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Drinks and Coctails Recipes

  Added: Aug 27, 2010  •  Visited (779)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
British Pasties
What You Need:
  • 1 pound beefsteak, loin or flank, cubed
  • 1-2 onions, finely chopped
  • 2 potatoes, diced
  • Salt and freshly ground pepper
  • 2 tablespoons butter

  • 3 cups flour
  • 1 teaspoon baking powder
  • ˝ teaspoon salt
  • 1 cup shortening
  • ˝ cup cold water, approximately

  • How To Cook:
    1. Combine beet onions and potatoes in a large bowl. Add salt and pepper.

    2. Prepare pastry by sifting flour, baking powder and salt together.

    3. Cut in shortening with two knives or a pastry blender until mixture is the consistency of coarse cornmeal.

    4. Sprinkle on cold water, 1 tablespoon at a time, tossing lightly and stirring with a fork.

    5. Add water until dough is just moist enough to hold together. It should not be sticky.

    6. Shape dough into 4 smooth balls and refrigerate for 30 minutes.

    7. Roll out each dough ball on a lightly floured board to about 1/8 inch thickness.

    1. Place one-quarter of meat and potato mixture over half of each pastry round.

    2. Add a few slivers of butter.

    3. Dampen edges of dough, pull over and up, and gathering and crimping edges to seal.

    4. Make a vent in the top of each pasty.

    5. Bake on a cooking sheet at 375°F degrees about 1 hour or until pastry is golden.

    To Make: 4 pasties
    This recipe is also available in:
    Cuisine » Americas » Haiti
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Potatoes
    Dish » Pie & Tart


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