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Make The Pasties. Mix filling ingredients. In a large mixing bowl, add 1 pound of diced potatoes, ⅓ pound of diced rutabaga, ⅓ pound of diced onion, 1 pound of uncooked diced skirt steak (or sirloin ), and 1 teaspoon each of salt & pepper. Mix until everything is thoroughly combined. Fill the pasties.

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Directions. Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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1/2 cup of chopped carrots. 2 tsp salt. 1/2 tsp pepper. Instructions. Mix the flour and salt in a large bowl. Cut in the shortening with a pastry blender until it resembles pea sized crumbs. Add in the water all at once and mix with a spoon or fork until you have a clump of dough. It will be moist.

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In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. Place on an ungreased baking sheet.

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7. Hold the pasties in place for a few seconds after attaching them. Many types of adhesive take a few seconds to bond to both surfaces. For extra security, make sure your pasties are placed where you want them and then hold them on tightly for a few seconds to make sure they stick. [10] 8.

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Directions. In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork.

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Heat the oven to 425 F (220 C/Gas Mark 7). Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter. Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.

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Firstly, pasties have an optimum edibility temperature (OET). You should buy them red hot, never lukewarm or cold (cold, most commercial pasties taste like a pocket of wet cardboard filled with.

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Add butter and toss to coat; set aside. For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle.

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Directions. In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces.

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Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture. Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.

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Brush pasties with egg wash and cut one small hole in the top center of the each one. Bake for 50 minutes to one hour, rotating the pan once halfway through. Once pasties are golden, use a spatula to transfer to cooling rack. Cool for 10 minutes before serving with a side of ketchup (or gravy, if you must).

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1 Preheat the oven to 200C/400F/gas mark 6. Cube the butter and rub into the flour using your fingertips, until the mixture resembles breadcrumbs. Stir in the salt. In a small pan, heat the water.

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1. Make the pie dough by pulsing together flour, butter, and buttermilk in a food processor until it forms crumbs that just begin to clump together. Turn half the crumbs out on a piece of plastic wrap and press them into a 1-inch thick disk. Repeat with the rest of the dough and refrigerate for at least an hour. 2.

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Instructions. Preheat the oven to 180C (356F) fan-forced. Line an oven tray with baking paper. Make the filling by mixing all the ingredients (except the egg wash) together in a bowl. To make the dough, heat the butter, water and salt in a small saucepan until the butter has melted.

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Hot Water Crust. In a large bowl, stir boiling water into lard until lard is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1.5 hours. Pasty Filling. Combine beef, pork, veggies, and spices in a very large bowl, mix thoroughly. Creating the Pasties. Divide dough into 12 equal portions.