Best Pasties Out Of Crescents Recipes

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CRESCENT ROLL PASTRY



Crescent Roll Pastry image

A friend shared this delicious dessert at a neighborhood get together. I've shared the recipe with many other friends over the past few years. Hope you will too.

Provided by New Nana

Categories     Dessert

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 7

2 cans crescent dinner rolls
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup powdered sugar
3 tablespoons fresh lemon juice, more to taste

Steps:

  • Heat oven to 375 deg.
  • Grease 9x13 pan.
  • Pat out 1 can of crescent rolls on bottom of pan, pinching seams together.
  • Cream the cream cheese, sugar, egg and vanilla together until well mixed.
  • Spread over layer of rolls.
  • Pat out second can of rolls on wax paper, pinch seams together and cut into strips.
  • Place, latticelike, on top of cheese mixture.
  • Bake for 25 minutes or until golden brown.
  • While cooling just a bit, mix together the powdered sugar and lemon juice.
  • Add enough milk to make mixture a thick syrup consistency.
  • Dribble over top of still warm pastry.
  • This is very pretty at Christmas to decorate with sugared cranberries and mint leaves.

Nutrition Facts : Calories 227.2, Fat 13.6, SaturatedFat 8.4, Cholesterol 59.2, Sodium 117.9, Carbohydrate 23.9, Sugar 22.5, Protein 3.4

CREAM CHEESE FILLED CRESCENT ROLL PASTRIES



Cream Cheese Filled Crescent Roll Pastries image

In need of a quick and easy dessert or a decadent breakfast? These cream cheese filled crescent rolls are sure to be a new family favorite.

Provided by Lana Stuart

Categories     Desserts

Time 30m

Number Of Ingredients 8

8 ounces refrigerated crescent rolls ((recommend: Pillsbury))
6 ounces cream cheese (room temperature)
1 cup sugar
1 ½ teaspoons vanilla extract
¼ cup butter (melted)
2 tablespoons sugar
2 teaspoons ground cinnamon
Honey, for serving ((optional))

Steps:

  • Preheat oven to 350 degrees.
  • Unroll half a package (4 rolls) of crescent rolls. Press the seams together and place on the bottom of an 8x8 baking pan.
  • In a medium bowl, combine softened cream cheese, sugar, and vanilla. Stir with wooden spoon until thoroughly combined.
  • Spread cream cheese mixture over crescent rolls in baking dish.
  • Unroll remaining crescent rolls, press seams together and place on top of cream cheese layer in baking dish.
  • Top with melted butter.
  • Sprinkle top evenly with sugar and cinnamon.
  • Bake for 20-30 minutes, until bubbly and slightly browned.
  • Allow to cool, then slice and serve. May be topped with a drizzle of honey if desired.

Nutrition Facts : ServingSize 1, Calories 446 kcal, Carbohydrate 54 g, Protein 3 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 456 mg, Fiber 1 g, Sugar 42 g

PASTIES II



Pasties II image

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Provided by RaiderMom

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 2h

Yield 6

Number Of Ingredients 11

3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
¼ rutabaga, cubed
1 carrots, diced
salt and pepper to taste
6 tablespoons margarine

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
  • Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g

UPPER PENINSULA PASTIES



Upper Peninsula Pasties image

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

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

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.

GREAT GRANDMA JOHNS' PASTIES



Great Grandma Johns' Pasties image

This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.

Provided by JJohns

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup shortening
¼ cup cold water
¾ pound boneless beef sirloin, cubed
1 medium onion, sliced
2 medium potatoes, peeled and thinly sliced
1 teaspoon dried parsley
salt and ground black pepper to taste
¼ cup water, or as needed

Steps:

  • In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
  • Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
  • Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
  • Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
  • Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.

Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g

MICHIGAN PASTIES RECIPE



Michigan Pasties Recipe image

Provided by mz0926

Number Of Ingredients 11

Serves 4
Use your favorite pie dough or one 15-ounce box Pillsbury Just Unroll! pie crusts.
Ingredients2 tablespoons unsalted butter
1 onion, chopped fine
1/2 pound ground pork
1/4 cup all-purpose flour
1 teaspoon minced fresh thyme
1/4 teaspoon ground allspice
2 cups leftover meat and vegetables from Joe Booker Stew, plus 1 cup leftover broth
Salt and pepper
2 (9-inch) pie dough rounds (see note)

Steps:

  • Serves 4 Use your favorite pie dough or one 15-ounce box Pillsbury Just Unroll! pie crusts. Ingredients2 tablespoons unsalted butter 1 onion, chopped fine 1/2 pound ground pork 1/4 cup all-purpose flour 1 teaspoon minced fresh thyme 1/4 teaspoon ground allspice 2 cups leftover meat and vegetables from Joe Booker Stew, plus 1 cup leftover broth Salt and pepper 2 (9-inch) pie dough rounds (see note) Instructions 1. MAKE FILLING Melt butter in large nonstick skillet over medium-high heat. Cook onion until softened, about 3 minutes. Add pork and cook until no longer pink, about 5 minutes. Stir in flour, thyme, and allspice and cook until fragrant, about 30 seconds. Add leftover meat, vegetables, and broth and cook, stirring occasionally, until liquid evaporates, about 10 minutes. Transfer to large bowl and mash with potato masher until mixture is coarsely mashed. Season with salt and pepper. Cool completely. 2. ASSEMBLE PASTIES Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Cut each dough round in half. Arrange one-quarter of filling on one side of each half, leaving 1-inch border around edges. Brush edges of dough with water, fold over filling, and crimp edges to seal. (At this point, pasties can be refrigerated for up to 12 hours.) Transfer to prepared baking sheet. Cut 3 vent holes in top of each pasty and bake until golden, about 25 minutes. Transfer to wire rack and cool 15 minutes. Serve. Forming Pasties 1. Place the filling over half of the dough crescent, then fold the other side over it. 2. Using your fingers or a fork, crimp the edges of the pasty to seal.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES



Upper Peninsula of Michigan Original Pasties image

These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.

Provided by larryvitse

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

8 large potatoes, cube
1 1/2 lbs flank steaks, cut in small pieces
1 lb pork steak, cut in small pieces
1 large onion, diced
3 1/2 teaspoons salt
black pepper, to teaste
2 tablespoons parsley
1/2 cup rutabagas (optional) or 1/2 cup carrot, diced (optional)
4 -5 cups flour
2 cups lard or 2 cups Crisco
1 1/4 teaspoons salt
1 teaspoon sugar
3/4-1 cup water

Steps:

  • Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
  • Mix dough like pie crust.
  • Divide into 8 balls.
  • Roll out like a pie crust.
  • Put filling on half of circle. About 1 cup.
  • Crimp like pie crust. Will look like a half circle.
  • Put on ungreased cookie sheets.
  • Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
  • Put slits in top of crust before baking.
  • Let sit about 1/2 hour after baking.
  • Enjoy!

Nutrition Facts : Calories 1297.1, Fat 70.3, SaturatedFat 27.2, Cholesterol 146.9, Sodium 1497.6, Carbohydrate 114.6, Fiber 10.1, Sugar 4.4, Protein 49.2

PASTIES OUT OF CRESCENTS



Pasties out of Crescents image

I realized I had two packages of Crescent rolls, and I had leftover veggies, meatballs from last night, and I have package of Courico. On the Today Show recently, they showed Matt Lauer in Cornwall, U.K., and he showed us a place where they make Cornish Pasties! I've been thinking of those "Traditional Yooper Pasties" by...

Provided by Beth M.

Categories     Savory Breads

Time 30m

Number Of Ingredients 5

2 pkg low-fat crescent rolls
1 small chunk of gouda cheese, or other favorite
1 1/2 c chopped cooked vegetables, carrots,onions,potatoes
3 leftover meatballs, sliced,
1 8 oz. link of chourico, sliced and then cut into strips

Steps:

  • 1. Preheat oven to 375 degrees. Slice Chourico and place in a cup of water in a covered skillet, bring to a boil and simmer five minutes. This is to remove some of the fat.
  • 2. Add chopped onion to the Chourico and simmer a minute longer. Then add drained Chourico/onion to the chopped veggies along with the sliced meatballs. Stir.
  • 3. Place one package of Crescent rolls, separated on ungreased baking sheet, and spoon filling on half of them. Add a small thin strip of sliced cheese. Place the other package of Crescent rolls, separated on top of the filling and press edges together, sealing each into a trianglular package. Bake for 17 minutes.

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