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Spiced Meat Pasties

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Ingredients
  All purpose flour 300 Gram (2 Cups)
  Cornstarch 30 Gram (1/4 Cup)
  Salt 1 Pinch
  Butter 150 Gram (1/2 Cup Plus 3 Tablespoons)
  Ice water 75 Milliliter (5 Tablespoons)
  Onion 1 , peeled
  Butter 30 Gram (2 Tablespoons)
  All purpose flour 20 Gram (3 Tablespoons)
  Beef bouillon 125 Milliliter (1/2 Cup)
  Whipping cream 100 Milliliter (1/3 Cup)
  Black pepper 1 Pinch
  Sugar 1 Pinch
  Curry powder 1 Pinch
  Ground ginger 1 Pinch
  Cayenne pepper 1 Pinch
  Roast pork 150 Gram, diced (3/4 Cup, Cold)
  Chopped mushrooms 100 Gram (1 1/2 Cups)
  Chopped parsley 1 Tablespoon, chopped
  Egg yolk 1 , beaten
Directions

To make pastry, sift flour, cornstarch and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, finely chop onion; place in a skillet with butter.
Cook onions over medium heat until light golden.
Stir in flour.
Cook a few minutes; mix in beef bouillon and cream.
Bring to a boil, stirring constantly.
Cook 1 minute; reduce heat.
Add salt, pepper, sugar, curry powder, ground ginger and cayenne pepper.
Stir pork, mushrooms and parsley into onion mixture.
Cook a few minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick and cut out circles 4 inches (10 cm) across.
Place a little filling in the center of each circle.
Brush edges with water and fold over.
Using the prongs of a fork, press edges together.
Brush pasties with egg yolk.
Bake 25 to 30 minutes or until golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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