Pasties Entree Appetizer Recipes

PASTIES ENTREE / APPETIZER

Steps:

• Crust:.
• Pulse flour and salt in food processor; add shortening and lard. Pulse until it looks like coarse meal. Add 1/4 cup ice water, pulsing 10 times, then add 1 tablespoon at a time using only enough water for dough to just come together. (To make this the old-fashioned way: use 2 knives to cut shortening into flour; mix in water with a fork). OR substitute 2 packages refrigerated pie crust.
• Pat dough into a disk, wrap in foil; refrigerate while making filling. (I don't know why foil, it's what my grandma used).
• Filling:.
• Cook the beef, drain and set aside. (You can substitute 1# leftover roast beef cut in 1/4" cubes, reduce seasonings).
• Don't use food processor to cut potatoes or onions.
• Cut the onions, place in strainer.
• Cut the potatoes, add to onions, rinse and drain well. If you don't rinse them, the onion flavor will be too strong and the potatoes will discolor.
• Combine filling ingredients adding salt and pepper.
• Pre-heat oven to 450°F.
• Break off a third of the dough, (return remaining dough to refrigeraor) shape into a ball and roll out on lightly floured surface into a 12" square.
• Using a saucer, cut out 4 circles.
• Brush the edges with glaze, spoon 1/3 cup of filling onto one half of the dough, avoiding the glazed edge.
• Fold over the other half of the dough to encase the filling and make a half moon shape.
• Dip a fork in flour and press the edges to seal.
• Transfer to a greased baking sheet.
• Brush with glaze.
• Cut 3 slits in top of pastie to allow steam to escape.
• Repeat with remaining dough circles.
• Bake, 1 baking sheet at a time, uncovered 15 minutes at 450°F.
• REDUCE heat to 350F and bake uncovered 30 minutes longer.
• Repeat with remaining dough and filling.
• Remember to increase oven temperature for next batch.
• FOR APPETIZERS:.
• Cut with a biscuit cutter. Fill and seal. Bake 10 minutes at 450F, then 20 minutes at 350°F.
• TO REHEAT:.
• Place in 350F oven 10 - 15 minutes for entree size; 5-10 minutes for appetizers.

PASTIES

Steps:

• For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties.
• For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling.
• Preheat the oven to 325 degrees F.
• Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts.
• Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.