Happy 
St. Patrick's Day

 McGinley's Irish Pasty

2 medium turnip (you may use carrots, rutabaga, etc.)
4 large potatoes
4 medium yellow onions (you may use white or red)
2 pounds sliced and chunked sirloin steak (or you may use lean ground beef)
4  pie crusts (see crust recipe at this link)
Salt and pepper to taste
Dash of cayenne (may be omitted)
Dash of turmeric (may be omitted)

What to do:
Preheat oven to 350 F

Cube turnip and potatoes (or other vegetables) into chunky bite-sized pieces.
Dice the onions, finely.
Mix all the ingredients together, similar to making a meat loaf.
Make sure meat is evenly and thoroughly mixed with the vegetables.

Roll out your pie crusts. When the pie crusts are made, place one pie crust on your cutting board or other work surface. Then put several spoonfuls (about one cup) of the meat and vegetable mixture on one-half of a pie crust.

Place the edges of the crust together and lightly seal them by pressing with your fingers

Then use the tines fork to lightly press the edges together. By pressing the tines of the fork downward and flat against the open edge of the half moon, you will leave a series of hash marks or straight lines made by the tines of the fork, these hash marks will make the seal stronger.

When you have completed this step, you have created one “filled case” for one pasty; set it aside and repeat until you have made all the filled cases for the pasties.

When all four “filled cases” are finished, use the tip of a small sharp knife to poke three small holes in the top of the pastry to allow steam to escape during the cooking process.

Place the filled pasty cases on a baking sheet. Bake at 350 degrees F for about 50 to 60 minutes or until light brown (if you brushed them with the egg-milk mixture they will be more of golden and shiny brown.

If your pasty crusts are browning too fast you can slow the browning by covering them with a sheet of foil when you first put them in the over. Remove the foil in the last ten or fifteen minutes of baking time. Each oven is unique so you will have to “learn” what works best for you. When in doubt start by covering the pasties with foil.

Notes:

You can use game (such as venison or wild boar, etc.), chicken, turkey, pork, sausages, or other meat substitutes.

You can try corn, beans, squash, peppers (the King’s Chef has made some great pasties using ground sirloin and mostly bell peppers).
 
 

Celebration of the Green

Saint Pat's Story

Other Irish Saints

St. Pat's Irish Pasty

McGinley's Pasty

Mick's Apple Pie

Homemade Pie Crust

Irish Potato Candy

St. Pat's Soda Bread

St. Pat's Festival Bread

Irish Tea Scones

Irish Tea Time

Irish Toasts and Blessings

The Tar Baby

More Free Recipes

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