Pasties?

[Ed]

Hi,

Does anyone have a recipe for Pasties?

In my opinion Pasties are great, and I buy them whenever I can, but I can't find a recipe for them.

Any help you can give will be appreciated.

Thanks,

Ed

[Gail]

Assuming we're talking Cornish Pasties, I turned up two on the net, one from SOAR, the other from a British site www.simplyfood.co.uk (http://www.simplyfood.co.uk) . In addition, I've got one in my books from Mary and Vincent Price's book, reputedly from Harrod's. That one uses beef and kidney. Let me know if you want that recipe.


Title: Cornish Pasty
Categories: Meats, Pies, Vegetables, Cornish
Yield: 1 Pasty

1 lb Lean trimmed mutton
3 lg Potatoes. chopped
2 md Onions, chopped
2 md Carrots, chopped
1 pn Parsley, chopped
1 pn Fresh herbs, chopped
Salt and pepper
1 lb Shortcrust pastry

Make the pastry and chill for about and hour before using. Chop up the meat finely, mix in the chopped vegetables with the meat, herbs and season well. Roll out pastry to a large round. Place meat and vegetable mixture in the center. Bring over one side of the pastry to form a half round. Crimp edges and glaze with milk. Bake in a
moderately hot oven for 1 hour. Filling for a Cornish pasty should always be raw.

This Cornish pasty can be made as one large one or several small ones. In Cornwall, they were eaten by the tin and coppeer miners at "Crib" time.

SMITH-TWIDDY, Helen
Celtic Cookbook Talybont, Wales, 1979


Cornish Pasty



Ingredients
Pastry:
1/2lb plain flour
4oz fat (mixture of lard and butter)
good pinch of salt
Filling:
1/2lb feather or blade steak cut into small pieces
2 or 3 large potatoes
1 onion
piece of turnip or swede
salt and pepper


Sift the flour and salt. Rub in the fat and mix to a pliable consistency with water. Leave to rest in a cool place while preparing the ingredients for the filling.
Take half the pastry and roll it into a round about 1/4" thick (use a plate as a guide if you like). Peel and slice the potato firmly on to the centre of the round, extending to each side to form a base. Slice the turnip on to this and then put a good layer of beef over the top. Add a fringe of chopped onion and season generously.

Dampen around the edge of the top half of the pastry circle with water. Bring the bottom centre to the top centre to seal firmly, then enclose along the right and left. There should now be a neat, fat parcel with no bits poking through. If there are splits or holes, patch them with bits of pastry.

Now do the crimping, from one corner to the other. Make sure your hands are dry. Hold the edge with one hand and follow on with a firm hold down with the other. Hold and fold alternatively and swiftly along to the end. Put the pasty on a piece of buttered paper and slit a hole in the top to release the steam. Brush the top with a little milk and put on a greased baking tray. Make a second pasty in the same way.

Bake in a quick oven at 400F/200C/gas6 for 30 minutes, then reduce the heat to 375F/190C/gas5 for another 30 minutes.

Use the same ingredients to make four tea-time pasties using a saucer-sized circle, or about a dozen tiny pasties using an inch scone cutter.

Good luck!



[This message has been edited by Gail (edited 09-07-2000).]

[Ed]

Gail,

Boy we are up late, the two of us.

Thanks for the recipe, it's the 1st Pastie recipe I've seen.

As for the other one you mentioned, about using beef and Kidney. I'm not sure what is meant by kidney, but, and there's always a but. But, if it's a kidney from an animal I think I'll pass on that recipe, if it's like a vegetable (kidny beans) that might be o.k.

Thanks again for your help.

Ed

[Zinnia]

Hi,
Here is a site for a great Pastie recipe. I was too lazy to type it out http://www.cookinglight.com/bbs/wink.gif, so here it is. I LOVE these things, & hope it is what you are looking for. http://www.cookinglight.com/bbs/smile.gif Zinnia
http://www.foodtv.com/recipes/re-c1/
0,1724,12790,00.html

[kendra]

CL had a light recipe for pasties a year or so ago. We are talking about the pasties from the UP? I don't have it handy, but maybe someone else has their mastercook to post the recipe?

[BeckyM]

We used to make pasties and sell them for a girls' organization I was in as a kid. I grew up in a mining town in Montana where pasties were sort of a regional food, and everyone in town ate them. There were even little take-out restaurants in town dedicated entirely to pasties. Apparently the miners used to take them in tin pails for lunch in the mines. I have the recipe at home (I'm at work now), so I'll try to bring it in tomorrow and type it in. It has no kidneys -- animal OR vegetable. Just beef, potatoes, and onions, with a pastry crust. Very simple, but yummy with gravy (or ketchup for some people).

