How to Make An English Style Pasty Dinner
Pasty is a basic mini food pie. It is also served with gravy. This recipe will teach you how to make both and an excellent meal. This is sure to be a big hit at the dinner table. The portions are made by the ingredients and sizing of your choice.
*ground beef - already cooked and seasoned. Can substitute ground pork, chicken, turkey...
bacon for flavor, can omit
potatoes - boiled, pierce w fork to test when done
beef bouillon cube
Kitchen Bouquet (optional)
Use store bought puff pastry dough, as pictured. Pillsbury crescent dough 'original' flavor also works really well. It is cheaper than the puff pastry and definitely has a crunchier texture. But its up to you, whichever you choose. You will not need alot of filling for these. Pictured below is probably double what you would need for 4 pasties.
-Set Oven 400 degrees
-Boil potatoes until they can be pierced with a fork. Cool, set aside.
-Cook bacon til desired texture, remove and set side.
-Keep pan hot, add onions then carrot, and cook for 5 minutes.
-add meat, cook til brown, set aside.
-add peas to mix
You will get a better crust when you use a proper eggwash before baking.
-make squares out of prebought dough, use parchment paper for cooking, (keep eye on it if using pillsbury dough because the paper will cook differently.)
-add your filling in a tablespoon, then seal edges like a triangle.
-brush with egg wash or butter.
-Cook for 5-10 minutes. Times and heat vary, just keep an eye until crust is golden brown.
To Make Gravy:
Make a roux using equal parts of butter and flour. Whisk for 5 minutes in pan on heat.
In the meantime, boil 1 cup of water, dissolve beef bouillon cube. When ready, add to your roux.
Add some of the pan drippings from the meat (optional if you already prepared your meat the day before, but this adds a LOT of flavor.)
Whisk butter/flour, drippings, and bouillon water for a few minutes, let it thicken.
Add a tsp of Kitchen Bouquet if you have it, for extra flavor and dark color.