MOTHER'S PASTIES
PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 958 calories, Fat 49g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 1026mg sodium, Carbohydrate 101g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein.
UPPER PENINSULA PASTIES
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
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
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
PASTINA SOUP
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
- Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
- Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
- Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
More about "pastie soup recipes"
PASTINA SOUP RECIPE - SIMPLE ITALIAN CHICKEN SOUP
From christinascucina.com
4.8/5 (120)Total Time 30 minsCategory SoupsCalories 132 per serving
- Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
- Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
- Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.
WHAT TO SERVE WITH CORNISH PASTIES – 39 TASTY SIDE …
From pantryandlarder.com
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
From daringgourmet.com
PASTY RECIPE (CORNISH PASTIES) | THE KITCHN
From thekitchn.com
EASY ITALIAN PASTINA SOUP - SAVORING ITALY
20 BEST CREAMY SOUP RECIPES TO KEEP YOU COZY - THE PIONEER …
From thepioneerwoman.com
PASTIE SOUP | ALLRECIPES
8 COOL CUCUMBER RECIPES, INCLUDING SALADS, SANDWICHES AND STIR-FRIES
From washingtonpost.com
PASTIE - WIKIPEDIA
From en.wikipedia.org
17 EASY PASTA SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
CORN AND COCONUT SOUP, BUT MAKE IT LAZY - THE NEW YORK TIMES
From nytimes.com
PASTA E FAGIOLI SOUP {BETTER THAN OLIVE GARDEN’S} - COOKING CLASSY
From cookingclassy.com
10+ ANTI-INFLAMMATORY, 25-MINUTE DINNER RECIPES - EATINGWELL
From eatingwell.com
15 MINUTE SPICY KOREAN NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
PASTIES - TASTE.COM.AU
From taste.com.au
PASTINA WITH EGG | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
PASTA SOUP RECIPES - BETTYCROCKER.COM
From bettycrocker.com
TRADITIONAL YOOPER PASTIES – THE YOOPER GIRL
From theyoopergirl.com
RED CURRY PASTA RECIPE | BON APPéTIT
From bonappetit.com
EASY HOMEMADE VEGETABLE SOUP - INSPIRED TASTE
From inspiredtaste.net
25 BEST NOODLE RECIPES - WHAT TO MAKE WITH NOODLES - DELISH
From delish.com
EASY HOMEMADE CORNISH PASTIES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST 21 PASTA SOUP RECIPES THAT WILL WARM YOUR SOUL
From cookingchew.com
HARISSA PASTE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SOUP BASE RECIPE - FOOD & WINE
From foodandwine.com
24 BEST CHICKEN & BROCCOLI RECIPES - CHICKEN & BROCCOLI IDEAS
From delish.com
STANLEY TUCCI EATS THIS ONE-POT ITALIAN SOUP IN THE SUMMER
From allrecipes.com
RECIPETIN EATS’ GOAT’S CHEESE RISONI PASTA WITH MEDITERRANEAN …
From smh.com.au
BEST TOMATO SOUP RECIPE- HOW TO MAKE HOMEMADE TOMATO …
From delish.com
#60-minutes-or-less #time-to-make #course #preparation #healthy #5-ingredients-or-less #main-dish #soups-stews #easy #low-fat #dietary #one-dish-meal #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something
You'll also love