EASY CORNISH PASTIES
These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal. -Judy Marsden, Ontario, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 pasties.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 521mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
PARSLEY PASTIES
Here, a golden jacket of parsley pastry encloses a juicy parsley-and-potato filling, which is fortified with egg, cheese and cream. These make perfect picnic food, or you could serve them for lunch in the garden, with pickles and a tomato salad on the side.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h30m
Yield 4 large pasties
Number Of Ingredients 13
Steps:
- Sieve the flour and salt into a bowl. Work in the butter with your fingertips until the mix looks like fine crumbs.
- In a liquidizer, purée the parsley with the egg yolk and 2 tbsp cold water.
- Drop this into the flour mixture and work in, adding enough cold water to make a firm dough.
- Cover and chill for 30 minutes. Preheat the oven to 350°F
- Cut the pastry into 4 pieces. Press each into a ball and roll out on a lightly-floured board to make a circle about the size of a dessert plate.
- Transfer to a non-stick baking tray. Mix the potato with the onion, parsley, cheese and hard-boiled egg.
- Lightly beat the egg yolk with the cream and stir into the potato mixture. Season.
- Divide the mix between the dough circles, leaving a rim round the edge. Dampen the edges and fold the dough over the filling. Crimp the edges together. Prick each pasty with a fork and paint with beaten egg if you like.
- Bake for 45-50 minutes, or until the pastry is gilded and the interior soft (test with the tip of a knife). Serve warm or cold, with English mustard.
Nutrition Facts : Calories 1029, Fat 56.8, SaturatedFat 34.4, Cholesterol 288.5, Sodium 792.8, Carbohydrate 109.5, Fiber 6, Sugar 1.6, Protein 20.6
TRADITIONAL NORTHERN IRISH PASTY
Serving and prep times are guesses as i have not made these yet. Source: KIETO'S DAILY RECIPE 3/10/04 The Irish version pasty (and this is particularly a Northern Irish delicacy) is round and flat, about 3/4 inch thick and consists of meat, potato and onion dipped in batter and fried. The English pasty, on the other hand, is a kind of meat and vegetable pie in a pastry crust. A "pasty supper" would include chips with the aforementioned pasty. We're going to do it the Irish way. Let's do it!
Provided by Yellow Lab Lover
Categories European
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the above Irish Pasty ingredients and add:.
- 2 Tbls. chopped parsley.
- 1 medium size onion [Diced and sauteed].
- Form the pasty into approx 3-inch diameter patties.
- Dip into your favourite fish batter and cover all over.
- Deep fry in 375F oil and remove when a golden.
- brown.
- Serve with chips (French Fries) cooked in same.
- oil. Woo hooooooo! :)).
Nutrition Facts : Calories 318.4, Fat 12.5, SaturatedFat 4.7, Cholesterol 51.4, Sodium 594.7, Carbohydrate 32.1, Fiber 3.2, Sugar 2.2, Protein 18.6
GREAT GRANDMA JOHNS' PASTIES
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
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
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.
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SMOKED HADDOCK, CHEDDAR AND PARSLEY PASTIES RECIPE
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- For the pastry, put the flour and 300g butter in a food processor and whizz until the mixture looks like breadcrumbs. With the motor running, slowly add the water until the mixture is moist enough to roll into a dough. (If you don’t have a food processor, make the pastry by hand in a mixing bowl: rub the butter into the flour with your fingertips, then stir in the water to bring the dough together.)
- On a very well floured surface, roll out the dough in one direction, away from you, to a rectangle about 1cm thick. Fold the two short ends into the middle so they overlap.
- Give the pastry a quarter-turn, then repeat the rolling and folding process 5 more times. Wrap the pastry in cling film, then rest it in the fridge for 1 hour.
- Meanwhile, make the filling. Heat the oil in a heavy-based pan over a medium heat and cook the onions with the lid on, stirring occasionally, for 10-12 minutes until they’re soft and beginning to colour around the edges. Add the 25g butter to the onions then, when melted, add the flour. Stir well and cook for a further 3-4 minutes, then add the milk, stirring – the sauce will begin to thicken. Stir in the 50g cheese and the mustard, then season with salt and pepper. Simmer gently for 2-3 minutes, then take the pan off the heat and allow to cool.
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