STEAK AND POTATO PASTIES
This was always a favorite of mine as a kid - and I loved taking leftovers to school the next day for lunch and eating it cold (with a little malt vinegar). I had given up making my own pastry crust years ago when the shortening I always used was discontinued. I recently found this pastry recipe and am now back to making it from...
Provided by Jennifer H
Categories Steaks and Chops
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. Place flour, salt, shortening and butter in a large bowl. Use a pastry cutter, forks or your fingers to mix the butter and shortening into the flour until the pieces are no larger than a pea.
- 2. Add about half of the cold water and mix together. Add more water until your dough holds together well. Divide the dough in half. Roll out each half into a 8-9" circle.
- 3. Peel and grate potato. Place in a bowl with salted water to cover and set aside. In a large saute pan, add 2 T butter and melt over low heat. Add onions, garlic and thyme and cook very slowly until the onions begin to caramelize. Add the white wine and and cook until the liquid is gone - about 20 minutes. Add salt and pepper to taste. Place in a bowl and set aside.
- 4. Cut steak into bite sized pieces. Turn up heat under saute pan to high and add steak, in batches if necessary, to sear. Season with salt and pepper. Stir - just to get some color on the meat - cooking about 3 minutes. Remove to a plate.
- 5. Place one rolled out pie crust in a pie plate. Trim the edges on HALF of the crust to be just at the edge of the pie plate.
- 6. Drain the water off the potatoes and squeeze the water out by hand. Fill half of the crust with half of the potato.
- 7. Add half the steak.
- 8. Cover with half of the onion mixture.
- 9. Fold the crust back over the contents. Flip the pie dough under the trimmed edge and crimp.
- 10. Repeat with the other disk of pie dough.
- 11. Add fillings.
- 12. Cover and crimp. Brush the top with egg wash.
- 13. Bake at 400 for 45-55 minutes. Let set 5-10 minutes before cutting into the pasty.
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bro chka
[email protected]These pasties were a bit more work than I expected, but they were totally worth it. The finished product was so impressive, and my guests were all raving about them. I'll definitely be making these again for special occasions.
jack Adikwu Godwin
[email protected]I made these pasties for a party, and they were a huge hit. Everyone loved them! The crust was perfectly golden and flaky, and the filling was flavorful and moist. I especially liked the addition of the cheese and vegetables.
RaNae West
[email protected]These pasties were a great way to use up some leftover steak and potatoes. They were easy to make, and they turned out really delicious. The crust was nice and flaky, and the filling was hearty and flavorful. I'll definitely be making these again.
Anam Hashim
[email protected]I'm not a big fan of pasties, but I really enjoyed these. The crust was perfectly golden and flaky, and the filling was flavorful and moist. I especially liked the addition of the mushrooms and onions.
Awais Qarni
[email protected]These pasties were delicious! The crust was flaky and flavorful, and the filling was hearty and satisfying. I especially liked the addition of the cheese and vegetables. I'll definitely be making these again.
shero freight
[email protected]These pasties were a lot of work, and they didn't turn out as good as I hoped. The crust was too dry, and the filling was too mushy. I think I would have been better off just making a regular steak and potato dinner.
Warachchaya Thongjul
[email protected]I followed the recipe exactly, but my pasties turned out really bland. I think I would have liked them better if I had used more seasoning in the filling. The crust was also a bit too thick for my taste.
Tattoo life
[email protected]These pasties were a bit dry for my taste. I think I would have liked them better if I had added some more butter or oil to the filling. The crust was also a bit tough. Overall, I was disappointed with these pasties.
Inna Shevchenko
[email protected]I made these pasties for my husband's lunch, and he loved them! He said they were the best pasties he's ever had. The crust was perfectly golden and flaky, and the filling was packed with flavor. I'll definitely be making these again.
Anshaf Anshaf
[email protected]These pasties were a great way to use up some leftover mashed potatoes. I also added some chopped carrots and peas to the filling, and it turned out really well. The crust was nice and flaky, and the filling was hearty and flavorful.
Ethan Huyser
[email protected]I'm always looking for new and creative ways to use up leftover steak, and these pasties were the perfect solution. They were so easy to make, and they turned out so delicious. I'll definitely be making these again.
Banak
[email protected]I made these pasties for a potluck, and they were a huge success. Everyone loved them! I especially liked the addition of the cheese in the filling. It made the pasties extra gooey and flavorful.
Kayode Okeowo
[email protected]These pasties were a bit more work than I expected, but they were totally worth it. The finished product was so impressive, and my guests were all raving about them. I'll definitely be making these again for special occasions.
Christopher Baize
[email protected]I'm not a huge fan of steak, but I loved these pasties! The potatoes and vegetables balanced out the meatiness of the steak perfectly, and the crust was so delicious. I'll definitely be making these again.
Shahzada Afridi
[email protected]These steak and potato pasties were an absolute hit with my family! The filling was flavorful and hearty, and the crust was perfectly golden and flaky. I'll definitely be making these again.