Pasties Ii Recipes

Steps:

• For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties.
• For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling.
• Preheat the oven to 325 degrees F.
• Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts.
• Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.

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:

• Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside. , For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden.

Steps:

• Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
• Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
• Mix filling ingredients together and divide into 5.
• Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
• Repeat with remaining 4 circles of pastry.
• Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
• Cook in preheated oven for 45 minutes or until golden.

Steps:

• Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
• Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
• Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

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.