TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES
Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!
Provided by French Tart
Categories Savory Pies
Time 2h
Yield 6 individual pies, 6 serving(s)
Number Of Ingredients 19
Steps:
- First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
- Drain the potatoes and add the milk, butter, salt & pepper to taste.
- Mash very well with a potato masher or using a hand-held mixer.
- Mash/mix until there are no lumps left.
- The mashed potato should be smooth but fairly firm and not too soft.
- Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
- Cook the onions for about 15-20 minutes, until soft and golden.
- Remove the onions and set to one side in a large mixing bowl.
- Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
- Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
- Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
- Take off the heat and add the beef mixture to the onions.
- Mix them together thoroughly & then add the mashed potatoes - mix again well.
- Allow to cool slightly.
- Pre-heat the oven to 220C, 425F or gas mark 7.
- Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
- Sprinkle some flour onto a board and roll out the ready-made puff pastry.
- Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
- Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
- Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
- Crimp the edges of the pastry with a fork or your fingers to make a seal.
- Cut two slits on top of the pies with a knife or scissors.
- Glaze with the beaten egg (or milk) and sprinkle some sea salt.
- Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
- Serve warm or cold with pickles, chutneys and assorted salads.
- Ideal for picnics, snacks, light lunches & brunch.
- Freezer:.
- To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.
BEEF AND POTATO HAND PIES
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
- Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
- On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
- Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 560 g, Fat 34 g, Fiber 2 g, Protein 22 g, SaturatedFat 7 g
BEEF & POTATO HAND PIES (CORNISH PASTIES)
Simple beef and potato hand pies (aka: classic Cornish Pasties) made with leftover roast and healthier store bought pie crust!
Provided by Dena Norton
Categories lunch
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees and line two baking sheets with parchment.
- Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
- Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
- Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
- Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.
- Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.
- Use a pastry brush to cover the surface of each hand pie with beaten egg.
- Bake for 25-30 minutes or until crusts are golden and firm to the touch.
UPPER PENINSULA PASTIES
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
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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; break into small crumbles. 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.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
BEEF PASTIES
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
BEEF AND POTATO PASTIES
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
Categories Pastry Beef Potato Michigan Bake
Yield Makes 4
Number Of Ingredients 9
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.
CORNISH BEEF PASTIES
Another recipe adapted from my favorite cookbook - The Creative Cooking Course by C. Turgeon. I hadn't made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I'll admit that my prep time is approximate as I didn't stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it's certainly well worth it.
Provided by Sandaidh
Categories Savory Pies
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour into a mound on a clean working surface.
- Shape flour into a large ring, forming a high wall.
- Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
- Add half of the water and work into the central mixture with two table knives using cutting motions.
- Work the flour in carefully from the center of the ring, adding more water as needed.
- Mix until all the flour is added and the dough holds together.
- Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
- Refrigerate dough for at least one hour before using.
- Roll out dough on lightly floured surface to 1/8 inch thickness.
- Cut six, 6-inch circles from the pastry, marking the center of each lightly.
- Cook potatoes in boiling, salted water until crisp-tender, then drain.
- Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
- Combine meat, onion, salt and pepper.
- Mix well.
- Spread 1/6 of meat mixture evenly over potatoes.
- Moisten the edge of each pastry circle with cold water.
- Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
- Place on greased baking sheet, sealed side up.
- Brush top of pasties with the egg.
- Bake in preheated 400 degree oven for 10 minutes.
- Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
Nutrition Facts : Calories 769.3, Fat 44.5, SaturatedFat 20.1, Cholesterol 116.3, Sodium 1848.8, Carbohydrate 67.7, Fiber 2.9, Sugar 0.9, Protein 23.5
CORNISH PASTIE II
Individual pasties--originally made to pack in lunch boxes.
Provided by Lorrie Sterling
Categories World Cuisine Recipes European UK and Ireland English
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
- Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
- Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
- Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.7 g, Cholesterol 33.2 mg, Fat 32 g, Fiber 4.1 g, Protein 13.9 g, SaturatedFat 10 g, Sodium 1015.1 mg, Sugar 0.9 g
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