how do you make a pasty?

Answer 1

1 roll frozen phyllo dough or puff pastry
2 med potatoes
1 med onion
400 g (1/2 lb) beef or lamb, cubed
Seasonings
Buy the pastry in the freezer case. Unroll it on the kitchen table.
Peel and chop the potatoes and onions into dice. Mix with the meat and lay the mixture on Half of the pastry. Season to taste with salt, pepper, oregano or other herbs. Fold the other half of the pastry over the mixture, making sure to seal the edges well (can moisten the edges with fingertips dipped in milk.) Prick top of pasty with a fork.
Place on a baking sheet and bake in a moderate oven (350ºF) for about 45 min or until golden.
Good hot or cold; keeps well and even better the next day.
You can use this same method to make individual pasties by cutting out circles from the frozen pastry to the size you want.

Answer 2

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Pastie Supper Ingredients

1lb. Ground Beef
1 cup Bread Crumbs
1 Teaspoonful Salt
1/2 Teaspoonful Pepper
2 Teaspoonful Worcestershire Sauce

cornish pasty

Cornish Pasty Ingredients -Recipe
For the Pastry ( This is for Shortcrust)

One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water
For the pasty filling
Chuck steak or skirt
Two Large potatoes
Half a large swede (turnip as second best)
One large onion
Salt and pepper to taste
Water
Cornwall Pastie Recipe Method
The Pastry
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

The Cornish Pasty Filling
Finely chop the steak. Dice the potato, swede and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.


Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.

Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasty is cooked when their undersides turn brown and crisp.

1/2 Cup Cold Water
1 teaspoon Accent spice
1 teaspoon Coriander
half teaspoon Nutmeg
3 Medium Size Potatoes (Boiled,mashed and cooled).

Method
Mix all of the above ingredients and add
1 Dash Parsley Flakes
1 Medium Size Onion [Diced and sautéed]

Batter
I/2 Cup Flour
1/2 Teaspoonful Salt
1/2 Cup of Milk
1 Egg
Mix the above to a thick paste. Form the pastie mix into approx 3 inch diameter patties. Dip into batter and cover all over.
Deep fry in 190 deg.C/375F Oil.
Serve with chips (French Fries) cooked in same oil.

Answer 3

I live in pasty country and I see some poeple don't even know what you mean.
Make a batch of pie crust. Roll out a ball into about a 6 in circle. For the filling, just peel and dice your potatoes, add chunks of raw hamburger meat, chopped onion (to taste) salt and pepper. Some people also like diced rutabaga or shredded carrots added.
I really don't have exact amounts as I cook without measuring things. Try starting with 6 potatoes, 1 1/2 # hamburger and 1 onion. You can judge foryourself as you go along. You place a scoop of filling on one sie of the pie crust, fold it over and seal the edges by crimping. Place on a cooking sheet and bake about 1 hour or until potatoes are done. You can also 1/2 bake them, wrap them tightly in foil and freeze them. Then place frozen on cookie sheets and bake 350 degrees for about 1 hour more. Yummy!

Answer 4

Because we are in the cooking section, I'm going to take it as Pastry and not pasty. A Pasty is a round disk that covers a stripper's nipple. A pastry is something that tastes best when made from scratch at home. The ones in grocery store bakeries are so inedible that I would end up fat otherwise. So, if you have a phone book - look up bakeries/ pastry shops. Go check a couple out and buy home made ones from the best in your city/town. Recipes here are all so-so and really good pastry is actually very hard to make. And people who put meat in pastry - well, I ain't eatin anything at their house.

Answer 5

Basic Pie Crust
Serving Size : 2 9-inch pie crusts

2-1/4 cups All-purpose flour
1 teaspoon Salt
1/2 teaspoon Sugar
10 tablespoons Chilled butter, lard or shortening -- cut small pieces
4-1/2 tablespoons Ice water

Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs.

Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough.

If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.

Remove 1 round of dough from refrigerator and place on a lightly-floured surface. Roll into a circle about 14 inches across and 1/8-inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9-inch pie or tart pan.

Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen.

Answer 6

Get some pastry, you can buy it in the fridge in Tesco's. Also you need some meat, like mince and some cooked potatoes. Mix the filling and add stuff you like like garden peas and onions and a little gravy and then roll out that pastry into shapes and put the mixture in the middle. Fold the pastry carefully round the edge so it is tight and then cook it at 195'C for 25-30 minutes

you can also be exciting with goates cheese and sundried tomatoes if that's your thing. And you can make them with chocolate and fruit...or tinned peaches and custard with icing sugar sprinkled on the top.

Answer 7

PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Answer 8

4oz flour, 4oz lard, 40z margarine - mix with a couple tablespoons of water and hey presto... pastry.
chop an onion finely. chop carrotts, potato into small cube chunks and boil in vegetable stock until tender. fry onion until softened, drain carrotts & potato and add to onion for couple of mins in the frying pan. season with salt pepper and some dried basil. roll pastry into circle, add mixture to half the pastry, leaving 1 inch gap at edge. fold pastry over and pull back and pich the edges. brush over with milk and make 2 small slits in the top. Put in oven, gas mark 4 for 20 mins or until golden. Yummy... ( I don't eat meat so only know how to do a vegetable pasty, you could add meat, just cook it before you add to the pastry)

Answer 9

what sort of pasty.cornish pasty mix your flour eggs n butter make the pastrie roll it out then traditionaly they put the dinner in one half and the pudding in the other half and the thumb bits would be fed to the pit pony or chucked because it was covered in coal dust.TiddyOggy

Answer 10

both are roughly the same except when it comes to protein. EVERY veggies include a good amount of protein; fresh fruit does not.