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