BEEF PASTIES (MEAT PIES)
I've been trying several recipes for pasties, but never found one that tasted as good as this one. Using store-bought pie crust made this an easy weeknight dinner.
Provided by Bozeman wildflower
Categories Savory Pies
Time 3h35m
Yield 4 meat pies, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a casserole, mix the cut-up sirloin steak, the peas and carrots, hash browns, minced onion, brown gravy mix, water, bay leaf and water. Bake in a 300 degree oven for 3 hours, or until meat is very tender. Taste and season with salt and pepper and any herbs you enjoy. Cool for at least an hour.
- Preheat oven to 375.
- Let pie crusts sit at room temperature for 15 minutes. Cut each crust into halves. Put the cooled meat mixture on half of a half-circle, fold the top over and seal (using water on the edges). This will make a little pie package. cut a few slits on the top. Do this with all the crusts. Place on a cookie sheet coated with non-stick spray. Brush a bit of milk over each pastie. Place in 350 degree oven for 35 minutes or until crust is golden.
Nutrition Facts : Calories 1200.4, Fat 75.1, SaturatedFat 26.8, Cholesterol 166.8, Sodium 1705.6, Carbohydrate 72.7, Fiber 3.9, Sugar 5, Protein 56.1
BEEF PASTIES
I got this recipe from a neighbor when I lived in Duluth, MN. Pasties are a big thing up there. It is quite good and fairly easy.
Provided by Nana in the woods
Categories Savory Pies
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Let dough rise until doubled in size.
- Combine remaining ingredients in large skillet. Cook 20 minutes. Cool to lukewarm.
- Divide dough into 6 pieces; roll out and stretch each piece on a floured surface to an 8" circle.
- Top each circle with about 2/3 cup of the filling. Mositen edges; fold in half and seal well.
- With scissors, snip a short gash on top of each circle to allow steam to escape.
- Place pasties on a greased cookie sheet. Cover and let rise in a warm place for 30 to 40 minutes.
- Bake at 325 degrees fahrenheit for 15 to 20 minutes.
Nutrition Facts : Calories 201.8, Fat 11.4, SaturatedFat 4.5, Cholesterol 51.4, Sodium 447.2, Carbohydrate 9.1, Fiber 1.3, Sugar 1.5, Protein 15
CORNISH BEEF PASTIES
Another recipe adapted from my favorite cookbook - The Creative Cooking Course by C. Turgeon. I hadn't made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I'll admit that my prep time is approximate as I didn't stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it's certainly well worth it.
Provided by Sandaidh
Categories Savory Pies
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour into a mound on a clean working surface.
- Shape flour into a large ring, forming a high wall.
- Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
- Add half of the water and work into the central mixture with two table knives using cutting motions.
- Work the flour in carefully from the center of the ring, adding more water as needed.
- Mix until all the flour is added and the dough holds together.
- Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
- Refrigerate dough for at least one hour before using.
- Roll out dough on lightly floured surface to 1/8 inch thickness.
- Cut six, 6-inch circles from the pastry, marking the center of each lightly.
- Cook potatoes in boiling, salted water until crisp-tender, then drain.
- Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
- Combine meat, onion, salt and pepper.
- Mix well.
- Spread 1/6 of meat mixture evenly over potatoes.
- Moisten the edge of each pastry circle with cold water.
- Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
- Place on greased baking sheet, sealed side up.
- Brush top of pasties with the egg.
- Bake in preheated 400 degree oven for 10 minutes.
- Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
Nutrition Facts : Calories 769.3, Fat 44.5, SaturatedFat 20.1, Cholesterol 116.3, Sodium 1848.8, Carbohydrate 67.7, Fiber 2.9, Sugar 0.9, Protein 23.5
BEEF PASTIES
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE
Provided by Jeanne Thiel Kelley
Categories Food Processor Onion Bake Sauté Super Bowl High Fiber Father's Day Lunch Blue Cheese Steak Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 16
Steps:
- For crust:
- Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes.Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
- Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
- Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.
BEEF PASTIES
Make and share this Beef Pasties recipe from Food.com.
Provided by SwtKitn
Categories Meat
Time 2h45m
Yield 70 serving(s)
Number Of Ingredients 6
Steps:
- Dough: Mix first 3 ingredients together then chill for 2 hours or longer.
- Filling: Brown beef, drain. Mix in 2 tablespoons flour. Add onion soup. Cook until thick. Chill for 2 hours.
- Preheat oven to 400 degrees.
- Roll dough about 1/8 inch thick onto well floured board. (Do this in small portions and keep rest chilled.).
- Cut into rounds size of a juice glass. Put 1 teaspoon of filling on each round in center and towards side, then fold over into a crescent shape.
- Crimp edges with a fork. Continue until all rounds are filled and rolled.
- Bake for 15 minutes at 400 degrees.
- (Can be made and frozen ahead of time.).
Nutrition Facts : Calories 64.3, Fat 4.8, SaturatedFat 2.7, Cholesterol 14.9, Sodium 72.3, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 2
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