Sunday, February 10, 2013

Jane Dough's Brit Pasties

 
 
This weekend I got out a recipe that my Grandmother passed to me. Likely not a recipe that Gram came up with...but I'm guessing a favorite from one of her Welsh/ English friends from the old neighborhood. Pasties are thought of as British Pastries. Fun to make... and a fun way to incorporate your meat/ veggie and starch in one compact entrée. This go around, I did mine sans starch....leaving out the potato. ... I also added in Savory for a little herbal seasoning.  This is what I do:
 
1 lb of Ground Beef
1/4 cup finely chopped Onion
1/4 cup finely chopped Carrot
1/4 cup finely chopped Celery
1 tblsp Olive Oil
1/4 teaspoon ground Savory seasoning
Salt to taste
 
 Brown the Ground Beef and drain away the fat!! (Nurse cap on - Keep those arteries clear ;) - & Nurse cap off)  Saute the finely chopped Onion, Carrot & Celery in olive oil until cooked & translucent. Fold the Sauteed vegetables into the Ground Beef. Season w/ Savory & salt to taste. Allow to cool off a bit while you prepare the Pastry dough.  
 
 
 
1 1/2 Cups All Purpose Flour
1/2 Cup Shortening
5 tblsp. cold water
 
Prepare the Pastry dough by 'cutting' the shortening into the flour with a fork. Do this until the flour takes on a small peas appearance- take care to not overdo!! Sprinkle in cold water until soft dough ball forms. Roll out the dough on waxed paper to pie crust thickness.
 

 
With a cereal bowl, cut large circles of dough. Fill each Pastry circle with the Meat/ Vegetable filling.
 
Fold the dough to form a crescent, pinching the dough ends together to seal the filling inside.
 
 
Seal further by pressing the tines of a fork around the perimeter of the Pasty, taking care to not puncture the filled pocket. Puncture the tops of the Pasties with a knife. Bake at 350' until lightly golden brown on the edges.   
 
I serve my Pasties with a little bit of Beef gravy drizzled on them. I hope you will give them a try... experiment with the veggies you add.. you can also cut potato into tiny cubes and pre-cook ( I usually microwave until tender) - fold into the meat / vegetable mix. If you add Potato.. consider using a more firm Potato like Red Potatoes as opposed to Russet, as they will hold the cubed form better... Have Fun :)
 

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