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- Meat and poultry
- Beef pie
- Steak pie
I first began to make these pasties for my kids' lunches. They make great snacks or small meals.
89 people made this
- 1 (500g) pack ready rolled shortcrust pastry
- 300g (11 oz) thinly sliced potatoes
- 2 onions, sliced
- 225g (8 oz) steak, thinly sliced and cut in 1cm pieces
- 1 1/2 teaspoons salt
- 1 pinch ground black pepper
- 30g (1 oz) butter
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Divide pastry in three equal parts. Roll a third of the dough to make a 20x40cm rectangle. Cut to make two 20cm squares. Place on baking tray. 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 meat. 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 pasties.
- Bake at 190 C / Gas mark 5 for 1 hour or until meat is tender.
Simply allow the pasties to fully cool, and then pack in freezer bags. Freeze for up to 3 months.
Reviews & ratingsAverage global rating:(10)
Reviews in English (8)
I found this to be quick and easy, I normally use my old recipe handed down through the family from yonks ago but is time consuming.and these tasted top rate.the second batch I made used a dollop of duck fat instead of butter and they were mucho nice.-11 Feb 2012
Being of Cornish decent and having eaten pastie all my life I have just a few suggestions.In addition to potatoes and onions add a small turnip also a little green onion. Also mix potatoes, meat, turnip with a little butter, salt and pepper in a large bowl, before adding to pie crust.Your can also substitute the type of meat, just use a lean meat.Also my mother would eat them hot with just butter, salt and pepper. My grandfather used to do the same but, added hot sauce.....-19 Nov 2006
As a Cornish woman and being of a long line of Cornish women I have to tell you this recipe is very close to what my mom, grandmother and aunt would make. The only thing they did differently is add swede (swedish turnip or rutabaga). Sliced thin and added with the potatoes, you would probably need about half as much swede as potato. Also I have found that the fattier pieces of meat add more juice to the pasty.-21 Sep 2006
The Donovan’s Irish Pasties
Irish Pasties are a tradition in our family every St. Patrick’s Day. The Donovans introduced pasties to us about 20 years ago and we have been making them ever since, even when it’s not St. Patrick’s Day!
- 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.
To make the pastry, place the flour, mustard powder and salt in a large bowl. Add the diced fats and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in 45-60ml (3-4tbsp) ice-cold water and mix with a knife until the mixture begins to stick together. Gather the mixture with one hand and knead lightly on a floured surface to form a smooth dough. Wrap in clingfilm and chill in the fridge for 30 mins.
Meanwhile make the filling. Heat the oil in a large pan and fry the steak and vegetables over a high heat for 3-4 mins. Cool, then add the thyme leaves and season with salt and freshly ground black pepper.
Preheat the oven to 200°C, 400°F, gas 6. Divide the pastry into 6 equal pieces and roll out each to an 18cm (7in) circle.
Divide the filling between the 6 pastry circles and brush around the rim of each circle with water. Bring 2 sides of each circle together over the filling and seal the edge firmly by crimping with your finger and thumb along the length of the join.
Place the pasties on a large greased baking sheet. Brush with beaten egg and sprinkle with a little sea salt. Bake for 30 mins, then reduce the oven temperature to 180°C, 350°F, Gas 4, and bake for a further 20 mins (cover loosely with foil if the pastry begins to overbrown).
This classic recipe takes the hassle out of cooking with pastry and provides a hearty winter snack.
Where can I buy Princes Stewed Steak in Gravy?
Princes Stewed Steak is available in selected Asda, Tesco, Sainsbury's and Morrison's stores and selected independents
1. Preheat oven to 200°C/ Gas 6.
2. Lightly flour your work surface and place one sheet of the pastry on it. Place a bowl around 10cm wide (cereal bowls are ideal) on one half of the sheet making sure you can fit another the same size on the pastry so that each sheet produces two pasties. (You can gently roll the pastry out a little to make it larger and thinner to fit two bowls).
3. Cut around the edges of the bowls with a sharp-tipped knife and peel the leftover pastry away. Gently lift the bowls off leaving two circles of pastry on your surface.
4. Spoon ¼ of a cup of the stewed steak onto half of a round and add a few pieces of the potato. Brush the edges with the egg, fold over to enclose and press edges to seal. Repeat with the remaining ingredients.
5. Place on a baking tray lined with baking paper and brush the pasties with the remaining egg.
The Perfect Traditional Cornish Pasty
The Cornish pasty is known and loved throughout Great Britain and has long been part of the country's culinary heritage. It is believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal. With their hands often dirty from a morning's work, the pasty could be held easily by a "handle" at one end of the thick pastry crust, avoiding contaminating the pie. When laborers immigrated to the United States, they brought the pasty with them Michigan's Upper Penninsula is also well-known for pasties.
A pasty is a handheld meat pie. To be considered authentic, according to the Cornish Pasty Association, it must use diced beef, potato, rutabaga (swede in the U.K.), and onion. Beef skirt steak is the most common cut of meat used. They're also very particular about the pastry that encases the filling and the manner in which it's crimped on the side.