[This message has been edited by BeckyM (edited 09-07-2000).]

[Gail]

Originally posted by Zinnia:
Hi,
Here is a site for a great Pastie recipe. I was too lazy to type it out http://www.cookinglight.com/bbs/wink.gif, so here it is. I LOVE these things, & hope it is what you are looking for. http://www.cookinglight.com/bbs/smile.gif Zinnia
http://www.foodtv.com/recipes/re-c1/
0,1724,12790,00.html

Zinnia,

The link to your recipe was expired. I looked up "pasty" in FoodTV and came up with this. Is it the right recipe?


PASTIE
Recipe courtesy Dennis Borst
For the piecrust:
3 tablespoons vinegar
1 egg, beaten
1 pound lard
6 cups sifted flour

Put the vinegar in a 1-cup measuring cup and fill the remainder with water. Add the beaten egg to a small bowl and add the vinegar and water and mix together. In a large mixing bowl cut the lard into the flour. Add the liquid and mix together. The less you handle the dough the better the crust will be.

When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together.

For the pastie:
2 to 3 pounds round steak
4 medium potatoes
1 rutabaga
2 carrots
1 1/2 onions, diced
Salt
Pepper
Butter
1 egg
Water

Trim all of the fat from the steak and dice into 1/2-nch cubes. Peel and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes. Peel and dice carrots into pieces smaller than the potatoes. Place all ingredients into a very large mixing bowl and combine thoroughly with your hands. Be sure to start with clean hands and nails. Add the salt and pepper and mix the ingredients to combine. My mother used enough pepper to turn the entire bowl black before mixing the ingredients.

Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie tins before adding the crust. Next, fill the pie tin with the meat and vegetable mixture. It should be heaping since the mixture will cook down. Before placing the top crust in place, add a large pat of butter to the top of the pie filling. Remember we cut off all the fat on the meat earlier. Place top pie crust and trim to finish. You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust. Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking. Also using the egg and a little water, make an egg wash to brush on the crust. This will give the crust a golden, shiny finish.

Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the crust so that it doesn't get too brown in the cooking process.


The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Yield: 2 Pasties


Show # CA1B24

[jmkenad]

Hi Ed - I hope this helps. I made this a while back for my family and it was good.

Quick Pasties with Sweet and Hot Ketchup
(cooking Light July 1997, p. 92)

1 cup cubed peeled baking potato
Cooking spray
1 cup chopped onion
1 # ground round
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teasp. ground cinnamon
1/4 teasp. ground nutmeg
1/4 teasp. ground ginger
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1 (10 ounce) can refridgerated pizza crust dough

Place potato in a saucepan; cover with water. Bring to boil, reduce heat and simmer 15 min. or until tender; drain. Cool and set aside.

Preheat oven to 350.

Place a large n/s skillet coated with cooking spray over med-high heat until hot. Add onion; saute 4 min. Add meat; cook till browned, stirring to crumble.

Combine chili powder and next 6 ingredients (thru ginger); stir into meat mixture. Remove from heat, and add potatoes and parsley, stirring just until combined.

Unroll pizza crust dough onto baking sheet coated with cooking spray; pat dough into a 14 x 10 inch rectangle. Spread meat mixture lengthwise over half of dough, leaving a 1-inch border. Fold the remaining dough over meat mixture; tightly seal edges.

Bake loaf at 350 for 25 min. or until golden. Let loaf stand 5 min. Cut loaf into 8 pieces, and serve with Sweet and Hot Ketchup.

Sweet & Hot Ketchup: 1/2 cup ketchup, 2 tablespoons honey, 1/4 teaspoon hot sauce. Combine & stir well.

[Gail]

Originally posted by Ed:
Gail,

Boy we are up late, the two of us.

Thanks for the recipe, it's the 1st Pastie recipe I've seen.

As for the other one you mentioned, about using beef and Kidney. I'm not sure what is meant by kidney, but, and there's always a but. But, if it's a kidney from an animal I think I'll pass on that recipe, if it's like a vegetable (kidny beans) that might be o.k.

Thanks again for your help.

Ed


We'll call that a pass, then. Definitely animal kidneys. The British do have their steak and kidney pies after all...

BTW... I meant YOU were up late. I'm on the West Coast. http://www.cookinglight.com/bbs/smile.gif

[Ed]

Hi,

Gail, boy is my gace red, http://www.cookinglight.com/bbs/redface.gif The older I get the more my thinker need adjusting. I just looked at the clock and figured it was that time where you were too. You're on the west coast, I'm in the upper middle. (Minnesota)

To all of you folks on the BB, Thanks for all your help, and the recipes.

I am looking forward to seeing the recipe from Becky M, If a Girls organization sold them for a fund raiser I'm certain they're real good.

