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Corned beef pasties recipe

Corned beef pasties recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Corned beef

These corned beef pasties hit the spot, everytime! Easy to make and even easier to eat, great served alongside a salad.

189 people made this

IngredientsMakes: 8 corned beef pasties

  • For the pastry
  • 450g plain flour
  • 225g cold butter or lard
  • 1/2 teaspoon salt
  • ice cold water, as needed
  • For the filling
  • 450g potatoes, peeled and finely diced
  • 2 large carrots, thinly sliced
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 medium onions, finely chopped
  • 1/4 leek, finely chopped
  • 340g corned beef, finely chopped
  • salt and pepper, to taste
  • 1 tablespoon chopped fresh parsley
  • 1 egg, lightly beaten

MethodPrep:20min ›Cook:40min ›Extra time:30min chilling › Ready in:1hr30min

    For the pastry:

  1. Place the flour into a large mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Mix in the salt then add a little water, a tablespoon at a time, until the mixture forms a pastry dough. Wrap the pastry in clingfilm then place in the fridge to chill for 30 minutes.
  2. For the filling:

  3. Meanwhile, make the filling by bringing a saucepan of salted water to the boil. Add the potatoes and carrots and cook for 8 to 10 minutes or until just tender. Drain and set aside.
  4. Preheat the oven to 200 C / Gas 6. Grease a baking tray.
  5. In a frying pan over a medium heat, warm the oil then add the garlic, onions and leek and cook and stir for 5 minutes until soft. Add the corned beef and heat through. Season well then add in the potato, carrot and parsley and mix.
  6. Remove the pastry from the fridge and lightly flour a flat work surface. Roll the pastry out to a 5mm thickness then invert a side plate over the pastry and cut out to form circles. Repeat until the pastry is used up.
  7. Using a slotted spoon, add a tablespoon or two of the filling mixture to one half of each circle. Fold the pastry over then seal the edges by pressing down. Repeat until the pastry and filling are used up. Transfer to the prepared baking tray and brush with egg.
  8. Bake the pasties in the preheated oven for 20 to 30 minutes, or until the pastry is golden and the filling piping hot. Remove from the oven and serve hot or allow to cool and serve cold.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Really good pasties, the addition of the leeks and garlic really make a difference. I added a teaspoon of Worcester sauce as well. Made 9 good sized pasties so plenty for freezing, if they haven't all been scoffed by then.-03 Aug 2015

made these ,wernt out the oven 2 mins before they wer all gone lol.making double next time..mmm delish...-14 Mar 2016

delicious....didnt have a leek so used a finely chopped stick of celery...ate 4 between us and ive frozen the rest for another day-22 May 2017


Corned Beef and Cabbage Pasty

When St. Patty’s rolls up, it’s time to roll out the corned beef and cabbage in true American fashion. That’s right, American, not Irish. Last year social media spread the word that corned beef and cabbage are as Irish as spaghetti and meatballs. Ooooooops…But, that’s not keeping me from boiling up a brisket on March 17th. If you’re in the same boat, you inevitably have leftovers. This year I wanted to make a recipe that could repurpose those leftovers for you. Or, if you’re tired of the traditional corned beef brisket situation, a new potential tradition. Pasties are British, so again, I’m totally butchering any semblance of tradition and cultural heritage. But, if you like hand pies and you like corned beef and cabbage, throw tradition out the window and sink into some serious comfort food.


Corned beef pasties recipe - Recipes

March 17, 2015 by Bonnie Eng

Pinch, pinch! Happy St. Patrick’s Day! Although you’ll never find me wearing it, the color green is truly one of my favorites. When it comes to food, I take green as a sign of both flavor and freshness. Matcha tea , leafy veggies , or garden herbs are always welcome additions in my recipes, and for today’s post an emerald-green head of savoy cabbage takes center stage.

