Alright, so I made Pastys yesterday. The title in this thread is how they are pronounced. Unless you're from Michigan, and then you can say pash-tee and still be OK.
I made "quick" pastys.
½ cup beef roast cut up into small cubes, dusted with meat tenderizer, and set aside for 30 minutes
½ cup diced redskin potatoes
½ cup diced sweet onion
½ cup diced sweet potatoes
Garlic and pepper.
1 ready made pizza crust (from the readymade biscuit aisle in the grocery store)
Olive Oil
1 egg for wash.
Set the Oven for 400° F.
So you mix the filling after the meat has sat for 30 minutes of tenderizing. Open the pizza dough tube and unroll it. Cut the dough into four pieces. Place a fourth of the filling on half of each piece of dough, and fold the remainder of the dough over the filling. Crimp the edges by pinching and then rolling the edge over. IF your cookie sheet is not non-stick, brush the cookie sheet with olive oil. Set the raw pastys on the sheet, and brush the up side of each Pasty also with olive oil. Bake at 400° for 15 minutes; then reduce the heat to 300° for another 40 minutes. Watch them as they bake, and you may need to poke a tiny hole in each pasty as a steam vent. In the last 10 minutes, scramble the egg and then brush the egg on the pastys as an egg wash..., then finish baking. Remove and allow them to cool until warm, and serve warm, not hot.
The moisture from the meat and onions cooks the contents of the pasty. The crust absorbs a lot of the juice.
The Cornish Pasty was a convenient, self-contained meal for Cornish Coal Miners in the 18th and early 19th centuries. They make good rations for a day hunt.
Here is an earlier thread on Pastys covering a lot of different variations
Pasties (the food kind)
LD
I made "quick" pastys.
QUICK PASTYS (makes 4)
½ cup beef roast cut up into small cubes, dusted with meat tenderizer, and set aside for 30 minutes
½ cup diced redskin potatoes
½ cup diced sweet onion
½ cup diced sweet potatoes
Garlic and pepper.
1 ready made pizza crust (from the readymade biscuit aisle in the grocery store)
Olive Oil
1 egg for wash.
Set the Oven for 400° F.
So you mix the filling after the meat has sat for 30 minutes of tenderizing. Open the pizza dough tube and unroll it. Cut the dough into four pieces. Place a fourth of the filling on half of each piece of dough, and fold the remainder of the dough over the filling. Crimp the edges by pinching and then rolling the edge over. IF your cookie sheet is not non-stick, brush the cookie sheet with olive oil. Set the raw pastys on the sheet, and brush the up side of each Pasty also with olive oil. Bake at 400° for 15 minutes; then reduce the heat to 300° for another 40 minutes. Watch them as they bake, and you may need to poke a tiny hole in each pasty as a steam vent. In the last 10 minutes, scramble the egg and then brush the egg on the pastys as an egg wash..., then finish baking. Remove and allow them to cool until warm, and serve warm, not hot.
The moisture from the meat and onions cooks the contents of the pasty. The crust absorbs a lot of the juice.
The Cornish Pasty was a convenient, self-contained meal for Cornish Coal Miners in the 18th and early 19th centuries. They make good rations for a day hunt.
Here is an earlier thread on Pastys covering a lot of different variations
Pasties (the food kind)
LD
