PORK PASTIES RECIPES
BEEF PASTIES RECIPE | ROBERT IRVINE | FOOD NETWORK
Provided by Robert Irvine : Food Network
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 pasties
Number Of Ingredients 13
Steps:
- For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
- For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.
CHEESE AND ONION PASTIES - DELICIOUS. MAGAZINE
A cheese and onion pasty is a classic staple of Cornish cuisine. We love serving them for dinner, with homemade chips and baked beans – a plate of orange food at its finest. But you could just as easily enjoy yours with a quick pickle on a picnic, as they taste great hot or cold. However you eat them, we recommend a good shake of malt vinegar. After something meatier? Try our Cornish beef pasties.
Provided by Thea Everett
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 4 large pasties
Number Of Ingredients 15
Steps:
- 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).
- Stir the cheddar and cream (if using) through the cooled potato mixture, season with a good pinch of salt and lots of freshly ground black pepper (you want the mix to be heavily seasoned). Pile a quarter of the cooled filling on one half of the pastry, leaving a 3cm border around the edge. Brush the edges with a little beaten egg, then fold the other half over and press to enclose the filling. Crimp the edges of the pastry and place on a large, lined baking sheet. Repeat with the remaining pastry and filling. Brush the pasties with the egg, poke with a fork so steam can escape, then bake for 25-30 minutes until golden (see Make Ahead)
- Serve the pasties, hot from the oven with chips and baked beans, or your favourite pickle if you like.
Nutrition Facts : Calories 1034kcals, FatContent 71.1g (43.5g saturated), ProteinContent 25.9g, CarbohydrateContent 70.4g (3.6g sugars), , FiberContent 4.7g
More about "pork pasties recipes"
BEEF PASTIES RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 45 minutes
Reviews 4.3
Total Time 45 minutes
- For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.
See details
CHEESE AND ONION PASTIES - DELICIOUS. MAGAZINE
A cheese and onion pasty is a classic staple of Cornish cuisine. We love serving them for dinner, with homemade chips and baked beans – a plate of orange food at its finest. But you could just as easily enjoy yours with a quick pickle on a picnic, as they taste great hot or cold. However you eat them, we recommend a good shake of malt vinegar. After something meatier? Try our Cornish beef pasties.
From deliciousmagazine.co.uk
Total Time 60 minutes
Cuisine British recipes
Calories 1034kcals per serving
From deliciousmagazine.co.uk
Total Time 60 minutes
Cuisine British recipes
Calories 1034kcals per serving
- Serve the pasties, hot from the oven with chips and baked beans, or your favourite pickle if you like.
See details
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.
From cookingchanneltv.com
Reviews 3.4
Total Time 2 hours 45 minutes
Category main-dish
Cuisine american
From cookingchanneltv.com
Reviews 3.4
Total Time 2 hours 45 minutes
Category main-dish
Cuisine american
- 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.
See details
CHEESE AND ONION PASTIES RECIPE - FOOD.COM
The traditional Cornish recipe uses a cheese such as Double Gloucester or English Cheddar, but I have made some very tasty varieties using Stilton, Feta, Bleu Cheese, and even Havarti.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 49.9 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 49.9 per serving
- Bake them for 30 minutes and serve hot.
See details
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.
From cookingchanneltv.com
Reviews 3.4
Total Time 2 hours 45 minutes
Category main-dish
Cuisine american
From cookingchanneltv.com
Reviews 3.4
Total Time 2 hours 45 minutes
Category main-dish
Cuisine american
- 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.
See details
CHEESE AND ONION PASTIES RECIPE - FOOD.COM
The traditional Cornish recipe uses a cheese such as Double Gloucester or English Cheddar, but I have made some very tasty varieties using Stilton, Feta, Bleu Cheese, and even Havarti.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 49.9 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 49.9 per serving
- Bake them for 30 minutes and serve hot.
See details
PASTY PASTRY FOR CORNISH MINERS' PASTIES RECIPE - FOOD.COM
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 529.8 per serving
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 529.8 per serving
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