Best Beef Pasties Recipe

Easy Beef Pasties Meat & Potato Pies All She Cooks

WEBMar 14, 2016 · Once dough has formed a ball-like consistency, remove from mixer or food processor. Place dough in refrigerator and chill for …

Rating: 5/5(1)
1. Preheat the oven to 350 degrees F.
2. Mix together flour and shortening in a mixer or food processor. Drizzle in water slowly and dough will start to bind together. Once dough has formed a ball-like consistency, remove from mixer or food processor. Place dough in refrigerator and chill for one hour before rolling out dough.
3. Line a baking sheet with parchment paper.
4. Combine beef, carrots, potato, onions, garlic and seasonings.

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Easy Beef Pasties Baking Mischief

WEBAug 20, 2021 · 1. Make the pie dough by pulsing together flour, butter, and buttermilk in a food processor until it forms crumbs that just begin to …

1. Before you begin measuring everything out, place the cubed butter in the freezer to chill.
2. Preheat oven to 400°F.
3. Whisk together egg and milk in a small bowl to make your egg wash.

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Authentic Cornish Pasty Recipe The Daring Gourmet

WEBJan 22, 2020 · Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. …

1. To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
2. To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Roll the pastry dough into a log and cut it into 6 equal pieces. Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
3. Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
4. Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).

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