EASY PANTRY PASTIES RECIPE – FOOD.COM
Total time: 50 minutes
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 8 meat pies, 8 serving(s)
|3/4 cup diced frozen carrots or 3/4 cup peas and carrots|
|1 teaspoon butter|
|1 lb lean ground beef|
|1/4 cup diced yellow onions or 2 tablespoons minced dried onion|
|1 clove garlic, minced|
|1 (16 ounce) can whole white small potatoes, drained and cut into 1/4 inch cubes or 1 1/4 cups cubed cooked potatoes|
|1 cup shredded sharp cheddar cheese|
|1/2 cup shredded monterey jack cheese|
|1/2-1 teaspoon curry powder (optional)|
|salt and pepper, to taste|
|4 pie crusts, from store (2 pkgs)|
- Preheat oven to 350 degrees F.
- Thaw and partially cook the carrots by microwaving them on high, together with the butter, for 90 seconds; set aside.
- In a non-stick skillet over medium heat, brown the ground beef; when the meat is about halfway cooked, add the onion, garlic, and carrots, and sauté until beef is completely browned, about a total of 7 to 10 minutes; drain drippings, if any.
- In a bowl, combine the beef mixture, cubed potato, and cheeses (and curry powder, if using), then season to taste with salt and pepper; stir well.
- Place one of the pie crusts on a lightly-floured board, then mentally imagine the crust divided into 4 equal pieces: place about 1/2 to 3/4 cup of the cooked meat mixture in each equal quarter of the crust- make sure to leave about a 1/4 inch aisle beside each mound of mixture (the aisle should basically be the lines which divided the crust into 4 equal pieces, plus the outside edge).
- Moisten the uncovered”aisles” and outside edge portions of the crust with water or milk, then place another crust over the top of it all and carefully press it down onto the exposed bottom crust areas (the”aisles” and outside edge), making sure that the mounds of meat are covered by crust.
- Cut the 4 pasties away from each other down the middle aisles; using a fork, press the edges all around each pastie to make sure edges adhere.
- Repeat the assembly process with the remaining crusts and meat filling.
- Place the pasties on a lightly pan-sprayed non-stick baking sheet (4 should fit per large baking sheet, you might need to cook in two batches) and bake at 350 degrees F until crusts are golden brown, about 30 minutes.
Calories 557.8, FatContent 33.8, SaturatedFatContent 13.6, CholesterolContent 59.2, SodiumContent 585.8, CarbohydrateContent 42, FiberContent 2.5, SugarContent 4.2, ProteinContent 20.5
MICHIGAN PASTY (MEAT HAND PIE) : RECIPES : COOKING CHANNEL …
Provided by: Cooking Channel
Total time: 2 hours 45 minutes
Prep time: 30 minutes
Cook time: 1 hours 15 minutes
Yield: 6 servings
|3 cups all-purpose flour, plus extra for rolling dough|
|1 cup shortening or lard|
|1 cup ice cold water|
|8 ounces ground beef|
|4 ounces rutabaga, cut into 1/4-inch dice|
|1 medium carrot, cut into 1/4-inch dice|
|1 small yellow onion, finely chopped|
|1 small russet potato, peeled and cut into 1/4-inch dice|
|1/4 cup picked fresh parsley leaves, chopped|
|Freshly ground black pepper|
|1 egg, whisked|
|Ketchup, for serving|
- 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.
GREAT GRANDMA JOHNS’ PASTIES RECIPE | ALLRECIPES
Provided by: JJohns
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours 0 minutes
Yield: 4 servings
|1 ½ cups all-purpose flour|
|¼ teaspoon salt|
|½ cup shortening|
|¼ cup cold water|
|¾ pound boneless beef sirloin, cubed|
|1 medium onion, sliced|
|2 medium potatoes, peeled and thinly sliced|
|1 teaspoon dried parsley|
|salt and ground black pepper to taste|
|¼ cup water, or as needed|
- In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
- Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
- Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
Calories 620.6 calories, CarbohydrateContent 57 g, CholesterolContent 45.4 mg, FatContent 34 g, FiberContent 4.1 g, ProteinContent 21.3 g, SaturatedFatContent 9.6 g, SodiumContent 186.1 mg, SugarContent 2.1 g
UPPER PENINSULA PASTIES RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 01 hours 35 minutes
Prep time: 35 minutes
Cook time: 60 minutes
Yield: 12 servings.
|2 cups shortening|
|2 cups boiling water|
|5-1/2 to 6 cups all-purpose flour|
|2 teaspoons salt|
|6 medium red potatoes (about 3 pounds), peeled|
|2 small rutabagas (about 1-1/2 pounds), peeled|
|1 pound ground beef|
|1/2 pound ground pork|
|2 medium onions, chopped into 1/4-inch pieces|
|3 teaspoons salt|
|2 teaspoons pepper|
|2 teaspoons garlic powder|
|1/4 cup butter|
|Optional: Half-and-half cream or a lightly beaten large egg|
- 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.
Calories 757 calories, FatContent 44g fat (13g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 1060mg sodium, CarbohydrateContent 69g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 19g protein.