Katiecooks
New member
Ingredients - Filling:
1/2 lb. ground sirloin
1/4 tsp. salt
1/8 tsp. black pepper
1/4 C chopped onion
1/2 tsp. Worcestershire sauce
1/8 tsp. ground nutmeg
1/8 C beef broth, double strength, undiluted
1 Tbls. finely chopped fresh parsley
1 Tbls. dried bread crumbs
1 egg, slightly beaten, to brush pastry
Ingredients - Pastry:
2 C all-purpose flour
1 tsp. salt
2 tsp. sugar
2/3 C shortening
2 tsp. white vinegar
5-7 Tbls. cold water
Directions:
Preheat oven to 350 degrees. In a medium bowl, mix together sirloin, salt, pepper, onion, Worcestershire sauce, nutmeg, beef broth, parsley, and bread crumbs. Use hands for uniform blending. Set aside. In another bowl, combine flour, salt, and sugar. Cut in shortening with a pastry blender until crumbly. Gradually add vinegar and as much water as necessary to form a ball of dough. Roll pastry out on a floured surface and cut into 6-inch rounds. Shape the filling into 6 four-inch logs. Place one meat log in the center of each pastry round and moisten the edges of pastry with water. Fold each pastry round in half and crimp edges with fork tynes. Brush pastys with beaten egg and make small slits in sides of pasty. Bake pastys on ungreased cookie sheet for 40-45 minutes until browned and shiney. Serve either hot with brown sauce or cold. Excellent either way.
1/2 lb. ground sirloin
1/4 tsp. salt
1/8 tsp. black pepper
1/4 C chopped onion
1/2 tsp. Worcestershire sauce
1/8 tsp. ground nutmeg
1/8 C beef broth, double strength, undiluted
1 Tbls. finely chopped fresh parsley
1 Tbls. dried bread crumbs
1 egg, slightly beaten, to brush pastry
Ingredients - Pastry:
2 C all-purpose flour
1 tsp. salt
2 tsp. sugar
2/3 C shortening
2 tsp. white vinegar
5-7 Tbls. cold water
Directions:
Preheat oven to 350 degrees. In a medium bowl, mix together sirloin, salt, pepper, onion, Worcestershire sauce, nutmeg, beef broth, parsley, and bread crumbs. Use hands for uniform blending. Set aside. In another bowl, combine flour, salt, and sugar. Cut in shortening with a pastry blender until crumbly. Gradually add vinegar and as much water as necessary to form a ball of dough. Roll pastry out on a floured surface and cut into 6-inch rounds. Shape the filling into 6 four-inch logs. Place one meat log in the center of each pastry round and moisten the edges of pastry with water. Fold each pastry round in half and crimp edges with fork tynes. Brush pastys with beaten egg and make small slits in sides of pasty. Bake pastys on ungreased cookie sheet for 40-45 minutes until browned and shiney. Serve either hot with brown sauce or cold. Excellent either way.