PASTY RECIPE STEAK RECIPES

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CORNISH STEAK PASTY RECIPE - BBC FOOD



Cornish steak pasty recipe - BBC Food image

Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions.

Provided by Rick Stein

Prep Time 2 hours

Cook Time 2 hours

Yield Makes 4 large pasties

Number Of Ingredients 9

500g/1lb 2oz plain flour, plus extra for dusting
2 tsp salt
500g/1lb 2oz cold butter, cut into 2cm/¾in cubes
150g/5½oz swede, peeled and sliced into 1cm/½in thick chips
250g/9oz floury potatoes, peeled and sliced into 1cm/½in thick chips
100g/3½oz onion, chopped
400g/14oz skirt steak, cut into 1cm/½in pieces
1 free-range egg, beaten, to glaze
salt and freshly ground black pepper

Steps:

  • To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 300ml/10fl oz cold water and bring it together to form a soft dough. Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes.
  • Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes.
  • To make the filling, cut the swede and potatoes chips across into pieces 5mm/¼in in length. Mix the swede, potatoes, onion and steak together with 1 teaspoon of salt and ¾ teaspoon of freshly ground black pepper.
  • Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour.
  • Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning them around after 30 minutes so they brown evenly. Serve warm.

BEEF AND POTATO PASTIES RECIPE RECIPE | EPICURIOUS



Beef and Potato Pasties Recipe Recipe | Epicurious image

The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason—it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.

Provided by Sam Worley

Total Time 1 hour, 45 minutes

Cook Time 50 minutes

Yield Makes 4

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for surface
2 teaspoons kosher salt, divided, plus more
10 1/2 tablespoons unsalted butter, divided, plus more for serving
3/4 pound boneless chuck steak, cut into 1/2" cubes
1 medium russet potato, peeled, cut into 1/2" cubes (about 1 1/2 cups)
1/2 medium onion, finely chopped (about 1 cup)
3/4 teaspoon freshly ground black pepper
1 large egg
Ketchup (for serving; optional)

Steps:

  • Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
  • Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
  • Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
  • Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
  • Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45–60 minutes. Serve with butter and ketchup, if desired.

More about "pasty recipe steak recipes"

MY VEGGIE PASTIES | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving
    1. Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
    2. Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
    3. Wrap in clingfilm and chill in the fridge for 1 hour.
    4. After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
    5. Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
    6. Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
    7. Preheat the oven to 180°C/350°F/gas 4.
    8. Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
    9. Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
    10. Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.
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BEEF AND POTATO PASTIES RECIPE RECIPE | EPICURIOUS
The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason—it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.
From epicurious.com
Reviews 3.4
Total Time 1 hour, 45 minutes
  • Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45–60 minutes. Serve with butter and ketchup, if desired.
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