Easy Pantry Pasties Recipes

PASTIES II

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

EASY BEEF PASTIES

Steps:

• Before you begin measuring everything out, place the cubed butter in the freezer to chill.
• Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks.
• While pulsing, slowly pour in 1/2 cup of the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and hold their shape if squeezed together. If dough does not hold its shape, drizzle in a little more buttermilk, up to 2½ additional tablespoons, until it does. The dough will look a little scary at this point, but don't worry. It's supposed to look like that!
• Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. Gather the edges of the plastic wrap and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.
• Preheat oven to 400°F.
• In a medium saucepan, melt butter over medium-high heat (watch closely, you don't want to burn the butter) and add the meat. Cook until well browned.
• Add potatoes and carrots and cover with just enough water that the meat and vegetables are submerged. Add salt, rosemary, pepper, and oregano.
• Bring to a boil, turn down to medium and simmer for five minutes. Meat should be cooked through and potatoes should be softened, but still have a bit of a bite to them.
• Remove from heat and drain the cooking liquid into a separate container for later use. Set liquid and meat and veggies aside.
• In a medium saucepan, melt remaining 3 tablespoons of butter over medium heat. Add onions and cook until they begin to soften, about 2 to 3 minutes. Add flour and whisk continuously for 1 minute until a sticky paste forms and flour turns golden. Whisk in 1 cup of the reserved cooking liquid from your meat and potatoes (discard the rest). Simmer for 2 to 4 minutes, whisking continuously, until a thick gravy forms. Remove from heat and stir in the meat and vegetable mixture, making sure everything is well coated.
• Whisk together egg and milk in a small bowl to make your egg wash.
• On a well-floured surface, divide your dough into 4 to 6 equal-size pieces and roll into balls. If you are slow at rolling out pastry dough, place all the balls, but one, back in the fridge and work with one at a time so the dough stays chilled and easy to work with.
• Re-flour your work surface and roll first ball out to 3/8 inch thick with a floured rolling pin, forming as round of a circle as you can manage (trim edges with a knife to make a perfect circle if necessary). Pick up your dough to make sure it is not stuck to your work surface. If it is, use a metal spatula to dislodge it before filling.
• Brush egg wash around the edges of your pie crust to help seal it and spoon beef mixture over slightly less than half of the dough, leaving a 1/2-inch border. Fold dough over the filling and use a fork to crimp the edges closed. Cut 3 slashes in the top and transfer to baking pan.
• Repeat with remaining dough balls. You may have a bit of meat mixture left over, depending on how thin you rolled out your dough. You can eat it with a spoon.
• Brush pasties with egg wash and and bake for 15 to 20 minutes, until they are beautiful and golden.
• Allow to cool slightly and enjoy.

BEEF PASTIES

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

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.

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.