Hand Pies Pasties Recipes

UPPER PENINSULA PASTIES

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

Upper Peninsula Pasties image

Steps:

In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

Ingredients

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

HAND PIES (PASTIES)

Welsh "pasties" are also enjoyed in Ireland. I've heard them called hand pies, as they bake up small and firm enough to carry them around in your hand. My family usually makes them as veggie pies, but you could use a bit of ground beef or cooked crumbled sausage to round it out to a meal. We've had the pork sausage version, and it's pretty good -- some of the newer artisan sausage might be good, too -- chicken, sage and apple sausage is sounding pretty good right now.....

Provided by Cinnamom in Illinois

Categories Lunch/Snacks

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 7

Hand Pies (Pasties) image

Steps:

Bring pie crust out and to room temperature.
Preheat oven to 350 degrees.
Lightly grease, spray or use parchment on a large baking sheet.
Mix vegetables, and pork sausage if using. Don't precook the sausage - it will cook when the pies bake.
Cut crust into small circles, about 2-3 inches across. You should be able to get five or six circles out of each crust if you re-roll the pastry leftovers.
Place an equal amount of the filling on half of the circles, and top with another circle.
Fold the edges over each other towards the top, and crimp together like a traditional pie crust. Make a small slit in the center to vent steam, and brush with an egg wash if you like.
Place each little pie on the prepared baking sheet, and bake for approximately one hour, checking for over-browning.
Can be eaten hot or cold.

Ingredients

2 ready-made pie crusts (usually sold 2 to a package)
1 medium onion, peeled and chopped
1 large carrot, peeled and finely diced
1 large potato, peeled and finely diced
1 large celery rib, chopped
1 medium parsnip, peeled and finely diced (optional)
1/2 lb bulk pork sausage (optional)

More about "hand pies pasties recipes"

BRITISH BEEF HAND PIES, AKA CORNISH PASTIES - JAMIE GELLER

Web Nov 17, 2014 Fold the dough over the filling, into a half-moon shape, and press the edges down gently to seal. Pierce the top of the pasty 2 or 3 …
From jamiegeller.com
Category Appetizers, Snacks
Total Time 2 hrs

Make the dough: Sift together the all-purpose and cake flours, cornstarch, baking powder, and salt in a large bowl. Transfer to the bowl of a food processor fitted with a metal blade. Add the cold shortening and margarine and process until the mixture resembles pebbles. Add the soy milk, 1 tablespoon at a time, pulsing between additions, and adding just enough to hold the dough together. Once the dough begins to form a ball in the processor, flour a work surface lightly, place the dough on it and shape into a flat, round disk. Wrap in plastic and let rest in refrigerator for 1 hour or overnight. While the dough is chilling, make the filling: Heat the oil in a 12-inch skillet set over medium-high heat until it shimmers. Pat the beef cubes dry with paper towels and season with the salt and pepper. Place the beef into the skillet and cook, stirring, until browned. Transfer the beef to a platter and set aside, reserving the skillet. Add more oil to the skillet if necessary. Add the shallot
Divide the dough into 10 pieces. Roll each piece between your palms to form a ball slightly smaller than a tennis ball. Place 1 ball on the work surface and begin to roll it into a circle about 5 to 6 inches in diameter. If the dough rips, gently dab a little water over the surface, sprinkle with a bit of flour and continue to roll until the dough is about ¼ to ⅓ inch thick. Spoon about 3½ to 4 tablespoons of the filling on one side of the dough circle, leaving about ½ inch of dough uncovered around the edge. Fold the dough over the filling, into a half-moon shape, and press the edges down gently to seal. Pierce the top of the pasty 2 or 3 times with a sharp knife and transfer to the prepared baking sheet. Repeat with the remaining dough and filling to make 10 pasties. Brush the filled pasties with the egg wash. Place the baking sheets in the oven and bake for 10 minutes, turning the baking sheet 180° halfway through the baking time. Reduce the oven temperature to 350°F, and continue t
The process of adding a liquid such as wine, brandy, or stock to the bottom of the pan after browning meat or vegetables in it is called deglazing. By doing this, you are rescuing all the caramelized sugars from the meat and shallot that have collected on the bottom of the pan and integrating them into your sauce or stew. Just be a bit careful if the liquid has a high alcohol content (I am sure you like having eyebrows). You can simply tilt the pan away from you or take a step back for a moment.

Hand Pies Pasties Recipes

UPPER PENINSULA PASTIES

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

HAND PIES (PASTIES)

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