Pasties Entree Appetizer 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:

• 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:

• Crust:.
• Pulse flour and salt in food processor; add shortening and lard. Pulse until it looks like coarse meal. Add 1/4 cup ice water, pulsing 10 times, then add 1 tablespoon at a time using only enough water for dough to just come together. (To make this the old-fashioned way: use 2 knives to cut shortening into flour; mix in water with a fork). OR substitute 2 packages refrigerated pie crust.
• Pat dough into a disk, wrap in foil; refrigerate while making filling. (I don't know why foil, it's what my grandma used).
• Filling:.
• Cook the beef, drain and set aside. (You can substitute 1# leftover roast beef cut in 1/4" cubes, reduce seasonings).
• Don't use food processor to cut potatoes or onions.
• Cut the onions, place in strainer.
• Cut the potatoes, add to onions, rinse and drain well. If you don't rinse them, the onion flavor will be too strong and the potatoes will discolor.
• Combine filling ingredients adding salt and pepper.
• Pre-heat oven to 450°F.
• Break off a third of the dough, (return remaining dough to refrigeraor) shape into a ball and roll out on lightly floured surface into a 12" square.
• Using a saucer, cut out 4 circles.
• Brush the edges with glaze, spoon 1/3 cup of filling onto one half of the dough, avoiding the glazed edge.
• Fold over the other half of the dough to encase the filling and make a half moon shape.
• Dip a fork in flour and press the edges to seal.
• Transfer to a greased baking sheet.
• Brush with glaze.
• Cut 3 slits in top of pastie to allow steam to escape.
• Repeat with remaining dough circles.
• Bake, 1 baking sheet at a time, uncovered 15 minutes at 450°F.
• REDUCE heat to 350F and bake uncovered 30 minutes longer.
• Repeat with remaining dough and filling.
• Remember to increase oven temperature for next batch.
• FOR APPETIZERS:.
• Cut with a biscuit cutter. Fill and seal. Bake 10 minutes at 450F, then 20 minutes at 350°F.
• TO REHEAT:.
• Place in 350F oven 10 - 15 minutes for entree size; 5-10 minutes for appetizers.