Cookbook:Pasties
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| Pasties | |
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| Category: | Meat recipes |
| Servings: | 8 |
| Time: | Prep 30 minutes Bake 1 hour |
| Difficulty: |  |
Cookbook | Recipes | Meat recipes | Cuisine of the United Kingdom
A pasty (Cornish: pasti, hoggan, incorrectly written as pastie) is a type of pie, originally from Cornwall, in the United Kingdom. It is a baked savory pastry case traditionally filled with diced meat and sliced vegetables. The ingredients are uncooked before being placed in the unbaked pastry case. Pasties with traditional ingredients are specifically named "Cornish pasties". Traditionally, pasties have a semicircular shape, achieved by folding a circular pastry sheet over the filling. The circular edge is then crimped to form a seal.
[edit] Ingredients
- 1 medium rutabaga (or similar root vegetable)
- 4 large potatoes
- 4 medium onions
- 2 pounds ground beef
- Pastry for Cornish Pasties
- salt and pepper to taste
[edit] Directions
- Preheat oven to 325°F
- Cube vegetables into bite-sized pieces, except the carrots and onions. Cut the carrots in half length-wise and then cut into quarter-inch slices. Dice the onions.
- Mix all the ingredients together, similar to a meat loaf. Make sure hamburger is mixed completely through the vegetables.
- Roll out your pie crust and cut in half.
- Put a spoonful of the mixture on half the pie dough. Bring the other half of the dough over the top of the mixture.
- Use a fork to seal the dough around the edges.
- Poke holes in the top of the pastry to allow steam to escape.
- Bake for one hour.
[edit] Rewarming
- Place on a cookie sheet in the oven and make a tent with foil over them so only the inside is heated, and not the pie crust.
- By a campfire, just lay on a hot rock or on a plate tilted towards the fire; before long they are warm and ready to eat.
[edit] Tips, Notes, and Variations
- Vegetables - try corn or different types of beans.
- Use a pie crust that doesn't crumble too easily or the whole thing falls apart.
