Pasties Entree Appetizer Recipes

Steps:

• Crust:.
• Pulse flour and salt in food processor; add shortening and lard. Pulse until it looks like coarse meal. Add 1/4 cup ice water, pulsing 10 times, then add 1 tablespoon at a time using only enough water for dough to just come together. (To make this the old-fashioned way: use 2 knives to cut shortening into flour; mix in water with a fork). OR substitute 2 packages refrigerated pie crust.
• Pat dough into a disk, wrap in foil; refrigerate while making filling. (I don't know why foil, it's what my grandma used).
• Filling:.
• Cook the beef, drain and set aside. (You can substitute 1# leftover roast beef cut in 1/4" cubes, reduce seasonings).
• Don't use food processor to cut potatoes or onions.
• Cut the onions, place in strainer.
• Cut the potatoes, add to onions, rinse and drain well. If you don't rinse them, the onion flavor will be too strong and the potatoes will discolor.
• Combine filling ingredients adding salt and pepper.
• Pre-heat oven to 450°F.
• Break off a third of the dough, (return remaining dough to refrigeraor) shape into a ball and roll out on lightly floured surface into a 12" square.
• Using a saucer, cut out 4 circles.
• Brush the edges with glaze, spoon 1/3 cup of filling onto one half of the dough, avoiding the glazed edge.
• Fold over the other half of the dough to encase the filling and make a half moon shape.
• Dip a fork in flour and press the edges to seal.
• Transfer to a greased baking sheet.
• Brush with glaze.
• Cut 3 slits in top of pastie to allow steam to escape.
• Repeat with remaining dough circles.
• Bake, 1 baking sheet at a time, uncovered 15 minutes at 450°F.
• REDUCE heat to 350F and bake uncovered 30 minutes longer.
• Repeat with remaining dough and filling.
• Remember to increase oven temperature for next batch.
• FOR APPETIZERS:.
• Cut with a biscuit cutter. Fill and seal. Bake 10 minutes at 450F, then 20 minutes at 350°F.
• TO REHEAT:.
• Place in 350F oven 10 - 15 minutes for entree size; 5-10 minutes for appetizers.

Steps:

• In a large skillet brown the ground meat and drain.
• Add the 5 cans of ingredients.
• Cover and simmer until well heated.

Steps:

• Mix cheeses together with 1 beaten egg and parsley.
• Melt butter in a small frying pan.
• Bring fillo dough to room temperature. Unroll dough on wax paper, cut in half for appetizer size boereg. stack and cover with saran wrap and a damp towel.
• Take one sheet of filo, with short side facing you. Brush entire sheet with melted butter. Place half a teaspoon of cheese a little to the right of center, toward the bottom of the sheet. Fold right side over cheese, and left side over top, in thirds.
• Brush with butter, and fold up the bottom over the cheese ball, then fold over diagonally. Continue to fold diagonally, left and right, until you reach the top and you will have a triangular shaped boereg, around 3 inches across bottom.
• Spray sheet pan with PAM and butter tops of boereg before baking.
• Preheat over to around 300-325 and bake for about 20 minutes, until very light brown.