PASTIES
My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!
Provided by JustJanS
Categories Lunch/Snacks
Time 1h15m
Yield 5 Pasties
Number Of Ingredients 12
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.
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
PASTIES II
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Provided by RaiderMom
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
CORNISH PASTY
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
Provided by Susan S
Categories One Dish Meal
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
- Add remaining shortening and continue to mix.
- Salt may be added to flour if desired.
- Add water- mix with fork until forms into a ball.
- Roll out into top and bottom crust.
- Or may use purchased crust.
- Preheat oven to 350.
- Put uncooked pie crust into bottom of 9" pie plate.
- Cover with a layer of sliced potatoes.
- Sprinkle with 1/3 of the onions.
- Crumble 1/2 ground chuck and spread over potatoes.
- Continue layering ending with potatoes and onions.
- Cover with top crust.
- Put a few holes in it for steam to escape.
- Bake approximately 1 1/2 hours until potatoes are soft.
- Let sit 10 minutes before slicing.
- Serve in slices as a pie with Chili Sauce on the side.
CORNISH PASTIES
My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
CORNISH PASTY
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty
Provided by Sara Buenfeld
Time 1h20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
- Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
- Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.
Nutrition Facts : Calories 1174 calories, Fat 68 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.96 milligram of sodium
More about "pasty recipe uk"
SHORTCRUST PASTRY RECIPE RECIPE - BBC FOOD
From bbc.co.uk
Servings 250Category Cakes And Baking
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with).
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Main ingredients A pastry case traditionally filled … Region or state England ( Cornwall, Devon) Place of origin United KingdomServing temperature Hot or cold
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5/5 (11)Total Time 1 hr 10 minsCuisine British, Cornish, EnglishPublished 2020-02-17
- Roll out your shortcrust pastry and cut round a 20cm plate to make a circle of pastry. Lay out on a work surface dusted lightly with flour. Repeat with the remaining pastry so you have 3 pastry circles.
- Lay 1/3 of the potato, swede, onion and finally beef skirt on the centre of each circle. Aim to have the ingredients well spread out so as each bite gets a mix of flavours.
SIMPLE CHICKEN CORNISH PASTY RECIPE - A COOKIE NAMED DESIRE
From cookienameddesire.com
5/5 (2)Total Time 35 minsCategory LunchPublished 2014-04-17
- Cut the pastry to 4 - 6 inch rounds that are about 1/4 inch thick. You should get about 4 pastry rounds from a pre-packaged puff pastry.
- Mix the chicken, onion, rutabaga, potato and garlic together in a medium bowl. Add the spices and mix.
CORNISH PASTIES RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category MainCuisine BritishTotal Time 2 hrs
- Make the pastry a few hours ahead. Combine the flour and salt in a mixing bowl and rub in the fats until crumb-like. Add about 100ml cold water to bring together as a dough, then knead for 3-4 minutes until the pastry becomes slightly elastic (unlike for regular shortcrust).
- Wrap and chill for 2-3 hours. Preheat oven to 200°C, fan 180°C, gas 6, and line a large baking tray.
- Divide into 6 balls and roll each one out to about 22cm in diameter – use a side plate to trim to a circle. Combine the filling ingredients in a mixing bowl with a good grinding of black pepper and season it well with salt.
CORNISH PASTY RECIPE |CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory MainsPublished 2015-09-16
- Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all sorts of local food knowledge.
- She told me that people in this part of America are really into their pasties! Turns out that in the 1920s and 30s, miners from Cornwall came over to work in Montana and it wasn’t long before the locals developed a taste for the good old Cornish pasty.
- Their recipes haven’t evolved radically since, but they do embrace local ingredients like chicken, squash and sage.
VENISON PASTY RECIPE - HOW TO MAKE PASTIES | HANK SHAW
From honest-food.net
4.7/5 (11)Total Time 4 hrs 35 minsCategory Appetizer, Lunch, Main Course, SnackPublished 2021-03-15
- Mix the flour and salt together. Add the two fats, and work them into the flour with your fingers until everything looks like a coarse meal. Pour in the cold water and knead for several minutes, until you get a smooth dough.
- Mix all the ingredients together in a bowl. That's it. In this case, you put raw ingredients into the pasty and they cook as the dough cooks. I either do this, or add a premade filling as I mention in the headnotes above. Whatever you use, use the recipe above to give you a sense of how much filling you will need.
- You can do one of two things. You can roll each ball out into a disk, which is traditional, or, do what I do and use a tortilla press to flatten out the balls into perfect disks every time. It's a great hack!