The only thing I’ll be pinching this year are the roped crusts on the edges of these rustically packaged meat and potato stuffed pastries. I fell in love with these pie pockets during my travels in and around England a few years back. Portable and hearty, pasties are where traditional English cuisine meets on-the-go convenience. This brings us to the inevitable discussion of high tea vs. afternoon tea. Which of these meals would you serve pasties at? Well, the honest answer is that if they are small and cute enough, you could get away with serving them for afternoon tea. But, strictly speaking, pasties are traditionally served for high tea, also known as meat tea.
High tea isn’t called high because it’s high class (whatever that means…), it’s called high tea because it’s eaten on a high table. This substantial meal is like dinner or supper for the working class. On the other hand, afternoon tea, also known as low tea, is an elegant, late afternoon refreshment enjoyed by the wealthy. Low tables, like coffee tables, are typical of this meal, as are the crustless sandwiches and pretty cakes that make the experience distinctly lavish.Because they are so delicious, pasties have managed to bridge the gap between high tea and afternoon tea. But make no mistake…anytime a food item is homely, humble, and about the size of your head, it’s a good sign that it might be better served at high tea. When it comes to afternoon tea, miniature (and elegant) is generally the name of the game.

A tea, salad, or dessert plate, about 7″ in diameter is the ideal pasty-making tool. With the help of store-bought pie crust, these pasties are surprisingly easy to make. The hardest thing is making sure that the filling ingredients are completely cool before stuffing the pasties.

This is an ideal recipe to use if you have post St. Patty’s day leftovers. Using my hands, I like to remove some of the fat and gristle from the meat as I shred it. Instead of boiling the cabbage, I lightly sautée it in a separate pan so that I can control moisture and prevent the pasties from getting soggy crusts later. As for the potatoes, leave them a bit chunky for some textural contrast.In an ideal world, these would be eaten as a picnic lunch on rolling hills of soft green grass, with a chilled thermos of brisk Irish Breakfast tea nearby. Try eating these pasties the way that Cornish miners used to, where you hold the twisted pastry edge like you would a slice of watermelon. Simply enjoy the filled part of the pie and toss out the crusty rope of pie crust when you’re finished. When it comes to pasties, dingy hands are never a problem, and that’s how you know you are having high tea!

Corned Beef & Cabbage Pasties

Ingredients:

1 cup mashed potatoes, made to your liking

1 cup corned beef, cooked and shredded

1/3 cup green onion, sliced

2 packages refrigerated pie crust

1 egg, mixed with 1 tsp of water (to make egg wash)

tea, salad, or dessert plate, about 7″ in diameter

rolling-pin (for rolling last 2 crusts)

2 large baking sheets fitted with parchment

Directions:
1.) Preheat the oven to 425 degrees F. On a large work surface lightly dusted with bench flour, cut out one pasty crust by placing a tea dish upside-down, over one of the flattened pie crust rounds. Cut out a 7″ circle of pie crust. Repeat this step to make a total of 4 pie crust circles. For the last 2 circles, re-roll the dough scraps to a 1/8″ in thickness, then cut out the last 2 circles of pie crust.

2.) Fill each pie crust with 2 rounded Tbsp each of the mashed potato, sautéed cabbage, and shredded corned beef. Place the filling on one half of the circle, leaving a 1″ border. Scatter some green onion on the filling. Now, with water, lightly moisten the edge of the pie crust circle surrounding the filling (half of the circle). Fold the unfilled side of the pie crust round over to meet the other wetted edge to create a half-moon, filled pasty. Pinch the edges firmly using your fingers, or use a fork to create a crimped edge. Repeat this step a total of 6 times to create 6 pasties.

3.) Transfer the finished pasties over to a large baking sheet. You will place 3, evenly spaced apart, on each sheet. Use a fork to poke 3 sets of holes atop the surface of each pasty. Brush the tops of the pasty generously with egg wash.

4.) Bake the pasties for 20-25 minutes, or until golden brown. Serve the pasties immediately or at room temperature.


