Pork Pocket Pasties Recipes

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BEEF AND PORK PASTIES



Beef and Pork Pasties image

Make and share this Beef and Pork Pasties recipe from Food.com.

Provided by kelly

Categories     One Dish Meal

Time 4h

Yield 8 serving(s)

Number Of Ingredients 10

6 cups potatoes
2 cups carrots
4 cups diced pork shoulder
2 cups diced beef rump
1 onion
1 cup rutabaga
6 cups flour
2 cups Butter Flavor Crisco
1 dash salt
1/2 cup cold water

Steps:

  • Preheat oven to 350.
  • add the salt the flour and mix.
  • slowly add the cold water until the dough is able to be rolled.
  • seperate the dough into 8 equal parts.
  • Roll out each dough ball until it is round.
  • add 1/8 of each ingredient and fold in half.
  • pinch down the edges to secure.
  • Bake 4 at a time for 45 minutes.

Nutrition Facts : Calories 914.5, Fat 52.4, SaturatedFat 20.9, Cholesterol 28.7, Sodium 51.9, Carbohydrate 97.1, Fiber 6.3, Sugar 4.2, Protein 12.6

ENGLISH PASTIES



English Pasties image

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

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water or milk
FILLING:
1/2 pound beef top sirloin steak, cubed
1/4 pound boneless pork steak, cubed
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 large egg, beaten, optional
2 teaspoons water

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.

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