STEAK AND POTATO PASTIES
This was always a favorite of mine as a kid - and I loved taking leftovers to school the next day for lunch and eating it cold (with a little malt vinegar). I had given up making my own pastry crust years ago when the shortening I always used was discontinued. I recently found this pastry recipe and am now back to making it from...
Provided by Jennifer H
Categories Steaks and Chops
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. Place flour, salt, shortening and butter in a large bowl. Use a pastry cutter, forks or your fingers to mix the butter and shortening into the flour until the pieces are no larger than a pea.
- 2. Add about half of the cold water and mix together. Add more water until your dough holds together well. Divide the dough in half. Roll out each half into a 8-9" circle.
- 3. Peel and grate potato. Place in a bowl with salted water to cover and set aside. In a large saute pan, add 2 T butter and melt over low heat. Add onions, garlic and thyme and cook very slowly until the onions begin to caramelize. Add the white wine and and cook until the liquid is gone - about 20 minutes. Add salt and pepper to taste. Place in a bowl and set aside.
- 4. Cut steak into bite sized pieces. Turn up heat under saute pan to high and add steak, in batches if necessary, to sear. Season with salt and pepper. Stir - just to get some color on the meat - cooking about 3 minutes. Remove to a plate.
- 5. Place one rolled out pie crust in a pie plate. Trim the edges on HALF of the crust to be just at the edge of the pie plate.
- 6. Drain the water off the potatoes and squeeze the water out by hand. Fill half of the crust with half of the potato.
- 7. Add half the steak.
- 8. Cover with half of the onion mixture.
- 9. Fold the crust back over the contents. Flip the pie dough under the trimmed edge and crimp.
- 10. Repeat with the other disk of pie dough.
- 11. Add fillings.
- 12. Cover and crimp. Brush the top with egg wash.
- 13. Bake at 400 for 45-55 minutes. Let set 5-10 minutes before cutting into the pasty.
BEEF, GUINNESS AND STILTON PIE
This is an indulgent and warming pie full of lovely rich flavors; this beef, Stilton and Guinness pie is perfect anytime and makes a great change to the standard beef pie with Stilton cheese offering a flavor depth and additional texture which works really well with beef. This is made using ready-made puff pastry, because life is too short to make your own! Method.
Provided by spindoctor
Time 3h
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
- Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
- Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
- Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
- Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
- Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.
BEEF PASTIES
Made with leftover Savoury Mince, these delicious Beef Pasties are a quick and easy dinner the whole family will love.
Provided by Cassie Heilbron
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Cook Savoury Mince following the instructions in this post.
- Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.
- Remove puff pastry sheets from the freezer, seperate and allow to thaw partially.
- Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
- Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.
- Place pasties upright on the baking trays, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.
Nutrition Facts : Calories 217 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE
Provided by Jeanne Thiel Kelley
Categories Food Processor Onion Bake Sauté Super Bowl High Fiber Father's Day Lunch Blue Cheese Steak Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 16
Steps:
- For crust:
- Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes.Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
- Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
- Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.
STEAK & STILTON PASTIES
Steps:
- Sweat the onions for at least 15 minutes in the olive oil until completely broken down and caramelising then set aside to cool thoroughly. Preheat the oven to 200C/400F Roll out the pastry to about 2mm and using a tea plate or a bowl cut out as many circles as you can making them five or more inches across. Spread a spoonful of the cooled onions into the centre of each disc leaving a border of about 1". Top the onions with a layer of chopped mushrooms. Next add a little stack of steak Season the meat with a good pinch of salt. Sprinkle the cheese on top of the meat and season with plenty of black pepper. Lightly brush the exposed pastry border with just enough egg or water to make it tacky but not slippery. Now fold the bottom edge of pastry over to the top and then crimp the border around the filling to make a pastie shape. Place the finished pastie, crimped side up, onto a baking sheet lined with greaseproof parchment, brush with the egg and bake in the oven for about 30 minutes or until golden brown.
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- Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.
- Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes. Season with salt and pepper. Cool. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
- Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
STEAK AND VEGETABLE PASTIES | RECIPES | GOODTOKNOW
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STEAK PASTY RECIPE - BBC FOOD
From bbc.co.uk
- For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
- Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.)
- Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.
- Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc.
- Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling.
- Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.
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