Randys Steak Pasties Recipes

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BEEF PASTIES



Beef Pasties image

Provided by Robert Irvine : Food Network

Time 45m

Yield 8 pasties

Number Of Ingredients 13

2 pounds bacon, minced and cooked, drained
2 pounds ground beef, cooked and seasoned
4 cups cooked and small-diced potatoes
2 cups cooked and small-diced carrots
1 cup cooked and small-diced onion
1 cup English peas
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground ginger
1 teaspoon grated nutmeg
4 sheets puff pastry
4 eggs, beaten

Steps:

  • For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
  • For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

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.

CHEF JOHN'S CORNISH PASTY



Chef John's Cornish Pasty image

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h25m

Yield 4

Number Of Ingredients 15

4 cups bread flour
3 ounces cold lard
2 ounces cold butter
1 ½ teaspoons salt
⅔ cup ice water, or as needed
12 ounces beef skirt steak, cubed
1 cup diced Yukon Gold potatoes
½ cup diced onion
⅓ cup diced turnip
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons butter, cut into 8 thin slices
1 large egg, beaten
1 teaspoon water

Steps:

  • Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
  • Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
  • Beat egg and 1 teaspoon water together in a small bowl.
  • Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
  • Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
  • Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 10.1 g, Cholesterol 138.5 mg, Fat 45.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 22 g, Sodium 1920.9 mg, Sugar 1.4 g

BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE



Beef Pasties with Caramelized Onions and Stilton Cheese image

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Onion     Bake     Sauté     Super Bowl     High Fiber     Father's Day     Lunch     Blue Cheese     Steak     Poker/Game Night     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4

Number Of Ingredients 16

Crust:
2 cups unbleached all purpose flour
1 cup white whole wheat flour or whole wheat flour
1 1/8 teaspoons salt
1/2 cup solid vegetable shortening (preferably nonhydrogenated), frozen
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
7 tablespoons (or more) ice water
Filling:
4 teaspoons olive oil
2 large onions, thinly sliced
1/2 cup dry white wine
1/2 teaspoon dried thyme
10 ounces skirt steak, cut crosswise on diagonal into 1/4-inch-wide strips
1 teaspoon coarse kosher salt, divided
6 ounces coarsely crumbled Stilton blue cheese (11/3 to 11/2 cups), divided
1 large egg white, beaten to blend

Steps:

  • For crust:
  • Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.
  • For filling:
  • Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes.Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
  • Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
  • Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.

CORNISH PASTIE II



Cornish Pastie II image

Individual pasties--originally made to pack in lunch boxes.

Provided by Lorrie Sterling

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 6

Number Of Ingredients 7

1 recipe pastry for a (10 inch) double crust pie
2 cups thinly sliced potatoes
½ cup sliced onion
½ pound boneless beef round steak, cut into thin strips
1 ½ teaspoons salt
1 pinch ground black pepper
2 tablespoons butter

Steps:

  • Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
  • Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
  • Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
  • Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.7 g, Cholesterol 33.2 mg, Fat 32 g, Fiber 4.1 g, Protein 13.9 g, SaturatedFat 10 g, Sodium 1015.1 mg, Sugar 0.9 g

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

RANDY'S STEAK PASTIES



Randy's Steak Pasties image

Alright...perhaps I'm NUTS using top quality steak in these, but it DOES work out for the best..."TRUST ME"! Pasties originated in the copper mining communities of Michigan's Upper Peninsula & are still very popular, today.

Provided by Ackman

Categories     One Dish Meal

Time 31m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 lbs rib eye or 2 1/2 lbs ny strip steaks
1 medium rutabaga
1 medium Spanish onion (NOT sweet onions, like Vidalia)
2 medium potatoes (red, preferred)
3 -4 carrots
1/2 small head green cabbage (optional)
1/2 cup butter (NOT margarine)
2 packages frozen pie dough, thawed

Steps:

  • Wash & pare the vegetables -- thinly slice or coarsely chop, into a large bowl. Sprinkle with 1-1/2 teaspoons MORTON'S Nature's Seasoning -- mix well, cover & refrigerate, overnight.
  • With a sharp knife, thinly cut & cube meat & place in a separate bowl -- generously sprinkle with MAGGI Seasoning -- mix well, cover & refrigerate overnight.
  • The next day, drain meat & vegetables & then mix them together, well.
  • Preheat oven to 350°F.
  • Roll out 1 piece of pie dough (I prefer PAPPY's) onto a floured surface, to about a 10-12 inch circle. Place about 2/3 cup meat/vegetable mixture on half of the crust -- top with 1 T. Butter. Carefully fold over the other half & seal -- place on an ungreased baking pan w/sides -- repeat until all meat/vegetable mixture is gone. Bake for 1-1/2 hours.

Nutrition Facts : Calories 546.3, Fat 42.9, SaturatedFat 20.1, Cholesterol 126.9, Sodium 180.5, Carbohydrate 12.9, Fiber 2, Sugar 2, Protein 26.4

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