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Ingredients
6 sheets or three 17 ¼-ounce packages frozen prepared puff pastry
2 carrots, peeled
2 medium-size potatoes, peeled
1 pound ground pork
1 large onion, peeled and chopped
2 tablespoons beef broth
2 tablespoons chopped parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
Nutritional analysis per serving (6 servings)
28 grams carbs; 81 milligrams cholesterol; 421 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 3 grams fiber; 339 milligrams sodium; 18 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove puff pastry from freezer and allow to soften, about 20 minutes. Meanwhile, place carrots and potatoes in medium-size pot, cover with cold water, place over high heat and bring to a boil. Reduce heat, simmer for 15 minutes, drain and allow the vegetables to cool.
- Step 2
Preheat oven to 350 degrees. Dice the carrots and potatoes, and place them in a medium-size bowl with the pork, onion, beef broth, parsley, salt and pepper. Mix well with spoon or fingers.
- Step 3
Unfold the puff pastry sheets. Using a sharp knife, trace a circle in the pastry around a 6-inch plate and repeat five times. In the middle of the lower half of each circle, place ½ cup of pork mixture. Fold the circles in half, wet your fingers and press the circles together. Use a fork to pinch the edges and to prick several steam holes in each pastie. Use a pastry brush to glaze each lightly with the beaten egg. Bake on cookie trays for 30 minutes.
Private Notes
Comments
I have not made these pasties, but why not make with some right angles to save dough? (triangular? rectangular) Seems silly and wasteful to take a rectangular sheet of puff pastry and make circles with it.
You can, (as with any recipe, do as you like!) but, that's not remotely traditional; nor does it cook as evenly... and, you can use the bits to put patterns of leaves or other, on top of the pasties if you like.
@phillycook I thought the same thing and just cut the pastry into squares about 4 or 5 in wide, put a scoop of the filling in the middle, and then pulled up the corners and pinched them in the center. Yes, it's not traditional but it was a lot easier and there is no waste. I call mine "Meat Hankies". :-)
I have not made these pasties, but why not make with some right angles to save dough? (triangular? rectangular) Seems silly and wasteful to take a rectangular sheet of puff pastry and make circles with it.
You can, (as with any recipe, do as you like!) but, that's not remotely traditional; nor does it cook as evenly... and, you can use the bits to put patterns of leaves or other, on top of the pasties if you like.