Best 2 Dianes Pasty Recipes

Tantalize your taste buds with Diane's Pasty, a delectable dish that seamlessly blends the savory flavors of beef, vegetables, and a golden, flaky crust. This classic British pastry is a hearty and comforting meal, perfect for chilly evenings or special occasions. Our collection of recipes offers a range of variations on this traditional dish, catering to diverse preferences and dietary needs.

From the classic beef and vegetable pasty, bursting with tender chunks of meat and a medley of colorful vegetables, to the vegetarian pasty, packed with a flavorful combination of mushrooms, sweet potatoes, and spinach, indulge in a symphony of flavors. For those seeking a taste of the sea, the fish pasty entices with flaky white fish, enveloped in a creamy sauce and encased in a golden crust.

For a lighter option, the chicken and vegetable pasty presents a healthier alternative, featuring succulent chicken breast, an array of fresh vegetables, and a crispy, golden crust. And for those with a sweet tooth, the apple pasty offers a delightful treat, filled with tender apples, a hint of cinnamon, and a sprinkling of sugar.

Each recipe provides step-by-step instructions, ensuring that even novice bakers can create this culinary masterpiece. Whether you prefer the traditional method of using puff pastry or enjoy crafting your own homemade crust, we guide you through the process with ease.

So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the delightful taste of Diane's Pasty. With our diverse selection of recipes, there's a perfect pasty for every occasion and palate, promising an unforgettable dining experience.

Let's cook with our recipes!

UPPER PENINSULA PASTIES

Upper Peninsula Pasties image

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

Steps:

In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

DIANE'S PASTY

DIANE'S PASTY image

i've been wantin somethin different but good for ya with lots of veggies in it... came up with this and jeff loved them he ate 2 for dinner!!!!

Provided by Diane Eldridge

Categories Beef

Time 50m

Number Of Ingredients 15

Ingredients

2/3 lb ground chuck,[or pork,chickem whatever meat u want]
1 can(s) grands biscuit[8 ct]
1 medium carrot,grated
2 large potato,grated
1 medium white onion,chopped fine
1/2 medium red bell pepper,chopped fine
1/2 medium green bell pepper,chopped fine
1 can(s) corn kernels
1/4 large head brccoli,cut into small flowerettes
1/4 c flour....+ as needed
1 1/4 c 1% milk
seasoned salt and fresh ground black pepper,to taste
veggie oil to cover bottom of fry pan
1/4 stick margarine
water,as needed

Steps:

1. NOTE: this takes some time start early in day
2. in large bowl put some cold water prep all yur veggies,carrot,potato,onion,both peppers,broccoli..add undrained corn add more water to cover all put in fridge a few hrs[this helps flavors marry and veggies crisp up]
3. now in lg fry pan put oil to coat bottom of pan heat til a drop of water jumps when u put it in the pan now add drained and paper towel dried veggies
4. cook and stir several min til all veggies are crisp tender add 1/2 the margarine to veggies stir well put fry pan in fridge to cool veggies...
5. makin the pasties: open can of biscuits seperate workin one at a time roll out on a floured surface as thin as u can get them... take bout 1/2 c veggie and place in middle... fold biscuit in 1/2 use fork tines to seal place each on sprayed cookie sheet do the other 7 biscuits.....now melt the rest of margarine brush over pasties bake in preheated 375 oven for 10-12 min til well browned
6. while pasties bake make beef gravy: brown ground chuck in same pan veggies were cooked in[if any veggies left set aside will add to gravy add salt and pepper..... mix milk and flour together makin sure all lumps are out once meat is cooked add some af water veggies sat in[this cools pan down so makin gravy doesn't lump up] than add milk/flour mix cook and stir til it boils.....boil 3-5min longer add any of the leftover veggies here.. if u want gravy thicker[jus cook on low]
7. once pasties are baked put one on plate and laddle with gravy serve and enjoy!!!!
8. NOTE: these are the veggies i used but u can use any veggies u want and like!!!!

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use high-quality ingredients: The better the ingredients, the better your pasty will be. Look for fresh, seasonal produce and high-quality meat.
Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then let it rest for at least 30 minutes before rolling it out.
Crimp the edges of the pasty well: This will help to keep the filling from leaking out.
Bake the pasty until it is golden brown: This will ensure that the crust is cooked through and the filling is hot and bubbly.

Conclusion:

Diane's pasty is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover meat and vegetables. With a little planning and effort, you can easily make this classic Cornish dish at home.