|Russian Tea Room, The: A Tasting|
|by Faith Stewart-Gordon|
Faith Stewart-Gordon, former proprietor of New York's Russian Tea Room, blends reminiscences, recipes, and illustrations into a delightful profile...
1 - 10 of 22 for pork pasty
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Saute pork and onions in ... with a decorative edge. Brush with egg wash, pierce with a fork and bake at 400 degrees until golden, approximately 20 minutes.
A Cornish Pasty is a turnover-like ... plate. Bake for 1 hour at 350°F on an ungreased cookie or baking sheet. Makes about 4 medium sized pastys. , Minnesota
Mix above ingredients. Roll out pasty dough. Place ingredients ... until brown and done. Mix well. Divide into four. Freezes very well. Also good pie crust.
Melt butter and ... (in middle) of pasty. Brush top with milk. Repeat until all ingredients are gone. Bake for 1 hour at 400 degrees. Makes 6 jumbo pasties.
CRUST: Melt Crisco in boiling water and add to flour and salt a little at a time. When mixed, put in refrigerator for 1/2 hour. When dough is cooled, ...
Mix together all ingredients. Set aside. Then make crust; roll crust for 9 inch pies. Fill with one cup meat mix. Add a couple of dabs of butter. ...
In mixer bowl ... beef or ground pork, onion, and ... center of the pasty. Slightly stretch ... warm while cooking remaining pasties. Serve warm. Makes 12.
Saute meat and onion; drain off fat. Add flour, cook 1 minute, stirring constantly. Add spices and cream; cook and stir 1-2 minutes to thicken. Add ...
Prepare pie crust according to package directions. Meanwhile, in a bowl, combine meat, vegetables, and steak sauce; toss lightly. Cut pie crust into ...
Blend lard into ... beef chopped and pork, and season ... cookie sheet. Bake at 400 degrees for 1 hour. Check while baking to make sure they don't burn.
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