PASTY RECIPES WITH GROUND BEEF RECIPES
CORNISH PASTY RECIPE | BBC GOOD FOOD
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty
Provided by Sara Buenfeld
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
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, FatContent 68 grams fat, SaturatedFatContent 35 grams saturated fat, CarbohydrateContent 114 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.96 milligram of sodium
VERY EASY CORNISH PASTY - BBC GOOD FOOD | RECIPES AND ...
An easy pasty that will taste just great, ideal made in advance for lunches.
Provided by zirnis
Total Time 2 hours
Yield Makes Pasties
Steps:
- Heat the oil in a large frying pan.
- Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
- When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
- Then leave it to cool.
- Preheat the oven to 180C, line a baking tray with grease-proof paper.
- Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
- Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
- Bake them in the oven for about 30 mins.
- Cool them and enjoy warm or cold.
More about "pasty recipes with ground beef recipes"
UPPER PENINSULA PASTIES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Dinner
Cuisine Europe, British
Calories 757 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Dinner
Cuisine Europe, British
Calories 757 calories per serving
- 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; crumble meat. 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.
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VERY EASY CORNISH PASTY - BBC GOOD FOOD | RECIPES AND ...
An easy pasty that will taste just great, ideal made in advance for lunches.
From bbcgoodfood.com
Reviews 4
Total Time 2 hours
Cuisine English
From bbcgoodfood.com
Reviews 4
Total Time 2 hours
Cuisine English
- Cool them and enjoy warm or cold.
See details
UPPER PENINSULA PASTIES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Dinner
Cuisine Europe, British
Calories 757 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Dinner
Cuisine Europe, British
Calories 757 calories per serving
- 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; crumble meat. 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.
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