And Kendra a recipe from the U.P. would be great. I have been to the U.P. but have not had the pleasure of having a Pasty there. Those Yoopers though I'm sure have some good ones.

About the recipe in Cooking Light for a Pasty recipe, Kendra. If you could tell me what issue of CL I might be able to look it up, (I've been a subsciber for 1 year now. I know that because I just paid for the next year.) I did look on my special Cheerios version of Master Cook version of CL software and there were no Pasty recipes there. It has 3 CL recipe books on it. The CL cookbooks on the Cheerios version are `96, `97, & `98. I'm not sure how complete this software is compared to the type you pay full price for, but I really do like it. It would be nice if CL put their annual cookbook on a disk to buy as well as a printed copy, then a guy could load the subsequent years annual recipes on the computer.

Well that's a whole nother subject.

To all you fine people these recipes do help and thanks again, I'll be looking for a couple more recipes and will certainly be making some Pasties. My experience around is that just about everyone likes them but few know how to make them.

Talk with you all later,

Ed

[Anne]

Hi folks who know about pasties. I have a question about the crusts - are they always pastry type or can they be plain bread dough? I make bread dough, divide it into small balls, flatten the dough, put a couple tablespoons of leftovers (stew, meat sauce, whatever) in the middle and then wrap, seal, and bake. They are great but I have never known what to call them other than meat pies (not very accurate). Would these qualify as pasties?

[jmkenad]

Ed - I posted the cooking light recipe above. I got it from my mastercook (I couldn't figure out how to export it so I just typed it). I'm not quite sure if the software you get from the Cherrios promotion is quite the same as the one you buy in the store. My pasties recipe came from the software (not the Cherrios version)- I believe 1997 was the issue year.

I figured that you were from the Midwest - I'm from Illinois but spend my summers in upper Wisconsin. Sometimes I can get fresh pasties from the bakery up there - very good!!!

[jmkenad]

Anne - I think that you are correct in that they can also be called meat pies - this was also mentioned in the notes section of the recipe on my software. Like I told Ed I am familiar with them being called pasties - from my travels North in the Midwest. My husband occasionally gets something very similiar to pasties from a Phillipino bakery near the city (Chicago) and they're called something else. I also remember seeing something similiar called Aussie pies at the grocery store.

It's possibly a recipe that's been assimilated into many different cultures and can be made many different ways. (hence - the interesting kidney recipe above)

[Ed]

Jmkenad,

Thanks for the recipe and the info on the mastercook software. I had typed in Pasties for each of the cookbooks with no matches. Funny how things go, it's listed under Q, for Quick Pasties, and I did find it on my Cheerios software. Thanks.

Yup, it's great being in the upper mid-west. We used to live in wisconsin near Lake Geneva and my Moms home country is around Hayward, (up north).

Thanks again for your help.

Ed

[Beth]

Don't know if it's a warped mind or growing up in the south where meat pies are tacos and burritos, but reading this title and thread, I kept thinking about the little gems worn by topless dancers, even though I am familiar with this use of the word too. Funny how certain words have such different meanings.

[Ed]

Beth,

Two different words. http://www.cookinglight.com/bbs/wink.gif

The one for this list is pronounced Past-eez,
Something to eat.

The word you're talking about is pronounced,
Paste-eez, something to, well I don't know.

You don't have a warped mind, just an open mind.

I've heard of those things you talked about, that's probably the reason I know how to pronounce the name. Maybe someday I'll get to see some.

Ed

[Beth]

Ed, can't say I'm an expert either. I just remember reading it in a book, back in high school or college days. The visual image is a little stronger than the meat pies, and we all know Texans don't always follow the rules when it comes to pronunciations. Have fun with your recipes.

[tammy/MN]

i too had to read this thread to see what "pasties" were other than what the exotic dancers wear. since i scanned the recipes they sounded more like a calzone than a "meat pie", atleast the ones that i am familar w/. my in-laws are canadian, quebec french speaking & we, originally from maine, make meat pies only during the winter months & strickly w/ ground pork & a simple pie crust.

i sure keep learning different cuisine. tammy/MN

[Ed]

Tammy/MN,

Yes Pasties are made mostly in the Fall & winter months arond here too. Plenty of them made by groups on the Iron Range as fund Raisers.

A lot different than Calzones though. they contain Beef, Potato, Rutabega, Carrot etc. No tomato sauce. While I know some of the stuff in them, & know they taste great, I don't know how to make them.

Would you have a recipe you can post?

Ed

[MrsReber]

Ed, you are too funny! Thanks for the clarification on the pronunciation, though, as I was also wondering, but hated to have to ask what they were! Sounds like a good fall dish- also sounds like my husband would love it. I never heard of these before. I learn so many new things here.

