English Pastry Crust For Meat Casseroles Recipes
ENGLISH PIE CRUSTS
This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto "Half as much fat as flour." Do as the English do and use half lard and half margarine for the shortening.
Provided by Zoe
Categories World Cuisine Recipes European UK and Ireland English
Yield 16
Number Of Ingredients 3
Steps:
- Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
- Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
- When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.8 g, Cholesterol 14.3 mg, Fat 25.9 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 10.4 g, Sodium 0.8 mg, Sugar 0.1 g
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ENGLISH PASTIES
Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside. , For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden.
Nutrition Facts : Calories 605 calories, Fat 32g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 518mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
BRITISH SHORTCRUST PIE PASTRY
Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.
Provided by Piques
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
- Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g
ENGLISH PASTRY FOR MEAT PIE
Provided by Craig Claiborne
Categories lunch, main course
Time 15m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Put the flour in a mixing bowl.
- Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
- Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams
ENGLISH PASTRY CRUST FOR MEAT CASSEROLES
This is a very traditional recipe for English Pastry CRUST which is used as a top and bottom crust for a meat-filled pie/casserole. It needs to be chilled before using, so you need to make this ahead of the actual main dish you are going to make with it. Some filling suggestions are: -- Leftover turkey, stuffing, and gravy from Thanksgiving -- Roast Leg of Lamb, onions, and gravy. -- Chicken and veggies -- Ham, potatoes, cheese The recipe originally published in Betty Crocker but is becoming harder to find this specialty pastry recipe. Once you try it, it will fast become a favorite for those who especially LOVE to eat the pastry crust as much if not more than the filling. Just about anything you can think of is made extra special with this tasty pastry!
Provided by wyomugs
Categories Pot Pie
Time 40m
Yield 1 crust
Number Of Ingredients 7
Steps:
- Sift together flour, baking powder, and salt.
- Mix shortening into hot water until melted. Add yolk and blend well.
- Add liquid mixture to flour mixture. Mix well.
- Place in bowl, cover with plastic wrap and chill several hours or overnight.
- When ready to use, preheat oven to 425 degs.
- Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
- Fill with whatever filling mixture you desire. (NOTE: Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!).
- Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
- Lay the top crust over the casserole, carefully removing the wax paper.
- Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
- Bake casserole at 425 for 25 mins until crust is golden brown.
Nutrition Facts : Calories 2176.1, Fat 143.3, SaturatedFat 36, Cholesterol 166, Sodium 3067.7, Carbohydrate 194.6, Fiber 6.8, Sugar 1.1, Protein 28.3
SAVOURY PASTRY CRUST FOR QUICHE
This is adapted from The Ultimate Cooking Course and Kitchen Encyclopedia. I've changed this, ever so slightly to make it my own. Feel free to leave out the seeds or change the herbs to your liking to complement the ingredients going into the crust. I loved the way this tasted and could eat the crust without any filling! I use a food processor, but feel free to make it as instructed. The categories I selected are based on the crust being filled.
Provided by CulinaryQueen
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200C/400°F.
- Sift the flour,salt and garlic powder into a mixing bowl.
- Add the parsley and seeds and stir to combine with a fork.
- Using a pastry blender (or your fingers) cut in the lard and butter until the mixture resembles coarse breadcrumbs.
- Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
- Roll out the dough on a lightly floured surface.
- Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
- I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
- Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
- Bake 10 minutes.
- Remove the paper and weights and return to oven.
- Bake an additional 5 minutes until the pastry is set and beige in color.
- Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust. (This is the part that I eat!).
- Remove to cooling rack until ready to fill.
Nutrition Facts : Calories 281.4, Fat 18.4, SaturatedFat 8.9, Cholesterol 30.1, Sodium 249.2, Carbohydrate 25.1, Fiber 0.9, Sugar 0.2, Protein 3.5
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