Sep 22nd, 2010 by Lisa
Meat Pasty Appetizer Recipe
Traditionally, the pasty originated in Cornwall and was eaten by tin miners for lunch. They were a meal in themselves. For our book club party, I made them into appetizers. The meat should be put into the pastry uncooked, but since I had to brown meat for the cottage pie tart, I cooked all the meat at once.
Inspired by The Forgotten Garden
Prep: 15 minutes Cook time: 15 minutes Makes: 36 appetizers
- 1 package frozen pastry dough, thawed
- 1 pound ground beef
- 1 onion, chopped
- 1 tablespoon parsley
- salt and pepper to taste
- 2 potatoes, peeled and cut into 1/4 inch cubes
- 1/2 turnip, chopped
- 1 egg whisked with 1 teaspoon water
- Preheat the oven to 350 degrees.
- Thaw pastry dough according to directions.
- Brown the ground beef in a medium skillet, breaking up all the big chunks. Add the onion and cook until beef is browned and onion is translucent. Add the parsley, salt and pepper.
- Meanwhile, place the potatoes and turnip into a saucepan and cover with water. Bring to a boil and cook until tender.
- Roll out the pastry dough and cut into circles with a 3 1/2 inch or larger round cookie cutter. Place the filling on one side of the dough. Fold over and moisten the joined ends with water and crimp with a fork to seal. Brush with the egg. Place on a greased cookie sheet.
- Cook at 350 degrees for about about 15 minutes, until golden brown.
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