I'm trying to find a recipe for pasties or pastys. (a pocket sandwich)?

Question

My dh grandmother was from england and she made these for him as a child. The miners in Wales and England took these pocket type sandwiches to work in their lunch because they were easy to carry. I'm looking for the savory ones, not the dessert type.

Answer 1

Yes, Cornish pasties are the most popular made with minced beef and onion and turnips or carrots. Any vegetable is good with them,as they were made with left over veg from dinner. I will get the recipe for you. My mum made them a lot, too!

12 oz minced chuck steak or beef
1 medium onion, finely chopped
1 turnip or 2 small carrots, finely chopped
1 large potato, chopped into small pieces (about 1/4" dice)
salt and freshly ground pepper
Fresh parsley, chopped
1 egg, beaten with 1 teaspoon milk

Preaht the oven to 400F. Prepare your favourite pastry.
Remove any skin or gristle from the meat and chop it very fine. Mix it with the vegetables and season generously with salt and pepper.

Roll out the pastry until it is about 1/4 inch thick or so. Cut it into six inch rounds, use a salad plate for a pattern if you need one. Lay the rounds on a flat surface and place an equal portion of the steak mixture in the middle of each round in the shape of a little sausage.

Brush the rims of the pastry with a little beaten egg and a teaspoon of milk and bring the sides up, or lay them over like a fruit turnover and press the pasty together. Make a split or two on the side to let steam escape while the pasties are cooking.

Put the pasties on a greased baking sheet and brush the outside with the remaining egg wash. Bake for about 20 minutes at 400, reduce the heat to 350 and bake for 40 minutes longer.

Serve them!

Answer 2

TRUE CORNISH PASTIES

Yield: 12 servings

PASTRY--------------------------------
3/4 c Butter, unsalted; cold
6 T Shortening; chilled
3 c Flour, bread
1/2 ts Salt
1/3 c ;Water, ice (about)

MEAT FILLING
3 Lamb kidneys
1/2 lb Steak, fat free
2 md Potato
1 md Onion
1 lg Carrot
1 Garlic clove
2 T Parsley; chopped (opt)
3/4 ts Salt
1/4 ts Nutmeg
1/4 ts Pepper, black
1 lg Egg; beaten

Cut fat into the flour with a pastry blender or 2 knives or an
electric mixer until the mixture is blended and forms lumps the size
of peas. Rub mixture between your fingers until you have a fine
grained texture. Add just enough ice water to make it stick together
and quickly knead it into a smooth and shiny ball. Speed is
important. Cover and refrigerate for 60 minutes before rolling out.
Halve the kidneys and remove film and fatty core. Dice the kidneys
and steak very fine. Peel and chop the vegetables equally as fine.
Mix well in a bowl with parsley and spices. Preheat the oven to 375
degrees F. Roll out the unsweetened pastry to a thickness of 1/8
inch and cut into 3-inch rounds with a cookie cutter. Put a spoonful
of the meat mixture in the center of the rounds. Paint the edges
lightly with water. Cover with the remaining rounds, pinching the
edges together very firmly. Prick well with a fork. Place on a
baking sheet and paint with the egg. Bake 30 minutes.

Answer 3

my mom makes these all the time! their great! heres the recipe i hope i helped!

INGREDIENTS
PASTRY:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FILLING:
3/4 pound boneless beef sirloin, cubed
1 medium onion, sliced
2 medium potatoes, peeled and thinly sliced
1 teaspoon dried parsley
1 pinch salt and ground black pepper to taste
1/4 cup water, or as needed
DIRECTIONS
In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.