[BeckyM]

Ed, I am SO SORRY!!! I forgot to bring in my recipe for pasties today. I'll try to remember tomorrow! I should have known remembering something like that over the weekend wouldn't be very likely.

[BeckyM]

Well Ed, I actually remembered to bring in my recipe for Pasties today, so I'll type it in below. It makes 25 large-sized pasties (I can only eat 1/2 at a time), so you may want to reduce the recipe. They do freeze well though, so having some extra isn't bad.

PASTIES

10 cups flour
3-1/4 cups shortening
1/8 cup salt
3 to 3-1/2 cups water
20 cups peeled, diced potatoes
6 lbs. ground beef
2-1/4 cups chopped onions
4 Tbsp. salt
1-1/2 Tbsp. pepper

For pastry, mix together flour & salt, cut in shortening. Stir in water so dough gathers in a ball.

For filling, stir together potatoes, meat, onions, and seasonings.

Divide dough into 25 equal size balls, and roll each out to the size of a dinner plate. Put one cup meat mixture in the middle of each pastry round, slightly to one side. Pull other side of pastry over the top of the filling to form a half-circle. Crimp the pastry edges together to seal, and poke holes in the top of the pasties with a fork.

Bake pasties for 60-65 minutes. The crust should be golden-brown, and the meat should be completely cooked. Serve hot with beef gravy or ketchup.

While typing this up, I realized my recipe doesn't specify an oven temperature, and I haven't made them in so long that I'm not sure what we used. I imagine it's at least 350, but it could be higher. You'll probably have to just take your best guess and experiment a bit. http://www.cookinglight.com/bbs/eek.gif Good luck! I hope you enjoy them! http://www.cookinglight.com/bbs/smile.gif

You'll notice I edited this message. That's because when I tried to type in another word for "poke holes in" and submitted the message, it was posted as *****. I guess because that word has alternate connotations, we're not allowed to use it! I never thought my language was bad enough to be censored! http://www.cookinglight.com/bbs/rolleyes.gif

[This message has been edited by BeckyM (edited 09-12-2000).]

[JeanneW]

Hi Ed,

I found a recipe in Marcia Adams' Heartland cookbook. I haven't tried it, but it looked good when she made it on her show. Note: it's definitely not low-fat as you'll notice with the addition of suet!

Michigan Pasties

1 lb boneless beef sirloin, cut in 1/2-inch cubes
1 lb boneless pork butt, coarsely ground
1/3 cup ground suet
2 medium carrots, finely minced
2 medium potatoes, cut in 1/4-inch cubes
1 medium onion, finely chopped
1 tsp salt
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp hot red pepper sauce
1 1/2 recipes of your favorite pie crust dough
1/2 cup margarine, melted
1/2 cup hot water

Preheat the oven to 350 degrees. In a large bowl, thoroughly combine the meats, vegetables and seasonings. With a knife, divide the mixture into 6 wedges, like a pie.

On a floured surface, divide the dough into 6 pieces. Roll out one piece at a time and, using a 9-inch plate or pot lid, cut each into a round with a sharp knife. Place one portion of the meat mixture on half of the round; fold the other half over the meat, creating a plump half-moon.

Press the edges together firmly with your fingertips, then seal with the tines of a fork. Using a small 3/4-inch decorative cutter (or a sharp knife) cuta piece of dough from the center of the pasty and discard. With a large spatula, transfer the pasty to 1 of 2 greased baking sheets; do not crowd them. Repeat with remaining dough and filling. The pasties can be frozen at this point.

Bake the pasties for 1 hour, placing a piece of foil over the top if they begin to brown too much. Combine the melted margarine and water. Using a funnel or a pitcher, pour some of the liquid into each pasty and continue baking 10 minutes more.

Remove the pasties from the oven and place on a rack. Cover with a towel and allow to stand for 30 minutes before eating.

NOTE: To bake frozen pasties, preheat the oven to 375 degrees. Place the frozen pasties in the oven, lower the heat immediately to 350 degrees and bake for 1 hour and 20 minutes. Add the margarine-water mixture and bake 10 minutes longer.

Hope you enjoy them and let us know how they turn out!

[Gail]

Originally posted by BeckyM:
...
You'll notice I edited this message. That's because when I tried to type in another word for "poke holes in" and submitted the message, it was posted as *****. I guess because that word has alternate connotations, we're not allowed to use it! I never thought my language was bad enough to be censored! http://www.cookinglight.com/bbs/rolleyes.gif


That's been happening a lot this week. I got bleeped twice already? http://www.cookinglight.com/bbs/biggrin.gif
[This message has been edited by BeckyM (edited 09-12-2000).]