Best Beef Pasties With Mint Ginger And Peas Recipes

BEEF PASTIES

Beef Pasties image

Provided by Robert Irvine : Food Network

Time 45m

Yield 8 pasties

Number Of Ingredients 13

Ingredients

2 pounds bacon, minced and cooked, drained
2 pounds ground beef, cooked and seasoned
4 cups cooked and small-diced potatoes
2 cups cooked and small-diced carrots
1 cup cooked and small-diced onion
1 cup English peas
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground ginger
1 teaspoon grated nutmeg
4 sheets puff pastry
4 eggs, beaten

Steps:

For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

BEEF PASTIES

Beef Pasties image

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

Ingredients

2 cups cubed cooked roast beef (1/4-inch pieces)
1-1/2 cup finely chopped cooked potatoes
1 cup beef gravy
1/2 cup finely chopped carrot
1/2 cup finely chopped cooked onion
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
Half-and-half cream

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.

PASTIES

Pasties image

Provided by Food Network

Time 1h40m

Yield 25 (14-ounce) pasties

Number Of Ingredients 19

Ingredients

3 quarts peeled and diced potatoes
1 1/2 quarts diced carrots
1 quart diced rutabaga
1 quart diced onions
1/4 cup very finely diced garlic
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1/2 pounds ground grass-fed beef
2 1/2 pounds your favorite ground Italian sausage
3 1/2 quarts all-purpose flour (recommended: finely ground organic)
2 tablespoons salt
1 1/2 pounds butter flavored shortening
1 1/2 pounds white shortening
6 eggs
2 cups ice cold water
1/3 cup white vinegar
3 eggs, beaten
Flour, as needed

Steps:

For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties.
For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling.
Preheat the oven to 325 degrees F.
Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts.
Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.