More St. Patrick’s Day Favorites

We have some other fun recipes that are perfect for St. Patrick’s Day. You can make it a week full of yummy Irish recipes instead of just one day. Try a loaf of Irish Soda Bread with our savory Slow Cooker Irish Beef Stew. Or make up one of our delicious Corned Beef Sandwiches with homemade Russian Dressing with a green Mint Julep to drink. Looking for some green treats? You will love our copycat Shamrock Shakes or Mini Grasshopper Cheesecakes. Or, check out a full list of the Top 10 St. Patrick’s Day Food Ideas.


Pinch, pinch! Happy St. Patrick’s Day! Although you’ll never find me wearing it, the color green is truly one of my favorites. When it comes to food, I take green as a sign of both flavor and freshness. Matcha tea , leafy veggies , or garden herbs are always welcome additions in my recipes, and for today’s post an emerald-green head of savoy cabbage takes center stage.

The only thing I’ll be pinching this year are the roped crusts on the edges of these rustically packaged meat and potato stuffed pastries. I fell in love with these pie pockets during my travels in and around England a few years back. Portable and hearty, pasties are where traditional English cuisine meets on-the-go convenience. This brings us to the inevitable discussion of high tea vs. afternoon tea. Which of these meals would you serve pasties at? Well, the honest answer is that if they are small and cute enough, you could get away with serving them for afternoon tea. But, strictly speaking, pasties are traditionally served for high tea, also known as meat tea.
High tea isn’t called high because it’s high class (whatever that means…), it’s called high tea because it’s eaten on a high table. This substantial meal is like dinner or supper for the working class. On the other hand, afternoon tea, also known as low tea, is an elegant, late afternoon refreshment enjoyed by the wealthy. Low tables, like coffee tables, are typical of this meal, as are the crustless sandwiches and pretty cakes that make the experience distinctly lavish.Because they are so delicious, pasties have managed to bridge the gap between high tea and afternoon tea. But make no mistake…anytime a food item is homely, humble, and about the size of your head, it’s a good sign that it might be better served at high tea. When it comes to afternoon tea, miniature (and elegant) is generally the name of the game.

A tea, salad, or dessert plate, about 7″ in diameter is the ideal pasty-making tool. With the help of store-bought pie crust, these pasties are surprisingly easy to make. The hardest thing is making sure that the filling ingredients are completely cool before stuffing the pasties.

This is an ideal recipe to use if you have post St. Patty’s day leftovers. Using my hands, I like to remove some of the fat and gristle from the meat as I shred it. Instead of boiling the cabbage, I lightly sautée it in a separate pan so that I can control moisture and prevent the pasties from getting soggy crusts later. As for the potatoes, leave them a bit chunky for some textural contrast.In an ideal world, these would be eaten as a picnic lunch on rolling hills of soft green grass, with a chilled thermos of brisk Irish Breakfast tea nearby. Try eating these pasties the way that Cornish miners used to, where you hold the twisted pastry edge like you would a slice of watermelon. Simply enjoy the filled part of the pie and toss out the crusty rope of pie crust when you’re finished. When it comes to pasties, dingy hands are never a problem, and that’s how you know you are having high tea!

Corned Beef & Cabbage Pasties

Ingredients:

1 cup mashed potatoes, made to your liking

1 cup corned beef, cooked and shredded

1/3 cup green onion, sliced

2 packages refrigerated pie crust

1 egg, mixed with 1 tsp of water (to make egg wash)

tea, salad, or dessert plate, about 7″ in diameter

rolling-pin (for rolling last 2 crusts)

2 large baking sheets fitted with parchment

Directions:
1.) Preheat the oven to 425 degrees F. On a large work surface lightly dusted with bench flour, cut out one pasty crust by placing a tea dish upside-down, over one of the flattened pie crust rounds. Cut out a 7″ circle of pie crust. Repeat this step to make a total of 4 pie crust circles. For the last 2 circles, re-roll the dough scraps to a 1/8″ in thickness, then cut out the last 2 circles of pie crust.

