ENGLISH STILTON AND TWICE BAKED POTATO PICNIC PIES - PASTIES
This is such a wonderful and easy recipe, especially if you are Stilton cheese and potato fans, as we are! Just slice up pre-cooked potatoes, add a slice of Stilton, season and bake in a pastry case, and there you have it......a great snack, lunch or picnic food extraordinaire! Serve them with assorted chutneys, pickles, salads or even MORE potatoes for a very tasty meal. I have stipulated ready-made shortcrust pastry, but puff pastry would also work well. Ingredients are listed for 4 people - however, this recipe is easy to multiply or reduce, according to your potato and Stilton supplies!!
Provided by French Tart
Categories Savory Pies
Time 25m
Yield 4 Pies or Pasties, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 200C/400F/Gas 6.
- Grease and line a sturdy oven proof biscuit (cookie) sheet.
- Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!
- Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.
- Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.
- Place a slice of Stilton cheese on top of the potatoes.
- Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
- Press the crust with the back of a fork to make a pattern and seal the pastry circles together.
- Cut two 1" slits in the top of each pie - to let the steam escape.
- Glaze the tops with the beaten egg and milk mixture.
- Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
- Allow to cool slightly before eating, as the cheese will be very hot!
Nutrition Facts : Calories 395.8, Fat 19.1, SaturatedFat 4.8, Cholesterol 52.9, Sodium 300.9, Carbohydrate 49.5, Fiber 4.2, Sugar 1.2, Protein 7
STILTON POTATO GRATIN
Categories Cheese Potato Side Bake Casserole/Gratin Blue Cheese Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potato slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
- Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
- Transfer pan to rack and let stand 5 minutes. Serve hot.
BEEF, GUINNESS AND STILTON PIE
This is an indulgent and warming pie full of lovely rich flavors; this beef, Stilton and Guinness pie is perfect anytime and makes a great change to the standard beef pie with Stilton cheese offering a flavor depth and additional texture which works really well with beef. This is made using ready-made puff pastry, because life is too short to make your own! Method.
Provided by spindoctor
Time 3h
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
- Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
- Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
- Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
- Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
- Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.
ENGLISH PASTIES
Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 605 calories, Fat 32g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 518mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
HOMETOWN PASTY PIES
I prepare these in advance and freeze them for a quick dinner later, or to share with a friend or neighbor. The meaty baked pies make a hot, filling meal. -Jen Hatlen, Edgerton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 pies (8 servings each).
Number Of Ingredients 23
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate until easy to handle, about 1 hour., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook until vegetables are tender, 6-9 minutes longer. Drain and set aside., In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through., Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling., Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown, 45-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream.
Nutrition Facts : Calories 578 calories, Fat 38g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 802mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES
Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!
Provided by French Tart
Categories Savory Pies
Time 2h
Yield 6 individual pies, 6 serving(s)
Number Of Ingredients 19
Steps:
- First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
- Drain the potatoes and add the milk, butter, salt & pepper to taste.
- Mash very well with a potato masher or using a hand-held mixer.
- Mash/mix until there are no lumps left.
- The mashed potato should be smooth but fairly firm and not too soft.
- Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
- Cook the onions for about 15-20 minutes, until soft and golden.
- Remove the onions and set to one side in a large mixing bowl.
- Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
- Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
- Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
- Take off the heat and add the beef mixture to the onions.
- Mix them together thoroughly & then add the mashed potatoes - mix again well.
- Allow to cool slightly.
- Pre-heat the oven to 220C, 425F or gas mark 7.
- Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
- Sprinkle some flour onto a board and roll out the ready-made puff pastry.
- Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
- Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
- Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
- Crimp the edges of the pastry with a fork or your fingers to make a seal.
- Cut two slits on top of the pies with a knife or scissors.
- Glaze with the beaten egg (or milk) and sprinkle some sea salt.
- Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
- Serve warm or cold with pickles, chutneys and assorted salads.
- Ideal for picnics, snacks, light lunches & brunch.
- Freezer:.
- To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.
BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE
Provided by Jeanne Thiel Kelley
Categories Food Processor Onion Bake Sauté Super Bowl High Fiber Father's Day Lunch Blue Cheese Steak Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 16
Steps:
- For crust:
- Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes.Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
- Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
- Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.
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