Mix all of the above Irish Pasty ingredients and add:
2 Tbls. chopped parsley.
1 medium size onion [Diced and sauteed].
Form the pasty into approx 3-inch diameter patties.
Dip into your favourite fish batter and cover all over.
Deep fry in 375F oil and remove when a golden.
brown.
Serve with chips (French Fries) cooked in same.
oil. Woo hooooooo! :)).
Mix potatoes, carrots, rutabagas and onions together.
Add meat, salt and pepper.
Mix well until meat is evenly distributed. Place 1 cup mixture into a 9-inch pastry crust.
Shape into half moon and bake on cookie sheet for 1 hour at 375\u00b0 or until vegetables are soft.
Test by inserting fork into pasty.
Makes 10 to 12 pasties.
Make pie crust.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Everyone knows the recipe for pasties, meat, potatoes and
hill while preparing the pasty ingredients (see Recipe # ).
Roll dough out
o sub pecans in this recipe or even use pine nuts
Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
Drain, but save about 200 ml of the cooking water.
Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
Leave a few chunks. Test for seasoning and adjust as needed.
Reheat gently in saucepan if needed.
illing is too wet the pasty will not cook properly. You
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom
djust the seasonings, because the recipe so far is fairly mild
This recipe really has no amounts,,,water
leave the edges of the pasty clear, however).
Lay the
br>I sometimes add a recipe card too, mince pies OR
ix to eight from this recipe) and dust with flour.
ag to it - is a recipe for disaster. Unless the water
fork until thick and pasty.
In a food processor