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

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.

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

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.

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

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

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.

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

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.

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.

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/