Turkey Pasties Recipes

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

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 food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
• Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
• Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.

Steps:

• Preheat the oven to 400°F.
• Mix together the turkey, potatoes, stuffing and vegetables, season to taste with the black pepper.
• Add the stock to the mixture, it should be moist and not too wet.
• Unroll the pastry and roll out further so you can cut out 4 large circles, use a side plate as a guide.
• Place the circles onto a baking sheet, spoon the filling into the middle of each circle.
• Brush the edges with the beaten egg, then bring them up to the middle and pinch the ends to seal.
• Brush the pasties with the rest of the egg and bake in the oven for 20-25 minutes or until golden.
• NOTE: Vegetables I have used so far with success are carrots, brussels sprouts, peas and cabbage. And I also added grated cheese.

Steps:

• Sautee turkey, onions, garlic, nutmeg, cinnamon, allspice, chili, corn, broccoli, and peppers until turkey is no longer pink and onions are translucent.
• Roll out biscuits with a rolling pin until they are about 6 or 7 inches in diameter.
• Place a large dollop of meat filling in biscuit and fold in half into a half moon shape.
• Seal with water and cut steam vents into top.
• Brush top lightly with butter.
• Bake at 400 for about 15 to 20 minutes until nicely brown.

Steps:

• In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties.
• Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.

Steps:

• For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
• Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
• For the filling: Preheat the oven to 400 degrees F.
• Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

Steps:

• 1. Preheat oven to 425. Melt the butter in a saucepan,add bacon and onion and cook until onion is soft. Remove from heat,stir in flour and blend in the milk. Return to heat and bring to a boil,stirring constantly. Stir in the chicken,salt,pepper and garlic and cook until it's heated. Remove from heat and cool. Roll out both sheets of pastry about 1/8 inch thick. Using a 4 inch pastry cutter,cut out about 20 circles. Transfer half the circles to a lightly floured surface,put 1 tablespoon of the filling on top of each,leaving room around the edge to seal. Moisten the outer edge of each circle with water and cover with the top layers. Pull up and seal as tightly as possible. Brush the top of each with the egg wash. Cit a few small slits in the top of each with the tip of a paring knife. Place on greased baking tray. Bake for 20-25 mins or until pasties are puffed and golden brown. Serve warm.

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

Steps:

• Heat oven to 400° F. Place turkey in bowl blend in cheese, sour cream, onion, parsley, mayonnaise, lightly beaten egg, and chili powder. On a lightly-floured surface roll 1/4 of the dough into a 6-inch round. Place 1/4 of the filling on half of the ro und. Brush edges with water fold dough over filling and press edges together. Crease with tines of fork or turn up edges and crimp. Repeat with remaining pastry and filling. Brush tops with yolk mixture cut 2 small steam vents in each. Gently place on ungreased baking sheet and bake for 20 to 25 minutes or until golden brown. Serve hot or cold with a green salad.