Meat And Cabbage Pasties Recipes

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:

• 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.

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

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:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Take pie shells out of boxes to thaw.
• Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
• Stir in the cabbage.
• Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
• Lower heat and simmer 15 minutes.
• Put half of mixture into one of the pie shells and wet the top edge of the shell.
• Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
• Lay second shell directly on top of of mixture in first shell.
• Use damp fingers to seal two shells together.
• Flute edges.
• Make about 8 slashes on top to allow steam to escape.
• Repeat filling the third shell and covering with the fourth shell.
• Check to see that your edges are sealed and for the steam vents.
• Bake for 30-40 minutes or until crust is golden brown.
• Place pie plate on wire rack and let set for 5 minutes.
• Cut into 8 servings.

Steps:

• Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
• Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
• Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
• Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
• Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

Steps:

• Filling Preparation: Chop cabbage, add salt and let stand for 1/2 hour. Squeeze all juice out. In a frying pan, put 1/2 cup oil or shortening. Put in cabbage and fry for about 3/4 hour. Stir continually until just lightly browned (so the cabbage takes on a sweeter, caramelized taste). Then let cool.
• Pasty Preparation: Soften yeast cake in 1/2 cup warm water. Add shortening to 1 cup milk and warm together. Beat eggs slightly, mix with the milk, and add 1/2 cup water, sugar and salt. Add to the yeast mixture. Add 3 cups flour, mix well, and let rise about 1/2 hour. Mix in as much of the remaining flour (4-5 cups)to get a good, non-sticky dough suitable for rolling. Let rise again and punch down.
• Assembly: Roll dough into pasty sized circles (about a 4-6 inch circle, but you can make them smaller for appetizers, and larger for lunch on the go -- ) and spread your cabbage filling on half of the dough, almost to the edge. Fold dough over and pinch edges together to seal. Brush with an egg wash (makes a nice, shiny brown crust) and prick with fork as for pie.
• Bake on greased cookie sheets at 375°F for 20-30 minutes.
• Brush the finished pasties with melted butter.