These aren’t quiche, but they are good for the purpose of feeding a bunch of hungry hockey players. Based on a traditional recipe from the old mining days in the Rocky Mountains, these are essentially meat stuffed biscuits. However, after sitting in the bag for an hour and a half, they come out more like dumplings. No matter, these are simple and easy to make and perfect for hand-held eating. This recipe makes 24 pasties.
Ingredients:
Filling
- 1 lb ground beef
- 1 lb chopped round steak — 1/4 in squared
- 2 cups diced potatoes
- 2 cups diced onion
- 1 tablespoons pepper
- 1 teaspoon salt
Dough
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup shortening
- 1 cup water
Egg wash
- 3 eggs
- 1 cup milk
Preparation:
First you’ll want to get the dough made, so it can rise just a little bit. In large mixing bowl, mix flour, baking powder and salt. Then add shortening in small chunks and blend well until mixture is chunky. Add a little water at a time and mix well until it looks similar to pastry dough. It should hold together well in a ball. Wrap in plastic and put in refrigerator while you prepare the filling.
In another mixing bowl, thoroughly mix ground beef, chopped steak, diced potatoes, diced onion, pepper and salt. Once mixed, set aside so you can roll out the dough.
Cut ball of dough into 24 small balls, each about 1-1/2 inch in diameter. Then roll each ball out to about 1/4 inch thick and at least 3 inches around. In middle of pastry, place a meatball-sized portion of filling mixture and wrap the pastry “around the ball. Seal edges tightly by either crimping the dough over each side, forming a ball, or edge to edge crimped with a fork to make the edge. Each one should be about the size of a billiard ball. Now they are ready for cooking.
Final Assembly and Cooking:
Preheat oven to 375. Place the pasties on a lightly greased baking sheet. Prepare egg wash by mixing eggs and milk with a whisk. Brush top of each pastry completely with egg wash. Put baking sheets in center of oven and bake for 45 minutes or till golden brown. Remove and pack it up for the rink, or serve it. To pack them for the trip so the pasty doesn’t get too moist, wrap them in paper, place in pie tins and then wrap with foil to keep the heat in. Make sure to leave one side of the foil open so moisture can escape. Otherwise, it ends up in the dough and they will have the consistency of dumplings.