Momositas Kicked Up A Notch Pasties Recipes

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:

• Preheat oven to 300°F.
• Season one side of roast with salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). OR sear in a dutch oven to save dishes. Season other side while bottom side is browning.
• When browned, turn over, brown other side. Turn off heat.
• Add half of brown sugar to top of roast. Press into roast. Flip roast and add remaining sugar to other side, pressing inches.
• Add flour to medium bowl and whisk in beef broth. Whisk in chicken base, horseradish and mustard.
• Place roast in large deep casserole dish with lid (OR keep in the dutch oven), pour in beef broth mixture so it reaches halfway up the roast. You don't want to drown the meat in liquid.
• Add the vegetables around and under roast, making sure the lower part of the meat is still submerged in the liquid. Add liquid if necessary.
• Cover and bake in 300°F oven for 3 hours, turning meat over halfway through.

Steps:

• Preheat oven to 375º.
• Place rutabaga and potatoes in a heavy skillet with 1 1/2 cups of water.
• Add salt and pepper to taste, a dash or two of good quality curry and a pinch of brown sugar.
• Bring to a boil and then simmer for 10-15 minutes or until fork-tender.
• Remove veggies to a plate and rinse pan.
• Add beef, bell pepper and garlic to pan and cook over medium heat until beef is no longer pink.
• Add potatoes and rutabagas back to pan.
• Add raisins, olives, vinegar, spices and water, mixing well.
• Add flour and stir occasionally until thickened (a few minutes).
• Season with salt and pepper.
• Turn off heat and mix in cilantro.
• Roll out one biscuit on a lightly floured surface to 1/8" thick (should be size of a medium plate).
• Place 1/4 cup of filling on dough.
• Fold over and press edges to seal.
• Using fork, crimp edges.
• Place on a large, ungreased baking sheet.
• Bake until golden brown, about 12 minutes.

Steps:

• Preheat oven to 375.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. (If making mashed potatoes, boil the carrots with the potatoes).
• Brown ground beef with onions and garlic while carrots are cooking.
• When carrots are finished, drain, mash and set aside.
• Add flour to ground beef mixture and mix well.
• Add ketchup, wocestershire, stock, and cook to thicken. Taste and add seasoned salt to desired taste.
• Add mixed veggies and simmer until warmed through.
• Pour into a 2 quart casserole or deep glass pie dish and top with a layer of mashed carrots, then the mashed potatoes.
• Bake at 375 for 20 minutes.

Steps:

• Saute onion in olive oil until soft and translucent.
• Add garlic and spices. Cook for 1-2 minutes until garlic is fragrant.
• Add Recaito, green chilis, chickpeas, undrained tomatoes, and spinach.
• Cover and cook over medium heat for 5 minutes or until spinach slightly steams and is wilted.
• Cook over medium-low, uncovered for 10 minutes.
• Serve over rice.

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.