2.) Fill each pie crust with 2 rounded Tbsp each of the mashed potato, sautéed cabbage, and shredded corned beef. Place the filling on one half of the circle, leaving a 1″ border. Scatter some green onion on the filling. Now, with water, lightly moisten the edge of the pie crust circle surrounding the filling (half of the circle). Fold the unfilled side of the pie crust round over to meet the other wetted edge to create a half-moon, filled pasty. Pinch the edges firmly using your fingers, or use a fork to create a crimped edge. Repeat this step a total of 6 times to create 6 pasties.

3.) Transfer the finished pasties over to a large baking sheet. You will place 3, evenly spaced apart, on each sheet. Use a fork to poke 3 sets of holes atop the surface of each pasty. Brush the tops of the pasty generously with egg wash.

4.) Bake the pasties for 20-25 minutes, or until golden brown. Serve the pasties immediately or at room temperature.


Find the most delicious recipes here

Peel and cut potatoes, boil and prepare as for mashed potatoes, add corn-beef and onion mix well. Put to side to cool.

1. Place flour, salt, and fat in bowl. Mix with fork until it resembles fine bread crumbs. (Kenwood Mixer :Mixer Bowl with splash guard. Using the K beater at speed 2.)

2. Sprinkle the water over the mixture, a spoonful at a time, while mixing until pastry forms a dough.

3. Turn out onto a lightly floured surface and shape into a ball. Do not over handle the dough. wrap in clear film and leave to chill and rest in fridge for 30 minutes before rolling out.

1. Roll out dough and cut into 6-8" circles, spoon 2-3 tablespoons of mash filling into center of dough fold and pinch edges.

2. Bake at 200°C/400°F/Gas Mark 6 until crush is golden brown. 20-30 minutes.

Serve with a splash of Beef gravy over top.


Questions

What is corned beef pie?

It's a British dish made from a mixture of canned corned beef, potatoes, mirepoix, beef broth, and seasonings. It's traditionally topped with a hot water pastry, which is quite sturdy and has a unique flaky texture. The filling is cooked first, then baked with the pastry on top.

How do you open a can of corned beef?

  • Break off the key from the side of the can.
  • Insert the metal tab on the can into the slit in the key.
  • Turn the key. The metal strip around the can will roll up around the key.
  • Remove the lid and dump the beef out of the tin.

Can I make it ahead of time?

Yes, it definitely can be made in advance. The filling can be cooked a few days ahead of time and baked with the pastry on top when you want to serve it. A fully baked pie can be kept in the fridge for up to 4 days.

Can I freeze it?

Yes, you can freeze the filling for up to 2 months. I wouldn't recommend freezing the pastry, as it may not be very crisp after freezing.


Corned Beef Rissoles Recipe Mary Berry - It S Going To Be A Very Mary Christmas Pressreader

Princes corned beef potato cakes recipe. So quick and easy, it makes a speedy but special meal. 500 gram lean beef mince. Tender strips of prime beef in a classic sauce. Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking. There's no doubt that this homemade corned beef recipe takes a bit of planning, but it's actually not.

Just make sure to allow the beef to brine for at least 7 days truth be told, i did not try corned beef until i moved to the states, as it is not popular in my home country. Beef rissoles are delicious, savoury pastries The pastry locks in all the juices and ensures none of the wonderful flavours are lost. What do you call this darl? 500 gram lean beef mince. Patrick's day staple is so good your friends and ***cook corned beef in (i repeat, *in*) the beer*** this is such a fantastic recipe, i can't even begin to tell you, but the most important thing is. Corned beef is covered in irish stout and brown sugar then slow roasted in the oven until tender.

Greg Lofts Martha Stewart from assets.marthastewart.com Features eggs benedict with parma ham, grilled lobsters with bloody mary linguine, and beef fillet. What do you call this darl? There's no doubt that this homemade corned beef recipe takes a bit of planning, but it's actually not. Corned beef often contains additives and dyes to get the color. Rissoles are so easy to make and can really spice up any dinner. Patrick's day staple is so good your friends and ***cook corned beef in (i repeat, *in*) the beer*** this is such a fantastic recipe, i can't even begin to tell you, but the most important thing is.

Curing your own corned beef is very easy and will give you better flavors than store bought.

