Best 4 Steak And Potato Pasties Recipes

STEAK AND POTATO PASTIES

Steps:

• 1. Place flour, salt, shortening and butter in a large bowl. Use a pastry cutter, forks or your fingers to mix the butter and shortening into the flour until the pieces are no larger than a pea.
• 2. Add about half of the cold water and mix together. Add more water until your dough holds together well. Divide the dough in half. Roll out each half into a 8-9" circle.
• 3. Peel and grate potato. Place in a bowl with salted water to cover and set aside. In a large saute pan, add 2 T butter and melt over low heat. Add onions, garlic and thyme and cook very slowly until the onions begin to caramelize. Add the white wine and and cook until the liquid is gone - about 20 minutes. Add salt and pepper to taste. Place in a bowl and set aside.
• 4. Cut steak into bite sized pieces. Turn up heat under saute pan to high and add steak, in batches if necessary, to sear. Season with salt and pepper. Stir - just to get some color on the meat - cooking about 3 minutes. Remove to a plate.
• 5. Place one rolled out pie crust in a pie plate. Trim the edges on HALF of the crust to be just at the edge of the pie plate.
• 6. Drain the water off the potatoes and squeeze the water out by hand. Fill half of the crust with half of the potato.
• 7. Add half the steak.
• 8. Cover with half of the onion mixture.
• 9. Fold the crust back over the contents. Flip the pie dough under the trimmed edge and crimp.
• 10. Repeat with the other disk of pie dough.
• 11. Add fillings.
• 12. Cover and crimp. Brush the top with egg wash.
• 13. Bake at 400 for 45-55 minutes. Let set 5-10 minutes before cutting into the pasty.

BEEF PASTIES

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

UPPER PENINSULA PASTIES

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.

BEEF PASTIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
• Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
• Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
• Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
• Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.