CHEESE AND ONION PASTIES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 1 hrCategory Cheat's RecipesPublished 2021-04-28
- To make the pastry, put the flour and salt in a mixing bowl. Rub in the cubed butter between your thumbs and forefingers until the mixture resembles fine breadcrumbs. Stir in the egg, milk, and vinegar using a table knife. Using your hands, work the mixture until it comes together to form a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least 30 minutes to rest (see Make Ahead).
- For the filling, melt the butter in a heavy-bottomed pan over medium heat. Add the onions and cook, covered for 10 minutes until softened. Stir regularly and add a little water if they start to look dry. Add the potato to the onions and continue to cook for 5-10 minutes. Remove from the heat and set aside to cool.
- Heat the oven to 180ºC fan/gas 6. Divide the pastry into 4 equal pieces. Roll out one piece on a lightly floured surface to form a circle roughly 4-5mm thick (keep the rest of the pastry wrapped in the fridge).
CHICKEN PASTY - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 55 minsCategory Main DishPublished 2011-05-09
- Put one each roughly chopped small onion and carrot into a food processor, then add 200g (7oz) diced chicken and pulse until finely minced.
- Transfer to a bowl and stir in 100g (3½oz) grated potato, 1tbsp wholegrain mustard and some seasoning.
CORNED BEEF PASTIES RECIPE - JOHN KIRKWOOD
From theglobalherald.com
4.8/5 (6)Total Time 1 hr 25 minsCategory Snacks, Main CoursePublished 2020-05-03
- Add flour, salt, cold butter and lard to food processor, pulse until it looks like fine breadcrumbs, slowly add cold water to the processor while it’s running; when the pastry forms into a ball it's done, this should take around 45 seconds.
- Cut pastry into four equal pieces, and form into puck shapes, wrap in plastic wrap and place in the fridge for at least 30 minutes.
EASY CORNISH PASTIES RECIPE - RECIPE POCKET
From recipepocket.com
4.6/5 (5)Total Time 2 hrsCategory Mains, SnacksPublished 2020-09-07
- Sift the flour into a bowl with a pinch of salt. Cut the butter into small pieces and spread over the flour. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
- Preheat the oven to 200°C (400°F) Line two baking trays with baking paper.Divide the dough into 8 even portions and shape each into a ball.
CURRIED VEGETABLE PASTIES (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
4.6/5 (20)Category Main CourseCuisine Baking, British, VeganTotal Time 3 hrs 30 mins
- To make the filling, heat the oil in a large pan over a low heat and add the onion. Fry gently for 5-10 minutes until softened. Add the sweet potato, carrot, potato, pepper, curry powder, garam masala and garlic and continue to fry for 5 minutes, stirring often.
- Add the tinned tomatoes, creamed coconut, chickpeas and peas. Bring the mixture up to a gentle simmer and cook, covered, for about 20 minutes until the vegetables are tender. Stir the mixture often to avoid it burning on the base of the pan. If it seems too dry you can add a splash of water but bear in mind that you want the mix to be fairly dry to avoid making your pastry soggy.
- Once cooked, season to taste with salt and pepper, stir through the fresh coriander (if using), allow to cool then refrigerate until completely cold.
CHEESE, POTATO & ONION PASTIES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 6Published 2020-11-18Category Baking
- Tip the flour into a large mixing bowl, add the chilled, diced butter, poppy seeds, turmeric and cayenne, and season with salt and freshly ground black pepper. Rub the butter into the flour using your fingers.
- When the butter is almost incorporated (but still with some small flecks visible) and the mixture resembles fine sand, add the ice-cold water and vinegar.
- Mix to combine, first using a palette knife, adding a drop more water if needed, and then using your hands, to bring the dough together into a ball. Do not overwork or knead the dough.
VEGETARIAN CORNISH PASTIES - TRY OUT A DIFFERENT VERSION ...
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Reviews 4Category Main CourseCuisine BritishTotal Time 1 hr 5 mins
- Lower the heat, add the stock, tomato puree and sugar then give it a stir. Let the mixture gently bubble at a low heat until the butternut is cooked. Add a splash of water if needed if it gets too dry.
CORNISH PASTIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (45)Total Time 1 hr 10 minsServings 6Calories 520 per serving
- Cut the fat into the flour until the mixture resembles coarse crumbs., In a small bowl, beat the egg with the water and vinegar.
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (117)Total Time 4 hrs 15 minsCategory Main CoursePublished 2020-01-22
- To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
- To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Roll the pastry dough into a log and cut it into 6 equal pieces. Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
- Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
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