Corned Beef Pasties Recipes Recipe For Shrimp

CORNED BEEF PASTIES

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.

CORNED BEEF HASH PATTIES

Steps:

• Boil cubed potato in salted water till tender, drain and allow to cool.
• Combine the rest of the ingredients and mix well, mashing the potato into small chunks throughout the mixture.
• Chill for 2-3 hours or overnight.
• Heat enough oil in pan to evenly coat the bottom. (we are not deep frying these!).
• Form the mixture into patties dredge in panko or flour, shake off excess and fry on both sides till golden brown. Add more oil to frying pan as needed.
• Note: Prep and cook time does not include refrigeration time. This step is optional, patties can be formed and fried as soon as mixture is combined. It may be a little loose and not as easy to work with. End result will be just as yummy!

BEEF PASTIES

Steps:

• Let dough rise until doubled in size.
• Combine remaining ingredients in large skillet. Cook 20 minutes. Cool to lukewarm.
• Divide dough into 6 pieces; roll out and stretch each piece on a floured surface to an 8" circle.
• Top each circle with about 2/3 cup of the filling. Mositen edges; fold in half and seal well.
• With scissors, snip a short gash on top of each circle to allow steam to escape.
• Place pasties on a greased cookie sheet. Cover and let rise in a warm place for 30 to 40 minutes.
• Bake at 325 degrees fahrenheit for 15 to 20 minutes.

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.

CORNISH BEEF PASTIES

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.

CORNED BEEF PASTIES

Steps:

• Heat the oven to 400°F
• Roll out the pastry and cut out 6 circles 8in in diameter.
• Heat the oil and cook the onions in it until starting to soften.
• Take off the heat and cool. Stir in the corned beef and tomato ketchup and season well.
• Divide the mixture between the 6 circles and crimp the edges together. Brush with a little of the beaten egg.
• Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden.
• Serve hot or cold.

EASY CORNED BEEF PATTIES

Steps:

• Put rice in med pan with water. Heat until boiling. Cover and reduce heat to low. Or, if you have a rice cooker, that would work!
• While rice is cooking -- In mixing bowl, smash corned beef and eggs until blended. I just use a fork.
• Pour a few Tbsp of oil in nonstick frying pan on med-hi.
• When oil is hot, lower heat to medium and drop beef and egg mixture in pan. Fit as many patties in pan at a time. It is ok if they touch a little bit.
• When patties appear to have a liquid plane, flip over and fry until oil becomes foamy for a minute or so. Basically when egg is fully cooked!
• Then move cooked patties to plate lined with paper towel or napkin to soak excess oil.
• Serve over steamed rice and top with ketchup!
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