These are my MIL's Pasties. The definition of comfort food.
Filling
2 lbs Hamburger - very lean and raw
1 large Onion - chopped
carrots (abt 4-5 reg sized ones) - grated
potatoes - diced in cubes
salt and pepper to taste.
pie crust
Mix all but pie crust together well. Be sure there is lots of each. Be generous on the pepper and reasonable on the salt. If using red potatoes leave the skin on if russets - peel first.
Pie Crust
(proportional recipe)
4 parts flour (4 cups)
2 parts Crisco (2 cups)
1 part water (1 cup)
1 teaspoon salt to the above amounts or adjust as increased.
Mix salt into flour first, then add in Crisco, mix well with mixer on low or by hand with a pastry blender. Then add in water. Cover mixer with a towel to catch flying stuff... :)
Chill dough before trying to work with it.
Any extra dough can be rolled into balls then some light flouring and put in a ziplock and store in freezer for later. They thaw really fast. Like in 15 minutes or so.
Roll out pie crust to about 6-8 inch diameters. Put meat mixture on one side then fold crust over top like a turnover. Pinch/fold ends. Put slits in top with a knife to vent. Place on a well greased/sprayed baking sheet. Bake about an hour at 375. Done when potatoes are tender. Test with a toothpick.
Eat with ketchup or gravy of choice.
Showing posts with label Irish. Show all posts
Showing posts with label Irish. Show all posts
Wednesday, December 14, 2011
Saturday, March 5, 2011
Irish Brown Bread
Ingredients:
2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg, lightly beaten
Directions:
Preheat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.
2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg, lightly beaten
Directions:
Preheat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.
Thursday, February 17, 2011
Irish Stew
Inspired by McGuire's Irish Pub
serves 10
Ingredients:
* 1 1/2 lbs thickly sliced bacon, diced
* 6 lbs boneless lamb shoulder, cut into 2 inch pieces
* 1/2 t salt
* 1/2 t ground black pepper
* 1/2 c all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 c water
* 4 c beef stock
* 2 t white sugar
* 4 c diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 t dried thyme
* 2 bay leaves
* 1 cup sparkling white grape juice or regular white grape juice
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and juice to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
For freezer meal simply defrost and reheat in pot.
serves 10
Ingredients:
* 1 1/2 lbs thickly sliced bacon, diced
* 6 lbs boneless lamb shoulder, cut into 2 inch pieces
* 1/2 t salt
* 1/2 t ground black pepper
* 1/2 c all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 c water
* 4 c beef stock
* 2 t white sugar
* 4 c diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 t dried thyme
* 2 bay leaves
* 1 cup sparkling white grape juice or regular white grape juice
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and juice to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
For freezer meal simply defrost and reheat in pot.
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