Best Beef Pasties Recipes

BEEF PASTIES

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.

BEEF AND POTATO PASTIES

Steps:

• Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
• Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
• Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
• Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
• Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.

JAMAICAN BEEF PATTIES (AKA MEAT PIES OR PASTIES)

Steps:

• Make the crust: Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do not overstir; that makes tough crust. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Next, prepare the filling.: Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Now make the patties: Spoon some filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.
• NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES

Steps:

• First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
• Drain the potatoes and add the milk, butter, salt & pepper to taste.
• Mash very well with a potato masher or using a hand-held mixer.
• Mash/mix until there are no lumps left.
• The mashed potato should be smooth but fairly firm and not too soft.
• Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
• Cook the onions for about 15-20 minutes, until soft and golden.
• Remove the onions and set to one side in a large mixing bowl.
• Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
• Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
• Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
• Take off the heat and add the beef mixture to the onions.
• Mix them together thoroughly & then add the mashed potatoes - mix again well.
• Allow to cool slightly.
• Pre-heat the oven to 220C, 425F or gas mark 7.
• Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
• Sprinkle some flour onto a board and roll out the ready-made puff pastry.
• Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
• Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
• Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
• Crimp the edges of the pastry with a fork or your fingers to make a seal.
• Cut two slits on top of the pies with a knife or scissors.
• Glaze with the beaten egg (or milk) and sprinkle some sea salt.
• Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
• Serve warm or cold with pickles, chutneys and assorted salads.
• Ideal for picnics, snacks, light lunches & brunch.
• Freezer:.
• To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

BEEF PASTIES

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.

CORNED BEEF PASTIES

Steps:

• Peel and cut up potatoes and boil until soft.
• Finely dice them and finely dice the corned beef.
• Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
• Add salt and pepper and leave to cool.
• Preheat the oven to 200degrees.
• Roll out the pastry to approx 2mm thickness.
• Cut around a small side plate or saucer (approx 6").
• Fill one half of the circle with the mixture leaving a margin around the edge.
• With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
• Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
• Place the finished pasty on a lined baking tray and brush the top with more egg.
• NB: You do not need to prick holes.
• I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
• Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
• These are just as yummy cold the next day as they are warm, fresh from the oven!

CORNED BEEF PASTIES

Steps:

• For the pastry.
• In a large mixing bowl stir together thoroughly the flour and the salt.
• With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
• Using the 7-8 T.
• ice water gradually all to dry ingredients, 1 T.
• at a time, tossing the ingredients with a fork till the mixture holds together.
• Form into a ball.
• If desired, cover and chill the dough 1 hour.
• Meanwhile, prepare the meat-vegetable filling.
• Peel and coarsely chop the potatoes.
• In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
• Set aside.
• Divide the dough into five equal portions.
• On a lightly floured surface roll out each portion of dough to a 9 inch circle.
• Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
• Using tines of a fork, seal the pastry edge.
• Cut slits in the pastry for escape of steam.
• Carefully transfer pasties to an ungreased baking sheet.
• Bake pasties at 400 degrees till golden brown about 45 minutes.
• If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
• Serve with the pasties.

GROUND BEEF PASTIES RECIPE - (4.1/5)

Steps:

• 1. In a large skillet, cook ground beef and onion for 5 minutes. Stir in potatoes and fresh veggies, if using. Stir in seasonings. Cook until potatoes are fork tender, about 15-20 minutes. (If using frozen veggies, stir into skillet shortly before removing from heat.) Cool. 2. Roll out dough into a circle, about the size of a small plate. (If using store bought dough, cut each piece of dough into fourths and roll into a circle.) Place about 1/3 c. beef filling into the center of each dough circle. Fold over, seal and roll edges. 3. Brush each pasty with beaten egg yolk and bake at 350 degrees for 25-30 minutes, until golden and pie crust is fully cooked. 4. While pasties cook, melt butter or margarine in a small saucepan. Whisk in flour and cook 2 minutes. Whisk in beef stock, bring to a slow boil and boil until thickened. Stir in Worcestershire sauce and Italian seasoning. 5. Serve pasties with gravy on the side for dipping or poured on top.

BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE

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 (MEAT PIES)

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.

BEEF PASTIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
• Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
• Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
• Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
• Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.

CAJUN MEAT PIE OR PASTIES (SEASONED PORK, BEEF & VEGETABLES)

Steps:

• Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
• Add the egg, vanilla, and milk and beat until blended.
• Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
• With floured hands, shape the dough into a round, flat patty.
• Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
• In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
• Reduce heat to medium and add the pork, garlic, and seasonings.
• Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
• Add the beef and mix thoroughly.
• Lower the heat and let simmer for 5 minutes, stirring often.
• Mix in the potatoes and the stock.
• Cook for 10 minutes over med-low heat, stirring often.
• Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
• On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
• If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
• Refrigerate dough for 15 minutes.
• Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
• Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
• Let cool for 5 minutes.
• In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
• Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
• Bake at 350F until the crust is golden brown (40-45 minutes).
• Let cool 10 minutes before serving.
• If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
• Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
• Fold the circle in half over the filling and seal by pressing the edge with a fork.
• Trim the edge to 1/4".
• In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
• Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
• Serve immediately.

