Recipe for beef pastys?!


Question:

Recipe for beef pastys?


Answers:
Pasties

***Crust***
2 cups flour
2/3 cup Crisco
1/2 teaspoon Salt
1/2 cup Cold Water

***Filling***
3/4 pound ground chuck or 1/2-inch cubes of steak
1/2 cup chopped onion
1/2 cup grated rutabaga (or carrots)
1/2 cup grated (edible) beef suet (optional)
3 cups diced potatoes
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried Parsley
OR
1/3 cup fresh chopped parsley


Directions:
Cut Shortening into Flour and Salt, add Water. Mix and Knead until well blended. (yes, contrary to pie crust, you knead) Form into 4 balls and chill in the refrigerator for at least one hour. Roll in to 8 inch circle. Use plenty of flour while rolling out.

Mix the filling together in a large bowl. Roll out the dough, and brush the edges with milk. Put 1 cup of filling onto one side of each crust and fold over. Seal the edge by pressing with a fork. Put on cookie sheet, cut 1 slit (1/2 inch) in each for steam and brush top with milk.

Bake in 400F oven on Bottom Shelf for 25 minutes, then move to middle shelf for 20 minutes.

Cornish Finnish Michigan Pasties


INGREDIENTS
4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons monosodium glutamate (MSG) (If you are sensitive, you could leave the MSG out)
1 cube beef bouillon
1/2 cup hot water
DIRECTIONS
Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
Bake at 425 degrees F (220 degrees C) for 45 minutes.


These are VERY good! Authentic Yooper pasty!




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