i am thinking of making a mushroom cheese and potatoe pasty with puff pastry can any1 help me out on how to do

Question

yes i am using frozen pastry i just need to know if you cook the pots and mushrooms first on how long they take to cook

Answer 1

http://www.astray.com/recipes/?show=Mushroom+pasties
Here's a recipe site for all kinds of pasties.

Answer 2

I am picturing a flaky, browned crust with hot, fragrent sauteed mushrooms and tender fried potatoes, both mixed with a nutty cheese sauce?

Buy the frozen PP sheets and thaw according to the package. NEVER thaw that stuff in the microwave.

For the filling this is what I would do:

peel and then boil your potatoes in some slightly salted water. When they are just tender, drain and let them dry.

Roughly chop up the potatoes and fry them in butter with salt and pepper until they get some dark and crispy edged. Maybe add a little garlic powder or a finely minced clove? Set aside when cooked.

In another big frying pan, saute your mushrooms with a bit of butter and season them how you like. Maybe with some steak sauce or sherry?

When they are done, transfer them to the potatoes and stir all of them together. Toss in 2 tablespoons of flour and continue to cook the mixture for a couple minutes to "cook" the flour so it doesn't have that raw taste. Then turn the heat up a little and gradually stir in a little milk to thicken the sauce. When the milk is all stirred in, sprinkle on some grated cheese....keep stirring until the cheese melts into the white sauce.

Then roll out the PP a little, cut into big circles with the edge of a mixing bowl. Place a scoop of the filling on the side of the circle of PP and then flip over the remaining dough. press to seal...maybe moisten the edges and push down with the tines of a fork to ensure a good seal.

Then bake according to the package. Not sure how high you cook PP.

This isn't a "recipe" but it gives you a general idea of what to do. Yes, the filling needs to be cooked beforehand. That's a for sure.

I don't use a lot of exact measurements when I cook but for this recipe I pictured you making 4 pasties so I thought 2 medium sized potatoes, about 2-3 cups of cut up mushrooms, 2 Tbsp flour, 1/2 cup milk, 2/3 cup grated cheese...seasonings.

Good luck. A good pasty is simple and with simple ingredients...nothing fancy.

Answer 3

Yum.

Yes, cook them first. You'll want to get some of the liquid out of the mushrooms first, and potatoes take forever to cook. Just boil or bake the potatoes until they're _almost_ done, sauté the mushrooms a bit until they've shrunk and released some of their liquid, then mix with your cheese, and stuff and cook the pastry according to package directions.

Answer 4

yes you do cook the veg first until soft,I like to mix a tin of campbels condenced mushroom soup with it before you put in in the pastry very tasty. yum yum

Answer 5

Buy the pre rolled sort from your supermarket. It'll be a lot easier.
Just made a mince pie roll using it.. a doddle!

Answer 6

Absolutely no idea, But il take a bit when ur finished. Thank you, Please.

Answer 7

Maybe either http://www.allrecipes.com or http://www.kraftfoods.com can help.

Answer 8

check cookbooks.. and surf internet, ok!!

Answer 9

3 c. flour

1 1/2 sticks butter (cold and cut into bits)

1 1/2 tsp. salt

6 tbsp. water



In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.



filling



1 lb. round steak, coarsely ground

1 lb. boneless pork loin, coarsely ground

5 carrots, chopped

2 lg. onions, chopped

2 potatoes, peeled and chopped

1/2 c. rutabaga, chopped (can substitute turnip)

2 tsp. salt

1/2 tsp. pepper



Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.





Milwaukee Journal March 28, 1943 Welsh




Meat and Vegetable Pasty


Brown ½ lb cubed lamb or beef in 2 tbsp fat. Remove from heat add 2 cups diced,

raw potatoes, 1 ½ cups dried raw carrots one cup diced celery and leaves, 1

tbsp salt ¼ tsp. pepper mix thoroughly. Make rich dough by sifting 4 cups

flour, 4 tsp. baking powder 1 ½ tsp. salt. cut in ¾ cup shortening. Add milk

to make a soft dough.



To make a meat and vegetable pasty, brown one-half pound cubed lamb or beef in two tablespoons fat. Remove from heat and add two cups diced raw potatoes, one and one-half cups dried raw carrots, one cup diced celery and leaves, one tablespoon salt and one-fourth teaspoon pepper and mix thoroughly. Make a rich dough by sifting together four cups enriched flour, four teaspoons baking powder and one and one-half teaspoons salt. Cut in three-fourths cup shortening. Add milk to make a soft dough-about one and three-fourths to two cups. Turn out onto a lightly floured board and knead gently one-half minute. Roll one-fourth inch thick. Cut into 8” rounds. On half of each round put one cup filling. Fold other half of round over filling, sealing edge firmly with finger tips or fork. Bake on an un-greased baking sheet in a 375 degree oven 50 to 60 minutes. This makes six large pasties.



