What is the name and/or recipe for those turnover-looking things filled with roast, potatoes, and carrots?!
I had them at a friend's house once, but never again!
Answers: To me, it's a cross between beef pot pie and the classical roast with potatoes and carrots.
I had them at a friend's house once, but never again!
A "PASTY" is probably what you are referring to.
Recipes below...
Original Pasty
3 c. flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water
In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
filling
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper
Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
Milwaukee Journal March 28, 1943 Welsh
Meat and Vegetable Pasty
Brown ? lb cubed lamb or beef in 2 tbsp fat. Remove from heat add 2 cups diced,
raw potatoes, 1 ? cups dried raw carrots one cup diced celery and leaves, 1
tbsp salt ? tsp. pepper mix thoroughly. Make rich dough by sifting 4 cups
flour, 4 tsp. baking powder 1 ? tsp. salt. cut in ? cup shortening. Add milk
to make a soft dough.
To make a meat and vegetable pasty, brown one-half pound cubed lamb or beef in two tablespoons fat. Remove from heat and add two cups diced raw potatoes, one and one-half cups dried raw carrots, one cup diced celery and leaves, one tablespoon salt and one-fourth teaspoon pepper and mix thoroughly. Make a rich dough by sifting together four cups enriched flour, four teaspoons baking powder and one and one-half teaspoons salt. Cut in three-fourths cup shortening. Add milk to make a soft dough-about one and three-fourths to two cups. Turn out onto a lightly floured board and knead gently one-half minute. Roll one-fourth inch thick. Cut into 8” rounds. On half of each round put one cup filling. Fold other half of round over filling, sealing edge firmly with finger tips or fork. Bake on an un-greased baking sheet in a 375 degree oven 50 to 60 minutes. This makes six large pasties.
The Pasty: Try it and you'll like it! Mar. 13, 1975
that sounds like a pasty, mmmm, I love pasties!!!!!!
Beef Wellington
ELLE nailed it... I eat at least one pasty a week. Yummers, especially with gravy.
ANYWAY, it can be made with nearly anything you like. I am very fond of breakfast pasties... eggs, bacon or sausage, onions, etc.. follow the same shell recipie, but add things you like. You won't regret it.
sound like a hot pocket to me