BEEF PASTIES
Provided by Robert Irvine : Food Network
Time 45m
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.
BACON CARBONARA PASTA
Bacon Carbonara Pasta is a classic Italian dish with creamy egg sauce, noodles, eggs and bacon topped with Parmesan cheese in 30 minutes.
Provided by Sabrina Snyder
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
- In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
- Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
- Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.
Nutrition Facts : ServingSize 1 g, Calories 490 kcal, Carbohydrate 61 g, Protein 27 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1035 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g
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.
MALTESE PEA PASTIES - PASTIZZI TAL PIZELLI
Discovered these great tasty snacks on a recent holiday to Malta, its sounds a bit odd but is similar to something like an Indian Samosa
Provided by AskCy
Categories European
Time P1DT4h
Yield 20-30 pasties, 10-20 serving(s)
Number Of Ingredients 12
Steps:
- Follow the packet instructions for soaking the dried marrowfat peas over night, rinse and drain.
- In a large pan add the olive oil and soften the diced onion and carrot.
- add the curry powder, pepper and salt mix in well.
- add the peas, stockcube and top up with hot water covering the peas by a good inch or so. Mix in well and bring to the boil for a minute.
- Turn down to a low simmer and cook out for a good few hours, stir occasionally until soft, thick and mushy.
- add the knob of butter and mix in well, then remove from the heat and allow to fully cool.
- Using premade (shop bought, pre rolled for total ease) puff pastry place about 2-3 tablespoons of the cold mix in a sausage shape down one side of a 4x4 inch square of pastry, roll up into a sausage shape (stick the edge with some beaten egg mix if you need to).
- Brush the finished rolls with beaten egg and bake in the oven until golden (follow packet instructions, should be about 180-200C for about 15-30 minutes depending on oven).
- Serve hot or cold.
Nutrition Facts : Calories 625.1, Fat 45.1, SaturatedFat 11.7, Cholesterol 23.9, Sodium 520.5, Carbohydrate 47.5, Fiber 2.1, Sugar 1.7, Protein 8.2
CREAMY PASTA SALAD WITH BACON AND PEAS
There's nothing like a cold pasta shell that's coated in a luscious, silky blanket of bliss. But instead of full-on mayo, I swapped in half Greek yogurt for some subtle tang. It is so good. Perfect for a neighborhood potluck. Divine for quick lunches throughout the week.
Provided by Bev Weidner
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the pasta until al dente, then drain and rinse under cold water until cool.
- Meanwhile, cook the bacon in a nonstick skillet over medium heat until crispy, 5 to 7 minutes. Remove to a paper towel-lined plate. Then crumble or chop into small pieces.
- Combine the pasta with the bacon, carrots, peas, onions, mayonnaise, yogurt, lemon zest and juice in a large bowl and toss until coated and fully mixed together. Season generously with a pinch of salt and give another toss.
- Garnish with the parsley leaves if using. Cover and chill the pasta salad for about an hour.
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
CREAMY PASTA WITH SMOKED BACON AND PEAS
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook "Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Provided by Alex Witchel
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
- While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
- Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 19 grams, Carbohydrate 66 grams, Fat 35 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 766 milligrams, Sugar 5 grams, TransFat 0 grams
BACON, PEA & BASIL MACARONI
The perfect summer comfort food - classic macaroni cheese with extra veggies and herbs
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Fry the bacon and leeks in the oil for 10 mins until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the grill to high.
- Reserve 150ml of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil and the pasta, then scatter with the rest of the cheese. Grill for 2-3 mins until the cheese melts. Scatter with basil to serve.
Nutrition Facts : Calories 703 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.87 milligram of sodium
CHEESE AND BACON PASTIES (MAKES ABOUT 8)
Make and share this Cheese and Bacon Pasties (Makes About 8) recipe from Food.com.
Provided by terry264
Categories Savory Pies
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- for dough.
- Place flour into mixing bowl.
- Add 1 egg and mix it inches.
- Melt butter in microwave and add to mixture.
- Add water gradually until dough is produced.
- Place in the fridge
- For the filling.
- Pre-heat oven to 180°c (350°f).
- Heat oil in pan.
- Cut bacon into small pieces and fry until cooked.
- Beat eggs in a mixing bowl.
- Add bacon and grated cheese.
- Cut dough into 8 equal pieces.
- Roll the dough into pasty sized rounds.
- Place a dessert spoon of filling into each pasty
- With a pastry brush, go round the edge of the round with milk.
- Fold over, sealing the edges by pressing down round the edges with a fork.
- Prick the top of each pasty with a fork.
- Glaze the top of each pasty with milk.
- Use a spatula to place the pasties on a greased baking tin.
- Bake for 30 mins, or until golden.
Nutrition Facts : Calories 405.3, Fat 27.6, SaturatedFat 12.9, Cholesterol 132, Sodium 868.5, Carbohydrate 24.3, Fiber 0.8, Sugar 0.2, Protein 14.2
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- Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick.Set mixture aside to cool down.
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