Following on from my last question?!
Following on from my last question?
does anybody have any good pastie recipes for me?
the pastry and filling ideas please,
veggie ones asweel as meat
as im a veggie but my kids are not!
Answers:
Try the following
Cheese, onion and potato pasties
300g/10?oz potatoes, cooked and cut into cubes
300g/10?oz fresh curd cheese
150g/5oz mature Lancashire cheese
1 onion, finely chopped and fried with a little oil until soft
salt and freshly ground black pepper
1 pack ready-rolled puff pastry
1 free-range egg, beaten, for egg wash
butter, for greasing
For the basil buttered vegetables
200g/7oz unsalted butter
2 tbsp chopped fresh basil
assorted seasonal vegetables (carrot, asparagus, snow peas, spinach)
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Combine the potato, curd cheese, Lancashire cheese and fried onion in a bowl, and season well with salt and freshly ground black pepper.
3. Cut out 12 x 15cm/6in circles from the puff pastry.
4. Divide the cheese, potato and onion mixture equally among the centres of six of the pastry circles, leaving a clean edge around each circle.
5. Brush around the edge of each pastry circle with the egg wash and place another pastry circle on top.
6. Press down around the edges to create a crimped seal and brush all over with egg wash.
7. Place onto a greased baking sheet and transfer to the oven to bake for 20 minutes, until crisp and golden-brown.
8. For the basil buttered vegetables, place the butter and basil into a food processor and blend to combine.
9. Boil or steam the vegetables until tender, then place into a bowl.
10. Add the basil butter and mix to melt and coat the vegetables.
11. To serve, place a pasty onto each of six plates and serve a spoonful of vegetables alongside.
or Steak pasties
150g/5?oz rump steak
1 tsp paprika
pinch chilli flakes
? clove garlic, chopped
1 lime, juice only
salt
3 sheets ready-made filo pastry
butter, melted, to seal and glaze
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the steak, paprika, chilli flakes, garlic, lime and salt into the food processor and blend to a smooth mince paste.
3. Using a large pastry cutter or a knife and a small plate as a guide, cut rounds in the filo pastry.
4. Place some of the mince mixture onto one half of each round. Brush the edge of the pastry with melted butter and fold over the other side of the pastry to seal into a pasty shape. Use a fork to decorate the sealed edge and brush the pastry with melted butter.
5. Place onto a greased baking sheet and place in the oven to bake for 5-8 minutes, or until golden and cooked through.
or Mushroom pasties
1 quantity of wholewheat flaky pastry
1 tbsp oil
450g/1lb onions, peeled and finely chopped
1 clove garlic, crushed
225g/8oz mushrooms, wiped and sliced
2 tsp dried mixed herbs
1.25g/?tsp cayenne pepper
salt and freshly ground black pepper
2 hard-boiled eggs
beaten egg and salt for glazing
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil and gently fry the finely chopped onion and garlic for 3 - 4 minutes.
3. Add the mushrooms, herbs and cayenne pepper and cook these over a gentle heat in a covered pan for 10 minutes.
4. Then remove the pan from the heat.
Shell the hard boiled eggs and chop the whites coarsely.
5. Mash the yolks into the mushroom mix. Then add the chopped whites.
6. Season the mixture to taste and let it cool completely.
7. Roll out the flaky pastry and cut it into 8 circles the size of a saucer.
8. Brush the edges of each round with beaten egg then spoon 15-30g/1-2 tbsp of filling onto each and seal them up.
9. Brush the outsides with extra egg and pierce a hole in the top to allow the steam to escape.
10. If you have time, put the pasties in the refrigerator for 30 minutes before cooking as this gives the pastry a chance to rest and the end result will be better.
11. Then bake the pasties in the oven for 15 to 20 minutes.
12. Serve hot or cold
or Asparagus Pasties
175g (6oz) fresh asparagus
175g (6oz) Gruyere cheese, cubed
1 tblsp. finely grated Parmesan cheese
3 tblsp. crème fraiche
Seasoning
1 x 375g pack ready rolled puff pastry
1 egg beaten with 2 tblsp. milk (egg wash)
Method
1. Snap any woody parts off the end of each asparagus spear and steam for three minutes. Cool, slice each spear diagonally into three pieces.
