Autumn Meat Pasties Recipes

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

Steps:

• For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
• For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

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.

Steps:

• Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside. , For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden.

Steps:

• Brown beef or lamb. Add garlic and let simmer 10 minutes. Drain grease and add to gravy (or use the grease to make the gravy).
• Cook all the veggies however you like best. Use anything that sounds good. I like root vegetables and as large a mix as I can get. Peeled or unpeeled, diced or minced. You want everything bite size or smaller. You want them cooked before you add them to the meat and gravy. If you like them crunchier, just steam them lightly. If you like them mushier, cook them longer.
• Add veggies to meat and gravy. Mix well.
• If you are making your own bread, before the second rise, you need to separate the dough into individual pastie sizes -- When I use the Elevated Challah recipe, I divide it into 16 parts for large pasties, twice that for small pasties.
• I just divide the dough in half, and in half again, until I end up with a size that will probably work. I would guess that a small pastie is about 1/2 cup of dough. A large one is about twice that. Let the bread do its second rise.
• If you are buying prepared dough, make it up as you go along. I've never done it that way, but I am sure it will work just as well. Divide it into pieces big enough to stuff with the gravy mixture. I think mine usually end up around 5-6" diameter.
• Preheat the oven to 375 f.
• Roll each pastie through a bit of flour. Roll out into a circle, about a quarter of an inch thick. Fill the middle with between 1/4 to 1/2 cup of the gravy mixture (depending on the size of the dough).
• Mix the egg white and tablespoon of water. Spread a small amount along the edge of the dough, then fold it over. Pinch the edges closed. It will look like a half moon.
• Another option is to roll out two smaller circles, fill one in the middle with the gravy mixture, and set the second over the top and then pinch the dough closed (it will look like a full moon).
• Score the top of the dough (take a knife and poke holes or cut small lines) and place them on a parchment paper lined baking sheet.
• Very lightly coat each pastie with cream (this makes it brown pretty).
• Bake for 20-30 minutes, until it is golden brown on top.
• I always have leftover gravy mix, which never bothers me. I just eat it as it is.

Steps:

• Sautee turkey, onions, garlic, nutmeg, cinnamon, allspice, chili, corn, broccoli, and peppers until turkey is no longer pink and onions are translucent.
• Roll out biscuits with a rolling pin until they are about 6 or 7 inches in diameter.
• Place a large dollop of meat filling in biscuit and fold in half into a half moon shape.
• Seal with water and cut steam vents into top.
• Brush top lightly with butter.
• Bake at 400 for about 15 to 20 minutes until nicely brown.

Steps:

• Stir together flour and 1/2 teaspoons salt.
• Stir in 8 tablespoons water, vinegar and oil until mixture forms a ball.
• If necessary, add more water.
• Cover; let stand 20 minutes.
• Moisten bread in about 1 cup water; squeeze out moisture.
• Combine squeezed out bread with spinach, parsley, ground meats, sausage, CHOPPED onion, eggs, nutmeg, salt and pepper.
• Mix very well.
• Roll out 1/4 of the dough at a time until 1/8 inch thick.
• Cut into an even number of 3-inch squares.
• Place 1 1/2 tablespoons filling on centers of half the squares.
• Top with other squares.
• Crimp edges together with a fork.
• Bring stock or broth to a boil.
• Add pasties; simmer in uncovered pan about 10 minutes or until they rise to the top.
• Melt butter in a skillet.
• Saute SLICED onion in butter until golden.
• Serve pasties with sauteed onion rings.
• Garnish with breadcrumbs.
• Makes 6 servings.
• Best of International Cooking.

Steps:

• Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
• Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
• Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

Steps:

• Remove puff pastry from freezer and allow to soften, about 20 minutes. Meanwhile, place carrots and potatoes in medium-size pot, cover with cold water, place over high heat and bring to a boil. Reduce heat, simmer for 15 minutes, drain and allow the vegetables to cool.
• Preheat oven to 350 degrees. Dice the carrots and potatoes, and place them in a medium-size bowl with the pork, onion, beef broth, parsley, salt and pepper. Mix well with spoon or fingers.
• Unfold the puff pastry sheets. Using a sharp knife, trace a circle in the pastry around a 6-inch plate and repeat five times. In the middle of the lower half of each circle, place 1/2 cup of pork mixture. Fold the circles in half, wet your fingers and press the circles together. Use a fork to pinch the edges and to prick several steam holes in each pastie. Use a pastry brush to glaze each lightly with the beaten egg. Bake on cookie trays for 30 minutes.

Steps:

• In large skillet, crumble meat. Stir over med-high heat until meat begins to brown. Push meat to one side of pan and drain fat.
• Add chopped onions and garlic to the meat. Continue cooking until onion is limp, but not browned.
• Add cabbage, 1/2 cup water, beef buillon cube, oregano and cumin. Stir.
• Cover pan, reduce heat and simmer until cabbage is tender and juices have cooked away, about 20 minutes. Add salt and pepper to taste.
• Dissolve yeast in 1/4 cup of the warm water. Let stand 5 minutes.
• In large bowl of electric mixer, combine remaining water with salt, sugar, shortening and eggs. Add yeast and two copy of the flour. Beat on medium speed for about 5 minutes, scraping sides of bowl several times.
• Cover bowl and set in a warm place until mixture is bubbly, about 30-40 minutes. Put bowl back on heavy mixer and add 4 more cups flour, one cup at a time. Or you can do this by hand. Knead until soft and resillient, but not sticky, about 5 minutes, adding remaining flour as needed.
• Place in greased bowl, turn over, cover and set in warm place until almost doubled, about 1-1 1/2 hours Punch down dough and cut in half. Put one half back in the bowl and cover.
• Roll the other half of the dough on a lightly floured board into a 12x24 inch rectangle. Cut into 8 pieces, each 4 inches square. Repeat with remaining dough.
• Place about 1/3 cup of the filling on each square. Bring opposite corners of each square to meet in center. Or, you can make it a triangle and pinch 1/4 inch of edges, with water if necessary, to seal. Press with tines of a fork to get a good seal.
• With spatula, transfer each to a greased baking sheet, placing about 1 inch apart. Cover lightly with plastic wrap and let stand in warm place about 20 minutes.
• Unwrap and bake in a 375F oven until golden brown, about 30 minutes.
• Melt tops with melted butter and then let cool slightly before serving. Can be served at room temperature.