Pork and Veal Stuffed Yeast Pasties Recipe

1      Reviews by:    Grace Lunsford   Pork and Veal Stuffed Yeast Pasties Recipe is a wonderful dish with a nice crust and filling of potato, ground pork and veal, carrot, onions, garlic, sage, allspice, thyme, parsley and egg to create this delicious yeast pasties recipe. Food Category:    Bread Cuisine Origin:    English and Scottish    Servings:8 Nutrition facts:431 calories6.9 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 15 Minutes Cook Time:   15 Minutes Total Time:   1 Hour 30 Minutes

INGREDIENTS

• 1 large (about 3/4 lb) boiling potato, well scrubbed and cut lengthwise into quarters
• 1 pound ground pork, crumbled
• 1/2 pound ground veal, crumbled
• 1 large carrot, finely chopped chopped
• 2 medium onions, finely
• 1 clove garlic, minced or pressed
• 1 teaspoon salt
• 1/2 teaspoon dried sage
• 1/4 teaspoon each pepper, ground allspice, and dried thyme
• 1/4 cup chopped parsley
• 1 egg, beaten with 1 tablespoon milk
• Pasty Yeast Pastry (search recipes)

DIRECTIONS

• Cover potato with water in a small saucepan, bring to a boil, cover, and boil gently until just tender (12 to 15 minutes). Drain; cut potato into 1/2-inch cubes. While potato cooks, prepare Pasty Yeast Pastry and let it rise.
• Place pork and veal in a large frying pan. Cook over medium heat, stirring often, until meat releases a film of fat, then add carrot, onions, garlic, salt, sage, pepper, allspice, and thyme. Cook, stirring often, until meats and onions brown lightly. Remove from heat and stir in potato and parsley. (If done ahead, cover and refrigerate.)
• Divide dough into 8 equal portions. Roll each out on a floured surface to an 8-inch circle. In center of each place an eighth (about 3/4 cup) of the filling. Lift up two parallel sides of each circle and bring together in middle (over center of filling). Moisten edges, then pinch or crimp to seal in a line down center of pasty.
• Preheat oven to 450° F. Place pasties well apart on a large, greased, rimmed baking sheet. Brush lightly with egg mixture. Let rise until dough looks puffy (12 to 15 minutes). Bake until pasties are well browned (12 to 15 minutes). Serve hot or warm.

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