Cheese And Bacon Pasties Makes About 8 Recipes
CHEESE, ONION AND POTATO PASTY
This cheesy pasty is a delicious alternative to the regular Cornish pasty and is quick and easy to make.
Provided by goosepa
Time 1h5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel and chop the potato into small chunks and the onion finely chopped and grate the cheese. Finely chop the parsley.
- Mix all the ingredients together well in a bowl.
- Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter.
- Put a quarter of the cheese mixture on each one, dampen the edge with a little water, then fold over and crimp the edges.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 45 minutes.
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
PEA & BACON PASTIES
Fill puff pastry with a mascarpone, smoked bacon, peas and Parmesan mix, shape into parcels and bake until crisp
Provided by Cassie Best
Categories Canapes, Snack
Time 45m
Yield Makes 10-12
Number Of Ingredients 8
Steps:
- Put the lardons in a large frying pan, cook until crisp, about 8 mins, then drain on kitchen paper. Meanwhile, pour kettle-hot water over the peas and leave to stand for 5 mins, then drain well.
- Heat oven to 200C/180C fan/gas 6. When the bacon and peas have cooled, combine in a large bowl. Mash lightly to crush the peas and break up the bacon. Stir in the mascarpone, Parmesan, 1 egg and the mint, then season with black pepper.
- Roll out the pastry on a lightly floured surface to the thickness of a 20p coin. Cut circles out using an 12cm cutter. Spoon the filling into the centre of each. Brush the edges with beaten egg and pinch the pastry together on one side to seal. Brush the tops with a little more egg wash and sprinkle each with Parmesan. Place the pasties on 2 floured baking sheets. Bake for 25 mins. Leave to cool, then chill until ready to serve or pack up.
Nutrition Facts : Calories 243 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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- In a large frying pan add a drizzle of oil over medium heat and add potato. Fry until nice and crispy, then melt in your butter then add in onion. Fry off for a minute or so just until soft. The longer you fry it the less powerful the onion flavour will be. For a stronger onion flavour keep the frying quick.
- Pop everything in a bowl and allow to cool. To the bowl add cheese, mustard, parsley, cream/milk and a pinch of salt & pepper (to taste). Give it a good stir and leave to one side.
- Slice the pastry into 4 equal rectangles. Split your filling into 4 and place to one side of each rectangle. Brush around the edges with egg wash then fold over and push down with your fingers to secure. Using a fork, press down around the outside of each pasty. Place on a lightly sprayed oven tray and slice some steam holes in each pasty (see video for guidance).
- Give the pasties a final brush of egg wash and place in the oven at 200C/390F for 15-20mins or until golden brown. Timings will vary so just be vigilant, puff pastry can go from golden to burnt fairly quickly!
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- Heat up a frying pan, and add the teaspoon of oil to the pan. Once heated, add the chopped bacon and onion.
- 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.
- Preheat oven to 200 Degrees C (390 F).If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
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- Cook the potatoes in a pot of boiling, salted water for between 5-8 minutes. The potatoes should be tender, but not mushy.
- While they are cooking, melt the butter in a large saucepan, then add the ham pieces and cook warmed. To this also add the leek and thyme, and cook until soft.
- Drain the potatoes then add them to the saucepan along with the mustard and salt/pepper to taste. Stir through the cream, turn off the heat and leave to cool a little.
- Preheat the oven to 180 degrees and get your shortcut pastry ready by defrosting it on the counter. Cut 15cm circles using a plate or bowl as a guide. We got six from our sheets.
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