Saras Pasties Recipes

PASTIES

Steps:

• For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties.
• For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling.
• Preheat the oven to 325 degrees F.
• Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts.
• Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.

STARGAZY PASTIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Cook 2 of the eggs in boiling water for 8 mins. Drain and cool under cold water, then peel and roughly chop. Heat a frying pan until hot and sizzle the bacon until crisp. Mix the eggs and bacon together in a bowl with the parsley and seasoning.
• Dust your work surface with a little flour, divide the pastry into 6 and roll out circles just a little shorter than each sardine fillet. Brush the sardines with a little mustard and stuff with some of the egg-and-bacon mix. Lay each fillet on a circle of pastry. Beat the remaining egg and brush a little over the edges of the pastry. Bring the 2 sides together firmly to encase the sardines, leaving the heads and tails poking out - tilt the head a little so that's it's pointing upwards. Pinch the edges to look like a Cornish pasty and place on a baking tray. Brush all over with beaten egg and bake for 25-30 mins until golden. Cool slightly before serving.

SARA'S PASTIES

Steps:

• Combine meats, vegetables, and pepper in a large bowl. Use your hands to really mix it well.
• Cut each sheet of pastry into 4 squares, and brush edges lightly with milk.
• Place 1 dessert spoonfull of mixture onto each square, and fold pastry in half, corner ways.
• Press edges together and roll edges in, to seal.
• Brush each pastie with milk, and bake at 200C for 20 minutes, or until patry is golden and flaky.
• These freeze great, and defrost quickly in the oven or microwave for a quick lunch or dinner.