This recipe uses a shortcrust pastry made by hand or in a food processor, but if you are pressed for time, a ready-made pastry will do fine. Even if your pasties are not perfect, this is a fun recipe to make, and cooking Cornish pasty in the oven is straightforward. Perfect for a lunchbox, a traditional Cornish pasty also makes a great main course when served with fresh vegetables.
Michigan Pasty Recipe
1 ½ cups shortening or lard
6-8 medium sized red potatoes, peeled and cubed into ¼-inch cubes (about 4 cups)
1 medium/large rutabaga, peeled and cubed into ¼-inch cubes (about 2 cups)
1 sweet onion, chopped (about 1 ½ cups)
2-3 medium carrots, shredded (about 1 ½ cups)
1 ½ pounds flank steak, cut into ½-inch cubes (*See note)
1 teaspoon freshly ground black pepper
¼ cup butter, cut into small cubes
¼ cup heavy cream (for brushing pastry), optional
4 cups low-sodium beef broth, warmed
In a medium bowl, combine the shortening and boiling water and stir until melted. Add flour and salt and mix until combined. Cover with plastic wrap and chill in refrigerator for 2 hours.
While dough is chilling, prepare all the vegetables and cube the meat. In a large bowl, combine all ingredients except butter and cream.
Line 2 rimmed baking sheets with parchment paper or silpat baking liners. Preheat oven to 350°F.
Divide dough into 8 portions. Roll each portion into a circle, about 9-inches in diameter. Place 1 ½ cups filling on one half of circle. Top with a few cubes of butter. Fold dough over the filling and press and crimp edges to seal. Arrange on prepared baking sheets. Brush tops with cream and cut a few slits in the top of each pasty. Repeat with remaining dough and filling.
Bake at 350°F for 1 hour, rotating baking sheets halfway through baking time. At the end of baking time, turn oven off but do not open the oven door for 30 minutes.
In a large skillet over medium heat, add the butter and heat until foaming stops. Sprinkle in the flour and stir constantly until flour has cooked but not browned. Very gradually add the warm stock to the skillet, whisking constantly. Bring to a gentle boil, stirring frequently until gravy has reduced by nearly half and thickened slightly. Season to taste.
Serve pasties warm from the oven with gravy.
**Note: In order to cube flank steak easily, place the beef in the freezer for about 30 minutes and then cut into ½-inch cubes.
Pasties freeze and reheat really well. After baking, let pasties cool completely before wrapping each pasty securely in aluminum foil and placing in zippered freezer bags. To reheat, place foil-wrapped pasties in a 350°F oven for 45-60 minutes until heated through.
How to Make Beef Pasties - Step by Step
Cook Savoury Mince following the instructions in this post.
Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.
Remove puff pastry sheets from the freezer, seperate and allow to thaw partially. Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.
Place pasties upright on the baking trays, brush each pastie with the egg wash and bake in the oven for 20 minutes, or until golden, puffy and cooked through.
Recipe: Yummy Welsh Pasties
Welsh Pasties. Besides the "Posh Nosh" pasties above, there are other pasties sold in the former mining valleys of Wales that are filled with mashed potato, flavoured with corned beef and. Welsh pasties are a welcome change from Cornish pasties – having moved from Cornwall to Wales Pasties are a traditional pocket pie that were eaten for lunch by welsh miners in the Sierra Nevada. See more ideas about Pasties, Pasties recipes, Cornish pasties.
My mother always just made regular pie pastry and used rutabega. Make this seriously cheesy pasty recipe. It's quite easy, and totally yummy. You can have Welsh Pasties using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Welsh Pasties
- Prepare of groundbeef.
- You need of potatoes sliced.
- It’s of onion chopped.
- It’s of boxes frozed piecrust.
- Prepare of salt.
- You need of pepper.
- It’s of dusting of garlic.
In this video recipe I show you how to do it. A pasty (/ˈpæsti/) is a baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom. Irish Pasties are a tradition in our family every St. Pasties may no longer be the food of tin miners, but they are one of the nation's favorite snack or lunch foods.
Welsh Pasties instructions
- Preheat oven to 350. Mix all of the above ingredients (except the pie crust) in Large bowl..
- Lightly spray cookie sheets with Pam spray and place one crust on each sheet. Place half of the meat/potatoe mixture on each crust..
- Top with remaining crusts and fold over edges. Add a few slits for steam to escape..
- Cook for 30-45 minutes depending on your oven making sure inside is done!.
The pasty also makes a substantial supper dish when served with peas and gravy. A good pasty is an English classic dating back to medieval times, usually consisting of a pastry case with meat, vegetable, cheese or even sweet fillings. Probably the most well known is the Cornish. Upper Peninsula Pasties Recipe photo by Taste of Home. Cut several slits in top of pasties.
What could I serve with these Beef & Onion Pasties?
These Beef & Onion Pasties make a really filling lunch, but we also love them served for dinner alongside the following accompaniments:
Creamy Mashed Potatoes
Brussels Sprouts with Bacon
Buttery Carrot and Swede Mash