Granny Wistrands Meat Paste Food

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GREAT GRANDMA JOHNS' PASTIES



Great Grandma Johns' Pasties image

This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.

Provided by JJohns

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g

GRANNY WISTRAND'S MEAT PASTE



Granny Wistrand's Meat Paste image

An old meat paste recipe that was given to my mother in the 1950's. It is very easy to make and goes well on crackers as pate or on sandwiches. I recently made it as my grandson who is 14 months won't swallow lumpy food and I found this to be an excellent way to get him to eat a little meat.

Provided by Kiwi Kathy

Categories     Lunch/Snacks

Time 3h5m

Yield 4 jars, 20 serving(s)

Number Of Ingredients 9

1 lb beef steak
1/4 lb bacon, lean
1/4 lb butter
2 tablespoons Worcestershire sauce
1 teaspoon mace, ground
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon nutmeg, ground

Steps:

  • Chop the steak and bacon.
  • Place all ingredients in a bowl
  • Place bowl in large pot with water that comes approximately half way up the sides of the bowl.
  • Cover with lid and steam for 3 hours.
  • Mince or blend all ingredients until smooth.
  • Pour into jars and seal with melted butter or sealing wax.
  • Store in fridge .

Nutrition Facts : Calories 69.2, Fat 7.2, SaturatedFat 3.8, Cholesterol 16.1, Sodium 220.8, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.7

OLD FASHION MEAT PASTE



Old Fashion Meat Paste image

This is delicious served on hot buttered toast or just as a sandwich spread. An old family recipe made easier with technology......... the food processor!

Provided by Tisme

Categories     Meat

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 7

500 g beef gravy (1lb)
1/2 teaspoon thyme
1/2 teaspoon Angostura bitters
seasoning, to tast
2 onions, chopped
1/2 cup red wine
1/2 cup beef stock

Steps:

  • Remove any fat or sinew from the meat and roughly chop. Combine with the other ingredients in a saucepan.
  • Cover and simmer for 2-3 hours or until the meat is tender. Allow to cool and then transfer mix to a food processor and puree.
  • Transfer pureed mix to a serving bowl and refrigerate before serving.

Nutrition Facts : Calories 115.4, Fat 3.1, SaturatedFat 1.5, Cholesterol 3.8, Sodium 815, Carbohydrate 11.9, Fiber 1.4, Sugar 2.8, Protein 5.7

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