Well, they sound good, but a lot of work; so, they must be like small meat
pies, then? Honestly, I thought they were as British as Yorkshire pie!
Sandy
Oh, well! Like they say, live and learn!
----- Original Message -----
From: Lora Leggett
To: [email protected]
Sent: Thursday, January 28, 2010 2:49 AM
Subject: Re: [RecipesAndMore] Pasties
Well, I looked again and I have four other recipes for pasties that were in
George's recipe library. The one called U.P. Pasties does have the rutabaga or
turnips.
One of the other ones has ground pork and the others call for ground lean
beef. There is even one with venison.
I definitely am thinking about trying to make them.
Lora
----- Original Message -----
From: Lora Leggett
To: [email protected]
Sent: Thursday, January 28, 2010 3:42 AM
Subject: Re: [RecipesAndMore] Pasties
I would really like to try and make these. Pasties are very popular here
in Michigan.
I do hear that they have rutabegas in the filling but I guess it doesn't
matter. Even if they are somewhat good it would be great having them again.
There is a place not far from here where they make them and I wanted to try
them.
----- Original Message -----
From: [email protected]
To: [email protected] ; [email protected] ;
[email protected] ; [email protected] ;
[email protected] ; [email protected] ;
[email protected] ; [email protected] ; [email protected] ;
[email protected] ; [email protected] ; [email protected] ;
[email protected] ; [email protected] ;
[email protected]
Sent: Wednesday, January 27, 2010 5:13 PM
Subject: [RecipesAndMore] Pasties
Pasties
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FILLING:
3/4 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
1/4 cup water, or as needed
Directions
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.
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
--
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
