Best 5 Star Of The North Pasties Recipes
**Journey to the Heart of Cornwall: Star of the North Pasties - A Culinary Symphony of Savory Delights**
In the heart of Cornwall, where the rugged coastline meets the rolling hills, lies a culinary treasure that has captivated taste buds for centuries: the Star of the North Pasty. This iconic dish, a symbol of Cornish heritage and pride, is a testament to the region's rich mining history and its people's resilience. With its golden, flaky pastry encasing a symphony of savory fillings, the Star of the North Pasty is a feast for the senses, a perfect blend of flavors and textures that has earned its place as a beloved British classic.
**Traditional Star of the North Pasty: A Culinary Time Capsule**
The traditional Star of the North Pasty is a work of art, its origins dating back to the 18th century when Cornish miners sought a portable and nutritious meal to sustain them during their long shifts underground. The miners' wives, with their culinary ingenuity, crafted these pasties using locally sourced ingredients, creating a dish that was not only delicious but also practical. The traditional filling consists of tender beef, minced onions, swede (rutabaga), and potatoes, seasoned with a touch of salt and pepper, all wrapped in a golden, crimped pastry.
**Vegetarian Star of the North Pasty: A Symphony of Plant-Based Delights**
For those seeking a meatless yet equally delectable experience, the Vegetarian Star of the North Pasty offers a symphony of flavors that will tantalize the taste buds. This innovative variation features a medley of roasted vegetables, including carrots, parsnips, and mushrooms, combined with lentils or chickpeas for a hearty protein boost. Seasoned with herbs and spices, this vegetarian delight is a testament to the versatility and creativity of Cornish cuisine.
**Vegan Star of the North Pasty: A Culinary Ode to Compassion**
In keeping with the growing demand for plant-based options, the Vegan Star of the North Pasty is a culinary ode to compassion and sustainability. This vegan rendition showcases a harmonious blend of tofu, sweet potatoes, and leeks, complemented by a savory combination of spices. The result is a dish that is not only delicious but also ethically conscious, catering to those with dietary restrictions or those seeking a healthier lifestyle.
**Cornish Star of the North Pasty: A Celebration of Local Heritage**
The Cornish Star of the North Pasty is a celebration of local heritage, a culinary tribute to the region's rich mining history. This variation stays true to the traditional recipe, using locally sourced beef, swede, and potatoes, ensuring the authenticity and integrity of this iconic dish. Each bite transports you to the heart of Cornwall, where the flavors of the land and sea converge in perfect harmony.
**Mini Star of the North Pasties: A Delightful Bite-Sized Treat**
For those seeking a fun and convenient way to enjoy the Star of the North Pasty experience, the Mini Star of the North Pasties offer a delightful bite-sized treat. These miniature versions of the classic pasty are perfect for parties, picnics, or as a quick and satisfying snack. With their golden pastry and savory fillings, these mini pasties are sure to be a hit with people of all ages.
**Conclusion: A Culinary Journey Through Time and Tradition**
The Star of the North Pasty, in all its variations, is a culinary journey through time and tradition. From the traditional beef and vegetable filling to the innovative vegetarian and vegan options, this iconic dish embodies the spirit of Cornwall, its history, and its people. Whether you prefer the classic or explore the contemporary variations, the Star of the North Pasty is a taste of British culinary heritage that will leave you craving for more.
UPPER PENINSULA PASTIES
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
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.
COPPER COUNTRY PASTIES
Provided by John Willoughby
Categories dinner, main course
Time 2h
Yield 6 pasties
Number Of Ingredients 7
Steps:
- Divide the pie dough into 6 equal portions, press each into a flat disc, then stack them on a plate, cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- Combine all the filling ingredients in a large bowl (be liberal with the salt and pepper) and mix well.
- Roll out each dough disc into a 9-inch circle and brush edges with water. Place about 1/6 of meat-vegetable mixture off-center on each circle, topping each with 1/6 of the butter. Fold the large side of the dough over the filling, then crimp the edges to seal. Place on the prepared pan and cut several slits in the tops.
- Bake about 15 minutes, then reduce heat to 350 and continue to bake (20 to 30 minutes) until the tip is golden brown. Serve with plenty of ketchup.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 706 milligrams, Sugar 4 grams, TransFat 1 gram
NORTH STARS
Steps:
- Bake bread in pampered chef tube for 50-60 minutes at 400F. Cool, slice into 1/4-inch slices. Mix together remaining ingredients except for peppers. Spread about 1 tsp of cheese mixture on bread slices and sprinkle with peppers. Place slices on a baking sheet. Bake at 400 degrees for 10-15 minutes or until light and crisp.
GREAT GRANDMA JOHNS' PASTIES
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
Provided by JJohns
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
- Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
- Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g
NUTELLA® STAR BREAD WITH PUFF PASTRY
Try this fabulous Nutella® star-shaped, pull-apart bread that uses store-bought puff pastry. Flaky, crispy, and perfect to share; it tastes and looks amazing!
Provided by Fioa
Categories Bread
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out 1 puff pastry sheet and place on the prepared baking sheet.
- Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out the second sheet of puff pastry and place on top.
- Place a glass or Mason jar face-down in the center of the puff pastry. Cut pastry into 4 equal strips with a sharp knife, stopping at the border of the glass. Cut through each quarter again, making 8 strips, and again, ending up with a total of 16 equal parts, while keeping the center intact. Twist 2 parts away from each other; pull outward and seal seams together. Repeat with the rest of the parts until pastry resembles a star.
- Brush top with beaten egg.
- Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 33.2 g, Cholesterol 23.3 mg, Fat 26.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 168.2 mg, Sugar 5.8 g
Tips:
- Ensure pastry is cold before rolling and filling.
- Use a sharp knife to cut pastry to prevent tearing.
- Do not overfill pasties, as they may burst during baking.
- Crimp edges of pasties securely to prevent leakage.
- Bake pasties until golden brown and cooked through.
Conclusion:
Star of the North Pasties is a versatile and hearty dish that can be enjoyed by people of all ages. With its combination of tender pastry, flavorful fillings, and ease of preparation, it's no wonder that this dish has become a beloved classic. Whether you're a seasoned cook or a beginner in the kitchen, give this recipe a try and experience the deliciousness of Star of the North Pasties for yourself.
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