Quick Pasty Pie Food

QUICK PASTY PIE

Steps:

• Preheat oven to 450°F.
• Place crust in an 8-inch pie pan and press into bottom of pan.
• In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
• Place filling into the pie pan and top with second pie crust.
• Seal edges of crusts together and cut vents into the top crust.
• Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
• Serve topped with beef gravy or ketchup, if desired.
• ***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.

PASTY PIE

Steps:

• Mix onions with meat. Add carrots and diced to potatoes. Salt and pepper and mix in a large bowl.
• Prepare bottom crust (pie dough) in a deep dish pie pan. Pour meat and potato mixture into shell.
• Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well.
• Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

HOMETOWN PASTY PIES

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate until easy to handle, about 1 hour., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook until vegetables are tender, 6-9 minutes longer. Drain and set aside., In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through., Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling., Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown, 45-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

PIE PASTRY

Steps:

• Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
• Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
• Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

EASY CORNISH PASTIES

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

MOM'S SOUPER EASY PIE PASTRY

Steps:

• Put 4 cups of flour into a mixing bowl ,Reserve last cup
• add salt mix together
• add 1 lb shortning cut into flour till crumbly.With pasty blender
• add 1 cup orange juice ,I use tang or orange crystals for this receipe
• I have used real orange juice both work fine
• Mix all together use remaining cup of flour on the counter for rolling add more if needed
• This receipe makes 2 double crust pies.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

PASTY PIE (NORTHERN MICHIGAN MEAT PIE)

Steps:

• Brown ground sirloin and onion.
• Dice potato and rutabaga and add to meat mixture.
• Season.
• Put meat mixture inside pie shell and seal.
• Put fork marks in shell for ventilation.
• Bake at 350F for 1 hour or until crust in golden brown.
• I like to spray the pan with non stick spray.

VERY EASY CORNISH PASTY

Steps:

• Heat the oil in a large frying pan.
• Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
• When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
• Then leave it to cool.
• Preheat the oven to 180C, line a baking tray with grease-proof paper.
• Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
• Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
• Bake them in the oven for about 30 mins.
• Cool them and enjoy warm or cold.

EASY PANTRY PASTIES

Steps:

• 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.