Atlast!! here it is...My Pasty Recipee
Aug 19th 2006, 5:13 pm
#1
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Joined: Aug 2006
Location: From Torquay, Devon to Scottsdale, AZ
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Atlast!! here it is...My Pasty Recipee
Very simple, and very yummy!
3/4 cups diced raw potato (I use red potatoes - alot better) about 1/4 inch size diced
3/4 cups diced lean meat (I use round steak) 1/4 inch diced size
1/2 cups diced onions
1 teaspoon salt
1/2 teaspoon of pepper
I tablespoon of cold water
1/2 diced carrots optional
Shortcrust pastry
*************
2 cups all purpose flour
1 Teaspoon of salt
1/2 cup of lard
Coldwater to mix
Brush pastoes with mixture of egg and milk prior to baking - make in moderate oven (400) till pastry begins to brown (around 20-30 minutes) then reduce to 325-350 for another 30 minutes until cooked - you can tell when they are cooked by the golden brown color
3/4 cups diced raw potato (I use red potatoes - alot better) about 1/4 inch size diced
3/4 cups diced lean meat (I use round steak) 1/4 inch diced size
1/2 cups diced onions
1 teaspoon salt
1/2 teaspoon of pepper
I tablespoon of cold water
1/2 diced carrots optional
Shortcrust pastry
*************
2 cups all purpose flour
1 Teaspoon of salt
1/2 cup of lard
Coldwater to mix
Brush pastoes with mixture of egg and milk prior to baking - make in moderate oven (400) till pastry begins to brown (around 20-30 minutes) then reduce to 325-350 for another 30 minutes until cooked - you can tell when they are cooked by the golden brown color
Aug 19th 2006, 5:42 pm
#2
who turned out the light?
Joined: Nov 2004
Location: WA
Posts: 7,997
Re: Atlast!! here it is...My Pasty Recipee
very nice - must try but can you get lard here or is it trex?
Aug 19th 2006, 5:49 pm
#3
who turned out the light?
Joined: Nov 2004
Location: WA
Posts: 7,997
Re: Atlast!! here it is...My Pasty Recipee
Just saw there is a whole thread dedicated to lard (where else would that happen but in a british site 
). I must have got my countries mixed up again, trex must be british?! and it's crisco here, well it isn't the first time and it certainly won't be the last time I'm confused about what country I'm in at any given moment!
). I must have got my countries mixed up again, trex must be british?! and it's crisco here, well it isn't the first time and it certainly won't be the last time I'm confused about what country I'm in at any given moment!
Aug 19th 2006, 7:03 pm
#4
Joined: Mar 2003
Posts: 68,280
Re: Atlast!! here it is...My Pasty Recipee
Originally Posted by irnbru4u
Just saw there is a whole thread dedicated to lard (where else would that happen but in a british site ). I must have got my countries mixed up again, trex must be british?! and it's crisco here, well it isn't the first time and it certainly won't be the last time I'm confused about what country I'm in at any given moment!
). I must have got my countries mixed up again, trex must be british?! and it's crisco here, well it isn't the first time and it certainly won't be the last time I'm confused about what country I'm in at any given moment!
Aug 19th 2006, 7:58 pm
#5
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Location: From Torquay, Devon to Scottsdale, AZ
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Re: Atlast!! here it is...My Pasty Recipee
To be honest with you I like to mix 1/2 lard and 1/2 hard marg becuase I find the American lard makes it pale and a bit light, versus a heavier kind of pastry... and I refuse to buy it already made.
Aug 19th 2006, 8:48 pm
#6
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Joined: Dec 2005
Posts: 88,023
Re: Atlast!! here it is...My Pasty Recipee
Just use frozen pastry....suppose you could use those pre cooked diced potatoes too. I would pre cook the veggies first anyway...just to be on the safe side 'coz I always think veggies in pasties should be nice and soft. 
Last edited by Jerseygirl; Aug 19th 2006 at 8:50 pm.
Aug 20th 2006, 1:44 am
#7
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Re: Atlast!! here it is...My Pasty Recipee
oh they are nice and soft, dont precook them, Ive made this so manytimes and they are always soft and perfect... and I always make my own pastry I couldnt fathom buying it....
Aug 20th 2006, 2:11 pm
#8
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Joined: Nov 2002
Location: Harbor Springs, Michigan *again*
Posts: 2,340
Re: Atlast!! here it is...My Pasty Recipee
Originally Posted by EmmaPeel
Very simple, and very yummy!
3/4 cups diced raw potato (I use red potatoes - alot better) about 1/4 inch size diced
3/4 cups diced lean meat (I use round steak) 1/4 inch diced size
1/2 cups diced onions
1 teaspoon salt
1/2 teaspoon of pepper
I tablespoon of cold water
1/2 diced carrots optional
Shortcrust pastry
*************
2 cups all purpose flour
1 Teaspoon of salt
1/2 cup of lard
Coldwater to mix
Brush pastoes with mixture of egg and milk prior to baking - make in moderate oven (400) till pastry begins to brown (around 20-30 minutes) then reduce to 325-350 for another 30 minutes until cooked - you can tell when they are cooked by the golden brown color
3/4 cups diced raw potato (I use red potatoes - alot better) about 1/4 inch size diced
3/4 cups diced lean meat (I use round steak) 1/4 inch diced size
1/2 cups diced onions
1 teaspoon salt
1/2 teaspoon of pepper
I tablespoon of cold water
1/2 diced carrots optional
Shortcrust pastry
*************
2 cups all purpose flour
1 Teaspoon of salt
1/2 cup of lard
Coldwater to mix
Brush pastoes with mixture of egg and milk prior to baking - make in moderate oven (400) till pastry begins to brown (around 20-30 minutes) then reduce to 325-350 for another 30 minutes until cooked - you can tell when they are cooked by the golden brown color
Aug 20th 2006, 3:37 pm
#9
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Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Atlast!! here it is...My Pasty Recipee
Originally Posted by jan_michigan
umm wheres the swede ...errr rutabega, dont all pasties have that in too ?
http://britishexpats.com/forum/showt...ornish+pasties
On page four is a recipe provided by Sue, the Admin, that includes swede/rutabaga.
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Aug 20th 2006, 3:56 pm
#10
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Re: Atlast!! here it is...My Pasty Recipee
Originally Posted by Ray
I'm saying nothing ...
Aug 20th 2006, 4:02 pm
#11
Joined: Mar 2003
Posts: 68,280
Re: Atlast!! here it is...My Pasty Recipee
Originally Posted by Sue
Right up your street, she's left out the swede!!