Super simple, and a filling made with only a handful of ingredients, you can be sure there. Beef rissoles are delicious, savoury pastries In the swinging ླྀs she became the cookery editor of housewife magazine, followed by ideal home magazine. Check daily to make sure the beef is completely submerged and stir the brine. (ps for those who are unfamiliar. 500 gram lean beef mince. Corned beef is covered in irish stout and brown sugar then slow roasted in the oven until tender. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Cooking your own corned beef at home is really easy. Recipe from mary berry everyday. Slaw recipes burger recipes beef recipes yummy snacks healthy snacks carrot slaw lasagne recipes ham and cheese crepes mary berry. New york's early immigrant populations lived in very crowded neighborhoods, and there was a close proximity between the irish and jewish communities. So quick and easy, it makes a speedy but special meal.

Watch how to make this recipe. Just make sure to allow the beef to brine for at least 7 days truth be told, i did not try corned beef until i moved to the states, as it is not popular in my home country. In this video i demonstrate how to cook english beef rissoles. Make your own with this delicious recipe and get the benefit of some delicious and healthier additions. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine.

Corned Beef Rissoles Bbc Food Mary Berry S Christmas Party Alex Jones Makes We Used A Mixture Of Steamed Broccoli Carrot Peas And Corn Aer E from tse1.mm.bing.net Recipe from mary berry everyday. It's a hearty and delicious meal served with potatoes and cabbage! New york's early immigrant populations lived in very crowded neighborhoods, and there was a close proximity between the irish and jewish communities. Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. English rissoles were traditionally made from the leftovers of the. I usually make beef rissoles but these can be made with lamb, pork, chicken or turkey. Beef rissoles are delicious, savoury pastries

The pastry locks in all the juices and ensures none of the wonderful flavours are lost.

English rissoles were traditionally made from the leftovers of the. Homemade corned beef with seasoning recipe from scratch. New york's early immigrant populations lived in very crowded neighborhoods, and there was a close proximity between the irish and jewish communities. Watch how to make this recipe. These corned beef pasties are a great slimming friendly way to enjoy a classic pasty, perfect for anyone counting calories or following a diet plan you won't believe how good these corned beef pasties are. You can add what ever herbs and spices you like. Our family recipe is quick and easy to make, and easily adapted for endless variety. I usually make beef rissoles but these can be made with lamb, pork, chicken or turkey. Mary berry is definitely the queen of the kitchen, whether she's whipping up sweet treats or creating a savoury feast. Patrick's day staple is so good your friends and ***cook corned beef in (i repeat, *in*) the beer*** this is such a fantastic recipe, i can't even begin to tell you, but the most important thing is. (ps for those who are unfamiliar. Beef rissoles are delicious, savoury pastries

It actually also includes some allspice berries and ground mace. These corned beef pasties are a great slimming friendly way to enjoy a classic pasty, perfect for anyone counting calories or following a diet plan you won't believe how good these corned beef pasties are. Princes corned beef potato cakes recipe.

Dutch Croquetten Recipe Allrecipes from imagesvc.meredithcorp.io Corned beef often contains additives and dyes to get the color. Recipe from mary berry everyday. Rissoles are so easy to make and can really spice up any dinner. Check daily to make sure the beef is completely submerged and stir the brine. These corned beef pasties are a great slimming friendly way to enjoy a classic pasty, perfect for anyone counting calories or following a diet plan you won't believe how good these corned beef pasties are. How to make corned beef from brisket. Plus, mary shows you how to serve it as a centrepiece or as individual. Just make sure to allow the beef to brine for at least 7 days truth be told, i did not try corned beef until i moved to the states, as it is not popular in my home country. Princes corned beef potato cakes recipe.

Cooking your own corned beef at home is really easy.