2. Mix together Parmesan, crème fraiche and seasoning.
3. Cut pastry into half and roll each piece to 30 x 30 cms (12 x 12 inches), cut each piece into 4. You will have eight pieces each 15 x 15cms (6 x 6 inches). Brush the edge of each piece with egg wash.
4. Divide the crème fraiche mixture between each square of pastry, divide the asparagus pieces between each, laying them on top of the crème fraiche then tuck cubes of the gruyere in between the asparagus pieces.
5. Pull the opposite corners of the pastry squares together and seal to form a pastie Brush with remaining egg wash and sprinkle with any remaining Parmesan cheese.
6. Place on a baking tray and cook at Gas 6, 200 C for 20 -25 minutes until golden. Serve with watercress.
These can be assembled and chilled before cooking, then cooked when needed and served hot.
Source(s):
http://www.bbc.co.uk/food/recipes/databa...
My mum used to make a lovely spinach, ricotta and potato pastie. I don't know the exact recipe (although now you've reminded me I'm gonna have to find out) But it was cooked spinach mixed with ricotta cheese, par boiled diced potato cubes, and I think maybe a bit of garlic. It was absolutely delicious!
the best pasties i've had were made in cornwall, u.k.
pastry:
1 lb plain flour, 5 oz lard, pinch of salt, water to mix - divide into 4 portions
filling:
1 lb potatoes, 1 lb swede, (optional carrot, corn, peas), onions - cut all up very finely, 1 knob butter in centre of each pastie
optional - add ketchup or h.p. sauce to taste
cook in hot 400F oven for 3/4 hr.
you can alter the fillings to whatever is in your fridge - for meat add mince or finely diced steak.
Cheese Pasties
Crust
3 cups flour
1 teaspoon salt
1 cup butter
3 tablespoons ice water
Filling
1 cup diced celery
3/4 cup diced turnips
2/3 cup chopped leeks or 1/2 cup chopped scallions
1 1/3 cups diced carrots
12 ounces grated cheddar cheese
1 pinch mace
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1. To make crust: combine salt and flour. Cut butter into flour with fingers until it resembles coarse corn meal.
2. Sprinkle on cold water and stir until dough sticks together.
3. Form dough into a ball and refrigerate for 15-30 minutes. Do not over-chill!
4. To make Filling: Mix together the filling ingredients in a large bowl.
5. Preheat oven to 375°F.
6. Cut the ball of dough into 6 pieces. Roll out each piece about 1/8 inch thick and Cut a 9 inch circle out of each piece.
7. Put 1/6 of the filling in the middle of each pastry circle.
8. Pull one edge over the filling to make a half-circle.
9. Seal the edges together like a turnover. Turn the edges over and press with a fork to double-seal.
10. Cut slits in the top of the pasties so that steam can escape.
11. BAke for 15 minutes, then reduce heat to 350 F and bake for another 15-20 minutes until lightly golden.
12. Remove from oven, and allow the pasties rest for 5 minutes before serving.
lamb potatoe mince somosa and mix veg somosa boil 1/2pnd mince drain the water out heat half cup oil in pan add 5 clove and small piece of ginger (crushed) stir untill light brown add 1 diced onion and mince with 1 teaspoon salt stir and cook for five minutes then add 1 teaspoon each of turmeric corriander cumin(chilli optional)stir and cook for ten minutes or untill you think its done then put in a collonder drain out the oil and let it cool same prcess with vegetable except dont bouil and halve the spices roll out pastry small saucer size cut in half brush alittle water on the inside add 1 tablespoon filling in middle fold 1 side over the filling overlap it with the other cut the remaining large bit off with blunt side of knife it will seal it then deep fry you can use any kind of fryable pastry.i forgot potatoes you can add diced potatoe during the cooking process