GrillingFool
Head Chef
It is interesting how life works... I am reading my way through the Women's Day Encyclopedia of Cooking, and had read about English PASTYS recently.
Think savory turnover pastry full of meat, veggies and gravy....
I made a roast recently and the taste was great... but the roast itself was as dry as a desert.
So I shredded the meat, made some gravy from the pan drippings and mixed it all up. Then, the meat was good.
So I made pastys:
For 4 pastys:
1 package ready to use pie shells
Leftover roast (I would think you can shred, chunk, slice..)
Gravy
Roasted vegetables (I roasted some separately for the pasties).
Leftover potatoes
Cut pie shells in half, and fold over lightly to make a crease down the center. This helps in placing the filling.
Layer potatoes, vegetable and meat, with about a 1:1 ratio of meat to veggies. Place these on one side of the pastry, leaving a 1/2 inch around the edges.
There should be a good amount of gravy in each, since this will provide moisture to keep things from getting too dry.
Fold over the pie shell and seal on the edges. Brush with butter. Pierce the top of each pasty with a fork to let steam escape when cooking.
Bake at 350 degrees for about 30 minutes or until shells are golden brown. I buttered my baking sheet for easy clean up.
Let cool before eating. These are great cold, too!
Think savory turnover pastry full of meat, veggies and gravy....
I made a roast recently and the taste was great... but the roast itself was as dry as a desert.
So I shredded the meat, made some gravy from the pan drippings and mixed it all up. Then, the meat was good.
So I made pastys:
For 4 pastys:
1 package ready to use pie shells
Leftover roast (I would think you can shred, chunk, slice..)
Gravy
Roasted vegetables (I roasted some separately for the pasties).
Leftover potatoes
Cut pie shells in half, and fold over lightly to make a crease down the center. This helps in placing the filling.
Layer potatoes, vegetable and meat, with about a 1:1 ratio of meat to veggies. Place these on one side of the pastry, leaving a 1/2 inch around the edges.
There should be a good amount of gravy in each, since this will provide moisture to keep things from getting too dry.
Fold over the pie shell and seal on the edges. Brush with butter. Pierce the top of each pasty with a fork to let steam escape when cooking.
Bake at 350 degrees for about 30 minutes or until shells are golden brown. I buttered my baking sheet for easy clean up.
Let cool before eating. These are great cold, too!