The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Slaw recipes burger recipes beef recipes yummy snacks healthy snacks carrot slaw lasagne recipes ham and cheese crepes mary berry. 500 gram lean beef mince. Our family recipe is quick and easy to make, and easily adapted for endless variety. These corned beef pasties are a great slimming friendly way to enjoy a classic pasty, perfect for anyone counting calories or following a diet plan you won't believe how good these corned beef pasties are. Here's how to make corned beef and cabbage the right way. So quick and easy, it makes a speedy but special meal. Over the years, many of my friends have encouraged me to cure to make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes. Check daily to make sure the beef is completely submerged and stir the brine. Princes corned beef potato cakes recipe. Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. It actually also includes some allspice berries and ground mace.

The pastry locks in all the juices and ensures none of the wonderful flavours are lost.

The corn in corned beef actually refers to the large grains (or corns) of salt that are used in the recipe.

Corned beef brisket recipe (brine your own).

Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking.

It's a hearty and delicious meal served with potatoes and cabbage!

Over the years, many of my friends have encouraged me to cure to make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes.

What do you call this darl?

Corned beef brisket recipe (brine your own).

In the swinging ླྀs she became the cookery editor of housewife magazine, followed by ideal home magazine.

Homemade corned beef with seasoning recipe from scratch.

These corned beef pasties are a great slimming friendly way to enjoy a classic pasty, perfect for anyone counting calories or following a diet plan you won't believe how good these corned beef pasties are.

English rissoles were traditionally made from the leftovers of the.

The corn in corned beef actually refers to the large grains (or corns) of salt that are used in the recipe.

Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking.

Recipe from mary berry everyday.

These corned beef pasties are a great slimming friendly way to enjoy a classic pasty, perfect for anyone counting calories or following a diet plan you won't believe how good these corned beef pasties are.

Features eggs benedict with parma ham, grilled lobsters with bloody mary linguine, and beef fillet.

Features eggs benedict with parma ham, grilled lobsters with bloody mary linguine, and beef fillet.

Our family recipe is quick and easy to make, and easily adapted for endless variety.

But fate got me married to an irish american, so.

Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine.

Recipe from mary berry everyday.

Mary berry shares her easy recipe for fruit scones, plus read her tips for making the best scones.

So quick and easy, it makes a speedy but special meal.

Make your own with this delicious recipe and get the benefit of some delicious and healthier additions.

Just make sure to allow the beef to brine for at least 7 days truth be told, i did not try corned beef until i moved to the states, as it is not popular in my home country.

But fate got me married to an irish american, so.

In this video i demonstrate how to cook english beef rissoles.

Serve with a mushroom gravy and glass of red wine.

Slaw recipes burger recipes beef recipes yummy snacks healthy snacks carrot slaw lasagne recipes ham and cheese crepes mary berry.

So quick and easy, it makes a speedy but special meal.

(ps for those who are unfamiliar.

Over the years, many of my friends have encouraged me to cure to make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes.

Make your own with this delicious recipe and get the benefit of some delicious and healthier additions.

But mary's cheery smile nearly melted like a snowman afterwards.

The pastry locks in all the juices and ensures none of the wonderful flavours are lost.


How to Make Beef Pasties - Step by Step

Cook Savoury Mince following the instructions in this post.

Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.

Remove puff pastry sheets from the freezer, seperate and allow to thaw partially. Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.

Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.

Place pasties upright on the baking trays, brush each pastie with the egg wash and bake in the oven for 20 minutes, or until golden, puffy and cooked through.


Corned Beef & Cabbage Pasties in a Rye Crust

Use your St. Patrick&rsquos Day leftovers to make delicious hand pies. Pasties can be enjoyed warm from the oven or at room temperature.

This is a riff on traditional Cornish Pasties. Cornish Pasties are hand pies filled with meat and potatoes. Back in the day, the filled pastry would be a convenient lunch for coal miners since it could be eaten without utensils. The pasties could be filled with leftovers from last night&rsquos dinner.

I love the combination of flavors in these pasties. The rye crust and caraway seeds marry perfectly with the corned beef and cabbage filling. The mustard adds a tangy note and the cheddar brings it all together.

I chop the corned beef into 1/2&Prime cubes. Ready to assemble the pasties. Fold the dough over the filling and crimp the edges


Watch the video: BEEF u0026 VEGETABLE PASTIES super easy to make


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