The Pasty: Try it and you'll like it! Mar. 13, 1975





Cornish Pasty


Crust - 3 cups flour, 1 cup finely ground suet 1/4 cup lard 1 tsp. salt

6-7 tb. cold water



Filling - 1lb beef (cubed or diced) 1/2 lb. pork, potatoes, turnip, onion,

parsley, some finely grated carrots are optional





Blend lard into flour, preferably with pastry blender. Add suet which has been finely ground. Work in thoroughly with flour mixture. Add cold water to make soft dough, just a little bit more moist than ordinary pastry dough but not as soft as biscuit dough. Divide dough into four pieces and roll each piece out to size of dinner plate. On one half of the rolled out dough build up the ingredients as follows a half-inch layer of finely chopped potatoes; season with salt and pepper. Follow with a thin layer of sliced turnip, then a very thin layer of chopped onion and sprinkle with parsley. Cover with about one fourth of mixed cubed beef and pork and season once more. Top with piece of butter about the size of a walnut. Now fold uncovered portion of dough over filled and crimp edges. Your pasty is now somewhat in the shape of a half moon. Make a one-inch slit in the top of the dough and place prepared pasty on a greases cookie sheet or a pie pan and put in the oven. Bake at about 400 degrees for an hour.





Happiness Pasty



Blend lard into flour. Add the suet which has been ground through a food chopper, using finest cutter. Work in thoroughly with flour mixture. Add cold water to make a soft dough (more moist than pastry but not as soft as biscuit dough).

Divide dough into four pieces and roll out each piece to about the size of a dinner plate. On one half of the rolled-out dough, build up the ingredients as follows.



1. A half-inch layer of finely chopped or sliced potatoes seasoned with salt and pepper.

2. A thin layer of sliced turnips.

3. A very thin layer of chopped onions.

4. A quarter of the mixed beef and pork and season once more.

5. A piece of butter about the size of a walnut. Now fold the uncovered portion of the dough over the filled portion and crimp the edges half-moon shape. Make a one-inch slit in top of the dough and place on a lightly greased cookie sheet in 400-degree oven for one hour.



1-19-1986 Star Ledger Galloping Gourmets Uncover the bare facts about pasties.





Finlandia Pasties


Ingredients


4 cups flour, dash salt, 1 ½ cups solid vegetable shortening 1 cup cold water



Filling


½ lb ground beef ½ lb ground pork ¼ cup beef suet finely chopped

1 large potato peeled and cut into 3/8 in. cubes. 2 carrots peeled cut into

3/8 inch cubes 1 small red onion finely diced, ½ rutabaga or turnip peeled and

cut into 3/8 inch cubes. 1/8 cup fresh parsley finely chopped

May 18, 1968 Chicago Tribune Lunch Crunches with Tuna Cheese Pasties



Combine flour and a dash of salt. Cut in shortening until mixture resembles coarse meal. Slowly add water until mixture forms a sticky ball. With floured hands, shape into ball, wrap with wax paper, and put in refrigerator one hour before preparing filling.



Preheat oven to 350 degrees. Combine all remaining ingredients in large bowl, using hands to mix until thoroughly combined, like meat loaf.



Divide dough into four equal parts. Using a rolling pin on a floured board, roll each into an 8-inch to 10-inch circle. Place 1 cup of filling in center of circle. Fold both sides up and crimp firmly, forming a half-moon shape.



Use a large spatula to lift each pasty from floured board, and set it on a greased cookie sheet.



Bake 75 minutes, until brown remove to wire rack. Serve on plates, with gravy on the side if desired. Yield: 4 meal size pasties.





Lunch Crunches with Tuna Cheese Pasties Tuna pasties
May 18, 1968 Chicago Tribune



1 can (7oz) tuna drained and flaked

1 cup (4oz) shredded cheddar cheese

¼ cup chopped celery

1 tbsp. chopped parsley

1/3 cup sour cream

1 package (8 oz) refrigerated biscuits

1 tbsp. butter melted



In a bowl combine tuna, cheese, celery, parsley, and sour cream. Pat or roll each biscuit into a 3 by 4-inch oval; place half of biscuits on buttered baking sheet. Place about 1/3 cup tuna mixture on each biscuit. Top with remaining biscuits; seal edges with a fork. Brush tops with butter; let stand 15 minutes. Bake at 400 degrees 15 to 18 minutes, or until golden brown.



From mines to supermarket

Sift together:

3 cups sifted all-purpose flour

2 teaspoons salt



Cut in with pasty blender or two knives:

1/4 cup lard or other shortening



Stir in:

1 cup finely chopped suet

Add to make a soft dough:

about 1/2 cup water

This dough is a little softer than regular pastry. Turn out on lightly floured board and knead lightly for about 30 seconds to make a dough that can be rolled easily. Let stand while you prepare the filling. Trim off connective tissue and cut into thin strips 1 inch wide:



1 1/2 pounds boneless beef chuck

Prepare:

1 cup thinly sliced potatoes

1 cup thinly sliced carrots, turnips or rutabaga

Chop:

1 small onion

Divide dough into four parts. Roll each portion to a circle, 10 inches in diameter. Cover half of each pastry round with meat and vegetables, arranging them in layers. Dot with:



4 tablespoons butter or margarine. Moisten edges of pastry with water. Fold uncovered pastry over filling and press edges together. Fold the edge of the pastry back on itself, making in effect, a 1/2 inch hem around the edge. Press it down very firmly again and crimp the edges. Bake on un-greased cookie sheet at 400 degrees about 1 hour.