meat pasty issue
 

I have tried making meat pastys a few times using ground beef, grated
carrots, onions and thinly sliced potatoes, salt & pepper when I remove
them from oven, set a few minutes and serve they seem to be a bit dry,
any suggestion to make them a bit moist, was thinkg of adding a
tablespoon of butter on top before I wrap up the dough. any suggestions.

thanks
Chet

meat pasty issue
 

chet wrote:
>
> I have tried making meat pastys a few times using ground beef, grated
> carrots, onions and thinly sliced potatoes, salt & pepper when I remove
> them from oven, set a few minutes and serve they seem to be a bit dry,
> any suggestion to make them a bit moist, was thinkg of adding a
> tablespoon of butter on top before I wrap up the dough. any suggestions.
>
> thanks
> ChetI

I would think either a bit of butter or a nip of water even...to moisten
them up. Maybe a combination of the two?

What kind of dough do you use or make. I might try these myself.

G.

meat pasty issue
 

On 2013-06-10, chet > wrote:
> I have tried making meat pastys a few times using ground beef, grated
> carrots, onions and thinly sliced potatoes, salt & pepper when I remove
> them from oven, set a few minutes and serve they seem to be a bit dry,
> any suggestion to make them a bit moist, was thinkg of adding a
> tablespoon of butter on top before I wrap up the dough. any suggestions.

I don't think pasties use ground meat/veggies, but rather chunks.
Anyone?

You want ground? Look up a recipe for empanadas, a small hispanic pasty.
They typcially include raisins, which add moisture.

nb

meat pasty issue
 

notbob wrote:
>
> On 2013-06-10, chet > wrote:
> > I have tried making meat pastys a few times using ground beef, grated
> > carrots, onions and thinly sliced potatoes, salt & pepper when I remove
> > them from oven, set a few minutes and serve they seem to be a bit dry,
> > any suggestion to make them a bit moist, was thinkg of adding a
> > tablespoon of butter on top before I wrap up the dough. any suggestions.
>
> I don't think pasties use ground meat/veggies, but rather chunks.
> Anyone?
>
> You want ground? Look up a recipe for empanadas, a small hispanic pasty.
> They typcially include raisins, which add moisture.
>
> nb

Jamaican patties typically use ground meat.

meat pasty issue
 

notbob wrote:
> On 2013-06-10, chet > wrote:
>> I have tried making meat pastys a few times using ground beef, grated
>> carrots, onions and thinly sliced potatoes, salt & pepper when I remove
>> them from oven, set a few minutes and serve they seem to be a bit dry,
>> any suggestion to make them a bit moist, was thinkg of adding a
>> tablespoon of butter on top before I wrap up the dough. any suggestions.
>
> I don't think pasties use ground meat/veggies, but rather chunks.
> Anyone?

you can use ground meat but it's not standard

never seen pasties with grated veggies

I add a bit of butter to mine before sealing up

pasties are always going to be a bit "dry", as in they benefit from
some gravy, or ketchup

meat pasty issue
 

In article >, says...
>
> On 2013-06-10, chet > wrote:
> > I have tried making meat pastys a few times using ground beef, grated
> > carrots, onions and thinly sliced potatoes, salt & pepper when I remove
> > them from oven, set a few minutes and serve they seem to be a bit dry,
> > any suggestion to make them a bit moist, was thinkg of adding a
> > tablespoon of butter on top before I wrap up the dough. any suggestions.
>
> I don't think pasties use ground meat/veggies, but rather chunks.
> Anyone?

Correct. So the cubed veg and meat chunks hold more of their juices, which are
sealed inside the pastie, preventing it becoming too dry.

Janet UK

meat pasty issue
 

On Monday, June 10, 2013 3:18:58 AM UTC-10, chet wrote:
> I have tried making meat pastys a few times using ground beef, grated
>
> carrots, onions and thinly sliced potatoes, salt & pepper when I remove
>
> them from oven, set a few minutes and serve they seem to be a bit dry,
>
> any suggestion to make them a bit moist, was thinkg of adding a
>
> tablespoon of butter on top before I wrap up the dough. any suggestions.
>
>
>
> thanks
>
> Chet

Adding some butter sounds like a good idea. I make these too using ground beef and I don't mind that it comes out on the dry side. If I wanted a more juicy meat pie, I'd make a gravy and add it to the mix. Boy, they sure are tasty.

meat pasty issue
 

On 2013-06-10, Janet > wrote:

> Correct. So the cubed veg and meat chunks hold more of their juices, which are
> sealed inside the pastie, preventing it becoming too dry.

As I suspected. Thank you, Janet.

(ya' don't argue with a Limey about pasties!)

nb

meat pasty issue
 

On Jun 10, 12:55*pm, notbob > wrote:
> On 2013-06-10, Janet > wrote:
>
> > * Correct. So the cubed *veg and meat chunks hold more of their juices, which are
> > sealed inside the pastie, preventing it becoming too dry.
>
> As I suspected. *Thank you, Janet.
>
> (ya' don't argue with a Limey about pasties!)
>

Only the word of a Cousin Jack is canonical.

meat pasty issue
 

On 6/10/2013 3:55 PM, notbob wrote:
> On 2013-06-10, Janet > wrote:
>
>> Correct. So the cubed veg and meat chunks hold more of their juices, which are
>> sealed inside the pastie, preventing it becoming too dry.
>
> As I suspected. Thank you, Janet.
>
> (ya' don't argue with a Limey about pasties!)
>
> nb
>
The pastry on a true Cornish pasty was supposed to be capable of
surviving a drop down a mine shaft!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

meat pasty issue
 

On Mon, 10 Jun 2013 09:18:58 -0400, chet > wrote:

>I have tried making meat pastys a few times using ground beef, grated
>carrots, onions and thinly sliced potatoes, salt & pepper when I remove
>them from oven, set a few minutes and serve they seem to be a bit dry,
>any suggestion to make them a bit moist, was thinkg of adding a
>tablespoon of butter on top before I wrap up the dough. any suggestions.
>
> thanks
> Chet


http://www.joepastry.com/2009/how_to...nish_pasty_ii/