CORNED BEEF PASTIES

Steps:

• Heat the oven to 400°F
• Roll out the pastry and cut out 6 circles 8in in diameter.
• Heat the oil and cook the onions in it until starting to soften.
• Take off the heat and cool. Stir in the corned beef and tomato ketchup and season well.
• Divide the mixture between the 6 circles and crimp the edges together. Brush with a little of the beaten egg.
• Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden.
• Serve hot or cold.

BEEF AND VEGETABLE PASTIES RECIPE - (4.5/5)

Steps:

• Step 1 Heat oil in a large saucepan over high heat. Add onion. Cook for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add potato, carrot, thyme, relish and worcestershire sauce. Stir to coat. Step 2 Add stock. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until vegetables are tender and liquid has almost evaporated. Stir in pea mixture. Remove from heat. Set aside for 30 minutes to cool. Step 3 Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 12cm cutter, cut 4 rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges together to seal and form frills. Step 4 Place pasties on prepared trays. Brush with egg. Sprinkle with poppy seeds. Bake for 30 to 35 minutes or until golden. Note: To freeze pasties, place in a single layer in an airtight container. Freeze for up to 3 months. Defrost in fridge the night before serving.

CORNISH BEEF PASTIES

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.

BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE

Steps:

• 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.
• Filling:.
• Heat oil in heavy large skillet over medium heat. Add onions. Saute 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.
• * 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 if cheese. Sprinkle with pepper. Brush dough border with some egg ehite. 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 pastry 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 though, about 30 minutes. Cool 10 minutes; serve.

BEEF PASTIES

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.

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES

Steps:

• First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
• Drain the potatoes and add the milk, butter, salt & pepper to taste.
• Mash very well with a potato masher or using a hand-held mixer.
• Mash/mix until there are no lumps left.
• The mashed potato should be smooth but fairly firm and not too soft.
• Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
• Cook the onions for about 15-20 minutes, until soft and golden.
• Remove the onions and set to one side in a large mixing bowl.
• Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
• Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
• Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
• Take off the heat and add the beef mixture to the onions.
• Mix them together thoroughly & then add the mashed potatoes - mix again well.
• Allow to cool slightly.
• Pre-heat the oven to 220C, 425F or gas mark 7.
• Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
• Sprinkle some flour onto a board and roll out the ready-made puff pastry.
• Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
• Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
• Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
• Crimp the edges of the pastry with a fork or your fingers to make a seal.
• Cut two slits on top of the pies with a knife or scissors.
• Glaze with the beaten egg (or milk) and sprinkle some sea salt.
• Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
• Serve warm or cold with pickles, chutneys and assorted salads.
• Ideal for picnics, snacks, light lunches & brunch.
• Freezer:.
• To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

BEEF PASTIES WITH MINT, GINGER AND PEAS

Steps:

• Make the Hot Water Crust Pastry, recipe follows.
• Preheat the oven to 425 degrees F.
• To make the filling: Heat the olive oil in a saucepan set over a medium heat, add the onions, garlic, ginger, and season with salt, and pepper. Cook the mixture until the onions are soft and slightly golden.
• Grind the seeds in a mortar with a pestle, and then add to the pan with the beef, tomato puree, mustard and Worcestershire sauce. Cook over a medium heat, until the beef is cooked, about 15 minutes. Add the peas for the last 1 to 2 minutes of cooking. Add the chopped mint, then season with salt, and pepper, to taste, and allow to cool.
• Roll the pastry dough out on a lightly-floured work surface until it is approximately 1/16-inch thick. Using a small cup saucer or biscuit cutter, cut the dough into 4 1/2-inch circles.
• Lay 1 generous tablespoon of the mixture on one half of the circle, and brush the edge of the other half with the beaten egg, and then fold it over to form a semi-circle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark or score the edges with a fork. Repeat until all the circles and filling are used up.
• Brush the tops with beaten egg, and bake in the oven until golden and a skewer inserted in the center of comes out hot, about 15 to 20 minutes. Serve the pasties hot or at room temperature.
• Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
• Meanwhile, sift the flour, turmeric, cayenne pepper, and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
• Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.

SPEEDY BEEF PASTIES

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in carrots, potato, cheese, ketchup, mustard, garlic salt and pepper. Prepare pie crusts according to package directions. On a floured surface, roll each portion into a 12-in. square. Cut each into four squares. Place about 1/2 cup met mixture in the center of each square. Moisten edges of pastry with water and fold over filling, forming a triangle. Press edges with a fork to seal; prick tops with a fork. Place on ungreased baking sheets. Bake at 375° for 30 minutes or until golden brown.