Beefy Bean and Parsnip Pasties (irish pies)
hello readers the other night i made a bean, beef and parsnip pasties, an pastry that originated from ireland its flaky, delicious and buttery. it uses puff pastry sheets and cheese. i would rather use white cheddar for this for yellow cheddar is ok. so i hope all is well so enjoy this recipe from my kitchen to yours with a open special heart
Beefy bean and parsnip pasties (irish pies)
1 1/2 cups canned bush's baked beans
1 lb ground beef
1/2 onion chopped
2 parsnips, peeled, halved and cubed
1 1/4 cup shredded white cheddar cheese
1 package puff pastry sheets, defrosted
1 tbl chili powder
1 tsp cumin
method
preheat oven to 400 degrees
in a skillet over medium high heat add 3 tbl evoo, then add onion, parsnip and cook until soft for 8-10 minutes. then add to bowl and set aside.
then in a same skillet add the ground beef season with salt and pepper. cook until golden brown no longer pink, drain excess fat and return to pan along with baked beans, veggie mixture and cook until heat through and let's get filling
on a flour surface roll out a sheet of puff pastry with a rolling pin then cut into 4 squares. brush edges with egg wash. then add a scoop of bean and meat mixture not to over fill top with a pinchful of cheese. fold in half seal then crimp edges with a fork and place onto parchment lined cookie sheet. repeat with more squares until all is used up. bake for 15 minutes or until golden brown enjoy!
1 1/2 cups canned bush's baked beans
1 lb ground beef
1/2 onion chopped
2 parsnips, peeled, halved and cubed
1 1/4 cup shredded white cheddar cheese
1 package puff pastry sheets, defrosted
1 tbl chili powder
1 tsp cumin
method
preheat oven to 400 degrees
in a skillet over medium high heat add 3 tbl evoo, then add onion, parsnip and cook until soft for 8-10 minutes. then add to bowl and set aside.
then in a same skillet add the ground beef season with salt and pepper. cook until golden brown no longer pink, drain excess fat and return to pan along with baked beans, veggie mixture and cook until heat through and let's get filling
on a flour surface roll out a sheet of puff pastry with a rolling pin then cut into 4 squares. brush edges with egg wash. then add a scoop of bean and meat mixture not to over fill top with a pinchful of cheese. fold in half seal then crimp edges with a fork and place onto parchment lined cookie sheet. repeat with more squares until all is used up. bake for 15 minutes or until golden brown enjoy!
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