Beef Pasties Recipes
44 out of 5 star rating.
Beef Pasties Recipes. Cut potatoes and rutabagas into 18- or 14-inch cubes. Line a baking sheet with parchment paper. Gently combine ground beef and pork.
Do not make cubes too large or they will not cook properly. Once dough has formed a ball-like consistency remove from mixer or food processor. Angela Nilsen retains the taste but halves the fat of these traditional pastry bakes by using beef skirt and less butter in.
Very easy to make. Place the pasties onto a baking tray and transfer to the oven. Repeat to make the other pasties.
Brush the whole pasty with a beaten egg then make a steam hole in the center with a sharp knife. Break into small crumbles. These freeze really well for a quick lunch.
Pie crust pastries filled with potato onion rutabaga and pork then buttered and baked to a golden finish. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. The essentials of beef pasties are quite simple when you look at old Cornish recipes.
Place dough in refrigerator and chill for one hour before rolling out dough. Leave them to rest for 5-10 mins before eating. A crispy and simple crust a tender cut of beef potatoes and rutabaga.