POCKET PIE RECIPES
SHEPHERD'S PIE RECIPES | BBC GOOD FOOD
Plunge your spoon into a shepherd's pie with creamy mash and flavourful lamb mince. We've got traditional recipes, plus spiced and vegetarian alternatives.
Provided by Good Food team
Number Of Ingredients 1
MICHIGAN PASTY (MEAT HAND PIE) : RECIPES : COOKING CHANNEL ...
When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.
Provided by Cooking Channel
Categories main-dish
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
- Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
- Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
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PITTA BREAD RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Starter
Calories 246 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Starter
Calories 246 calories per serving
- Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.
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PITTA BREAD RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Starter
Calories 246 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Starter
Calories 246 calories per serving
- Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.
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