Mollies Pasties Recipes

Steps:

• In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.

Steps:

• For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
• For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
• To make the pastries, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pastry with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
• Preheat the oven to 400 degrees F.
• Brush the chilled pastries with egg wash. Bake the pastries 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
• Serve the pastries with Spicy Ketchup.
• Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.
• On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
• Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Bake until golden brown; begin checking for doneness at 30 minutes. (It's alright if some of them break open at the seams while baking; it's part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.

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, 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:

• Put the vinegar in a 1-cup measuring cup and fill the remainder with water. Add the beaten egg to a small bowl and add the vinegar and water and mix together. In a large mixing bowl cut the lard into the flour. Add the liquid and mix together. The less you handle the dough the better the crust will be.
• When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together.
• Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes. Peel and dice carrots into pieces smaller than the potatoes. Place all ingredients into a very large mixing bowl and combine thoroughly with your hands. Be sure to start with clean hands and nails. Add the salt and pepper and mix the ingredients to combine. My mother used enough pepper to turn the entire bowl black before mixing the ingredients.
• Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie tins before adding the crust. Next, fill the pie tin with the meat and vegetable mixture. It should be heaping since the mixture will cook down. Before placing the top crust in place, add a large pat of butter to the top of the pie filling. Remember we cut off all the fat on the meat earlier. Place top pie crust and trim to finish. You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust. Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking. Also using the egg and a little water, make an egg wash to brush on the crust. This will give the crust a golden, shiny finish.
• Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the crust so that it doesn't get too brown in the cooking process.

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:

• 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:

• Preheat oven to 400 degrees F (205 degrees C).
• Lay bottom pie crust in pie plate.
• Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
• Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
• Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 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:

• 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.