Corned Beef Pasties Recipe Filling Recipe For Zucchini

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BEEF PASTIES



Beef Pasties image

We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 cups cubed cooked roast beef (1/4-inch pieces)
1-1/2 cup finely chopped cooked potatoes
1 cup beef gravy
1/2 cup finely chopped carrot
1/2 cup finely chopped cooked onion
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
Half-and-half cream

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.

Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.

CORNED BEEF PASTIES



Corned Beef Pasties image

This recipe was given to me by my Aunt, Carol Cron. My Great Grandfather Tretheway loved meat pies, and this recipe has been with us forever. You can use round steak if you wish. You may also make 1 large pie rather than 5 pasties.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 1h

Yield 1 pie, 5 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 teaspoons salt
1 cup shortening or 1 cup butter
7 -8 tablespoons ice cold water
2 -3 medium potatoes
1 lb corned beef, cut into small cubes
1 medium turnips or 4 medium carrots, cut into small cubes
1 medium onion, diced small
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For the pastry.
  • In a large mixing bowl stir together thoroughly the flour and the salt.
  • With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
  • Using the 7-8 T.
  • ice water gradually all to dry ingredients, 1 T.
  • at a time, tossing the ingredients with a fork till the mixture holds together.
  • Form into a ball.
  • If desired, cover and chill the dough 1 hour.
  • Meanwhile, prepare the meat-vegetable filling.
  • Peel and coarsely chop the potatoes.
  • In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
  • Set aside.
  • Divide the dough into five equal portions.
  • On a lightly floured surface roll out each portion of dough to a 9 inch circle.
  • Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
  • Using tines of a fork, seal the pastry edge.
  • Cut slits in the pastry for escape of steam.
  • Carefully transfer pasties to an ungreased baking sheet.
  • Bake pasties at 400 degrees till golden brown about 45 minutes.
  • If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
  • Serve with the pasties.

CORNISH BEEF PASTIES



Cornish Beef Pasties image

Another recipe adapted from my favorite cookbook - The Creative Cooking Course by C. Turgeon. I hadn't made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I'll admit that my prep time is approximate as I didn't stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it's certainly well worth it.

Provided by Sandaidh

Categories     Savory Pies

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups self-rising flour
1/2 cup butter, softened
1/2 cup vegetable shortening
1 cup grated fresh parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 cup cold water
1 cup finely diced potato
1/2 lb ground beef
1/4 cup minced onion
salt & pepper
1 egg, slightly beaten

Steps:

  • Sift flour into a mound on a clean working surface.
  • Shape flour into a large ring, forming a high wall.
  • Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
  • Add half of the water and work into the central mixture with two table knives using cutting motions.
  • Work the flour in carefully from the center of the ring, adding more water as needed.
  • Mix until all the flour is added and the dough holds together.
  • Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
  • Refrigerate dough for at least one hour before using.
  • Roll out dough on lightly floured surface to 1/8 inch thickness.
  • Cut six, 6-inch circles from the pastry, marking the center of each lightly.
  • Cook potatoes in boiling, salted water until crisp-tender, then drain.
  • Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
  • Combine meat, onion, salt and pepper.
  • Mix well.
  • Spread 1/6 of meat mixture evenly over potatoes.
  • Moisten the edge of each pastry circle with cold water.
  • Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
  • Place on greased baking sheet, sealed side up.
  • Brush top of pasties with the egg.
  • Bake in preheated 400 degree oven for 10 minutes.
  • Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.

Nutrition Facts : Calories 769.3, Fat 44.5, SaturatedFat 20.1, Cholesterol 116.3, Sodium 1848.8, Carbohydrate 67.7, Fiber 2.9, Sugar 0.9, Protein 23.5

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