My mom has made these since I was a young child and they are my ultimate comfort food. It's essentially meatloaf wrapped in a flakey pastry shell. When I studied abroad in England I would stop in at the Pasty Shop (the "a"is short like "past" not "paste"... Get your mind out of the gutter!☺️) if I was out walking through town over lunch. They had beef and veggie (like these) and a whole variety such as chicken curry and veggie/cheese. Every time I plan to make Pasties I think about trying a new version, but I always come back to wanting those flavors from my childhood. Maybe I will get creative next time. For now, here's the tried and true favorite! What you'll need:with 2 to 3 pounds of meat and two packages of puff pastry you can make 14-16 finished Pasties. I always try to make a lot since they freeze so well and I figure if I'm doing it I might as well get a few meals out of it. If you don't have time to make that many then just use one package of meat and one package of puff pastry. First peel your carrots and onions and rough chop them. Pulse the carrots and onions in the food processor until finely diced. Same thing with the potatoes. (Don't peel or chop the potatoes until you are ready to use them and make the pasties... They turn brown from oxidation and it's not very appetizing. Once you make the pasties you can refrigerate or freeze them cooked or raw until you're ready to bake them.) Put all the chopped veggies in a big mixing bowl with a nice big pinch of salt and pepper (the potatoes need a good amount of salt so don't be stingy). You can also experiment here with other veggies (maybe zucchini or mushrooms) or adding in favorite spices or herbs. Think of this as your blank canvas and have fun with flavors you like! I just had an idea: maybe next time I will add Greek herbs, feta cheese and some spinach! Add in your ground beef and eggs and mix. You could also try ground turkey or chicken here, though you may not want to use the super lean turkey as it could get dried out. This is about the right ratio of meat to veggies. You don't have to be perfect but if you're not sure how much to use, you may want to reserve some of the potatoes and carrots off to the side and add into the meat until you like the ratio. It doesn't have to be exact, just more meat than veg so it'll stick together. Make sure your pastry dough is thawed. I usually leave it in the fridge overnight but the counter for an hour or so works too. Cut each pastry sheet into four squares. Work on a nicely floured board and use a rolling pin to enlarge your square. Add in a nice scoop of filling and shape into a triangle. Fold over the top and use a fork to press the edges together to seal it. Cut a couple of vents into the top. Place the pasties into a baking sheet. I highly recommend using a silicone mat to prevent burning. Mix one egg with 2 Tbs of water and brush the tops to help them get shiny and golden. I put them out in our three season porch which for the fourth season (winter) is more like a walk in freezer for me! Bake at 350 for 45-60 minutes. Most adults will eat 1-1.5. If you want to freeze some, they freeze we'll both baked and unbaked. When you want to use them just pop in the oven! Serve with a nice green salad or another green veggie. I also like to eat mine with catsup (brings me back to my childhood!) Enjoy! Leave me a note if you try any delicious new flavor combinations!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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