|by Carolyn Miller|
A roast goose with chestnut stuffing embodies the winter holidays as much as snow-dusted fir trees and brightly wrapped packages.
Results 1 - 10 of 56 for steak pasties
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Trim steak of all fat ... before making up pasties, drain mixture ... lightly with foil. Can be served hot or cold. Turnovers are great for lunches and picnics!
Line a casserole ... Brush tops of pasties with 1 egg ... golden brown (about 30 minutes). Reduce temperature if edges are browning too quickly in your oven.
100 year old ... also as Cornish Pasties, these old-timey ... potatoes. Slice the steak in small strips ... pasties you wish to make; one pasty per person.
Preheat oven to 400°F. To make pastry, rub together flour and fat to make a coarse meal. Add 8 tablespoons ice water all at once. If dough crumbles, ...
A Cornish Pasty is a turnover-like pocket filled with meat and vegetables that was a traditional lunch prepared by the wives of miners as a ...
Mix above ingredients. Roll out pasty dough. Place ingredients on dough, add butter and seal dough. Bake in 350 degree oven for 45 minutes or until ...
Prepare meats and ... for remaining 3 pasties, placing second pastry circle on other end of baking sheet. Use 2 baking sheets. Bake 1 hour. Garnish and serve.
Heat oven to ... sheet for 2 pasties). Bake until ... teaspoon salt, 1/2 teaspoon dried dill weed, 1/2 teaspoon dried basil leaves and 1/4 teaspoon pepper.
Mix first 4 ... doneness at 1 1/2 hours. Should be golden brown and tender. Best to make two pasties in 1 pie pan. Fill other 1/2 of pie pan like the first.
Prepare pie crust ... meat, vegetables, and steak sauce; toss lightly. ... until brown. Pocket pasties for 12 to ... ketchup or sour cream. Makes 4 pasties.
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