Pasties Entree / Appetizer
Ready In: 1 hr 15 mins
Serves: 16
Yields: 25-30 appetizers
Ingredients
Crust
- 4 cups sifted flour
- 2 teaspoons salt
- 1 cup chilled shortening
- 1⁄2 cup lard or 1⁄2 cup chilled shortening
- 1⁄3-1⁄2 cup ice water
Glaze
- 1 egg
- 1 tablespoon water
Filling
- 1 lb 90% lean ground beef, browned and drained well
- 3⁄4 cup onion, minced
- 3 cups raw russet potatoes, peeled, cut in 1/4-inch cubes
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
Directions
- Crust:.
- Pulse flour and salt in food processor; add shortening and lard. Pulse until it looks like coarse meal. Add 1/4 cup ice water, pulsing 10 times, then add 1 tablespoon at a time using only enough water for dough to just come together. (To make this the old-fashioned way: use 2 knives to cut shortening into flour; mix in water with a fork). OR substitute 2 packages refrigerated pie crust.
- Pat dough into a disk, wrap in foil; refrigerate while making filling. (I don't know why foil, it's what my grandma used).
- Filling:.
- Cook the beef, drain and set aside. (You can substitute 1# leftover roast beef cut in 1/4" cubes, reduce seasonings).
- Don't use food processor to cut potatoes or onions.
- Cut the onions, place in strainer.
- Cut the potatoes, add to onions, rinse and drain well. If you don't rinse them, the onion flavor will be too strong and the potatoes will discolor.
- Combine filling ingredients adding salt and pepper.
- Pre-heat oven to 450°F.
- Break off a third of the dough, (return remaining dough to refrigeraor) shape into a ball and roll out on lightly floured surface into a 12" square.
- Using a saucer, cut out 4 circles.
- Brush the edges with glaze, spoon 1/3 cup of filling onto one half of the dough, avoiding the glazed edge.
- Fold over the other half of the dough to encase the filling and make a half moon shape.
- Dip a fork in flour and press the edges to seal.
- Transfer to a greased baking sheet.
- Brush with glaze.
- Cut 3 slits in top of pastie to allow steam to escape.
- Repeat with remaining dough circles.
- Bake, 1 baking sheet at a time, uncovered 15 minutes at 450°F.
- REDUCE heat to 350F and bake uncovered 30 minutes longer.
- Repeat with remaining dough and filling.
- Remember to increase oven temperature for next batch.
- FOR APPETIZERS:.
- Cut with a biscuit cutter. Fill and seal. Bake 10 minutes at 450F, then 20 minutes at 350°F.
- TO REHEAT:.
- Place in 350F oven 10 - 15 minutes for entree size; 5-10 minutes for appetizers.
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