You can substitute 1# leftover roast beef cut in 1/4" cubes, reduce seasonings).
- Don't use food processor to cut potatoes or onions.
- Cut the onions, place in strainer.
- Cut the potatoes, add to onions, rinse and drain well. If you don't rinse them, the onion flavor will be too strong and the potatoes will discolor.
- Combine filling ingredients adding salt and pepper.
- Pre-heat oven to 450°F.
- Break off a third of the dough, (return remaining dough to refrigeraor) shape into a ball and roll out on lightly floured surface into a 12" square.
- Using a saucer, cut out 4 circles.
- Brush the edges with glaze, spoon 1/3 cup of filling onto one half of the dough, avoiding the glazed edge.
- Fold over the other half of the dough to encase the filling and make a half moon shape.
- Dip a fork in flour and press the edges to seal.
- Transfer to a greased baking sheet.
- Brush with glaze.
- Cut 3 slits in top of pastie to allow steam to escape.
- Repeat with remaining dough circles.
- Bake, 1 baking sheet at a time, uncovered 15 minutes at 450°F.
- REDUCE heat to 350F and bake uncovered 30 minutes longer.
- Repeat with remaining dough and filling.
- Remember to increase oven temperature for next batch.
- FOR APPETIZERS:.
- Cut with a biscuit cutter. Fill and seal. Bake 10 minutes at 450F, then 20 minutes at 350°F.
- TO REHEAT:.
- Place in 350F oven 10 - 15 minutes for entree size; 5-10 minutes for appetizers.
Nutrition Facts : Calories 364.1, Fat 22.7, SaturatedFat 7, Cholesterol 37.7, Sodium 607.1, Carbohydrate 29.6, Fiber 1.6, Sugar 0.7, Protein 9.9
PASTIE
Steps:
- Put the vinegar in a 1-cup measuring cup and fill the remainder with water. Add the beaten egg to a small bowl and add the vinegar and water and mix together. In a large mixing bowl cut the lard into the flour. Add the liquid and mix together. The less you handle the dough the better the crust will be.
- When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together.
- Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes. Peel and dice carrots into pieces smaller than the potatoes. Place all ingredients into a very large mixing bowl and combine thoroughly with your hands. Be sure to start with clean hands and nails. Add the salt and pepper and mix the ingredients to combine. My mother used enough pepper to turn the entire bowl black before mixing the ingredients.
- Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie tins before adding the crust. Next, fill the pie tin with the meat and vegetable mixture. It should be heaping since the mixture will cook down. Before placing the top crust in place, add a large pat of butter to the top of the pie filling. Remember we cut off all the fat on the meat earlier. Place top pie crust and trim to finish. You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust. Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking. Also using the egg and a little water, make an egg wash to brush on the crust. This will give the crust a golden, shiny finish.
- Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the crust so that it doesn't get too brown in the cooking process.
ARMENIAN CHEESE BOEREG
A very old family recipe. This is how my grandmother made it. All measurements are approximate; my grandmother never measured anything. You can substitute any combination of cheeses. This recipe is for appetizer sized portions. If you want it for a side dish, don't cut the fillo in half. Practice folding boereg, using a piece of paper or a napkin.
Provided by manushag
Categories < 60 Mins
Time 50m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 6
Steps:
- Mix cheeses together with 1 beaten egg and parsley.
- Melt butter in a small frying pan.
- Bring fillo dough to room temperature. Unroll dough on wax paper, cut in half for appetizer size boereg. stack and cover with saran wrap and a damp towel.
- Take one sheet of filo, with short side facing you. Brush entire sheet with melted butter. Place half a teaspoon of cheese a little to the right of center, toward the bottom of the sheet. Fold right side over cheese, and left side over top, in thirds.
- Brush with butter, and fold up the bottom over the cheese ball, then fold over diagonally. Continue to fold diagonally, left and right, until you reach the top and you will have a triangular shaped boereg, around 3 inches across bottom.
- Spray sheet pan with PAM and butter tops of boereg before baking.
- Preheat over to around 300-325 and bake for about 20 minutes, until very light brown.
CRUMB-COATED POTATO HALVES
When baking potatoes, I used to cut them in half, brush with butter, then salt & pepper before baking them, cut side up. Here's a dressed up version of that!
Provided by Sydney Mike
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In shallow pan, combine bread crumbs, paprika, salt & pepper.
- Brush sliced side of potato halves with butter, before dipping each into crumb mixture to coat.
- Place in 13"x9" baking dish & cover.
- Bake for 60 minutes, or until tender.
Nutrition Facts : Calories 197.1, Fat 3.5, SaturatedFat 2, Cholesterol 7.7, Sodium 434.3, Carbohydrate 37.5, Fiber 4.5, Sugar 1.9, Protein 4.9
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