Hey folks, you ever heard of them beef pasties? Let me tell ya, it’s just a good ol’ baked pocket stuffed with beef and some veggies. A nice, handy meal ya can carry ‘round, like a pie but in a little dough blanket. Folks in Cornwall, England, they been makin’ these for years. But now, you’ll see ’em everywhere, and for good reason – they’re tasty and fillin’!
What’s Inside a Beef Pasty?
Now, these pasties, they’re real simple to make. You just need some beef, and it don’t gotta be fancy. Ground beef works fine, but if you got a bit of skirt steak or somethin’ else, that works too. Toss in some onions, potatoes, and if you got it, a bit of turnip – they call it “swede” over in Cornwall. Mix it all up, season it nice, and that’s the fillin’ right there!
- Beef: Most folks use ground beef, but ya can use skirt steak if ya like a bit more chew.
- Potatoes: Diced up small, adds a bit of texture.
- Onions: Adds flavor, and makes it smell real nice when bakin’.
- Turnips (Swede): Now, this one’s up to you. It’s traditional, but not everyone has it. Adds a slight sweetness.
How to Make the Pasty Crust
Now, ya gotta have some dough to hold all this goodness. A simple dough’ll do, but it’s gotta be strong enough to hold that fillin’ without fallin’ apart. So, just mix up flour, salt, and cold butter or lard till it’s crumbly, then add water a little at a time till it holds together. Roll that dough out nice and thin, cut it in circles, and you’re ready to start fillin’!
Filling and Baking the Pasties
Take that circle of dough, scoop some beef mixture right in the middle. Don’t overdo it, or it’ll just burst in the oven. Fold the dough over like a little pocket and pinch the edges closed. Make a good seal so nothin’ leaks out. Brush the top with a bit of egg wash if ya like a nice brown color, then poke a little hole or two on top – helps the steam get out.
Pop ‘em in the oven at about 375°F and let ‘em bake for about 45 minutes, or till the crust’s nice and golden. Take ‘em out, let ‘em cool a bit, and they’re ready to eat!
Why Folks Love Beef Pasties
These pasties, they’re good for any time – lunch, dinner, or just a quick bite. Farmers and miners, they’d take ‘em out to work, easy to carry and eat with yer hands. And it’s a full meal, right there in your hand, all wrapped up so ya don’t need nothin’ else! Plus, they keep good, so ya can make a bunch and reheat ‘em later.
Now, there’s all sorts of ways folks make pasties. Some add carrots, others might throw in peas. But the classic, that’s the beef, potato, onion, and maybe turnip. Just a solid, hearty fillin’ in a flaky crust. And if ya like things a bit saucy, go ahead and serve with a bit of gravy on the side. Makes it real nice and rich!
Beef Pasties All Around the World
Funny thing, these pasties started in England, but ya can find ‘em all over now. Over in Michigan, they’re popular ‘cause a lot of Cornish folks moved there way back. Now, people all over the world are enjoyin’ ‘em, and who can blame ‘em? A good beef pasty’s hard to beat!
So, if ya ever want a simple, no-fuss meal that fills ya up and tastes great, give beef pasties a try. All ya need is some meat, a few veggies, and a good crust. Bake it up, and ya got a meal fit for anyone, right there in the palm of your hand.
Tags：[Beef Pasties, Hand Pies, Beef Pasty Recipe, Traditional Cornish Pasties, Baked Meat Pies]
