Pasties

“This is a very old recipe. It came from the Griswold side of the family in England where they worked in the coal mines.” – Jean Hansen

“My mom used left over roast beef to make these. My husband, Steve, likes them with extra gravy. When you make them, keep the gravy cold, so it is easier to seal more into the pies.” – Calla Ferre

Pasties

Course: Main Courses – Beef
Cuisine: English

Ingredients

  • 3 Cups Flour Sifted
  • 1 1/2 Teaspoon Salt
  • 1 Cup Shortening
  • 6 Tablespoons Water
  • Left Over Roast Beef Cut Into Bite Size Pieces
  • Left Over Gravy
  • Potatoes Peeled And Cubed
  • Carrots Sliced
  • Onion
  • Salt To Taste
  • Pepper To Taste

Instructions

  • Mix together flour and salt. Cut in shortening. Sprinkle with water and form into ball. Divide into five portions.
  • Roll out five circles of crust. Place filling of roast beef, potatoes, carrots and onion on half of each pastie. Add salt and pepper.
  • Moisten with left-over gravy. Fold and crimp edges as for pie crust. Bake at 350-375 degrees for about 1 hour.

This recipe originally came from England and has been used in the Stacker/Hansen family ever since we can remember.

Cottage Pie

“In college, my best friend Alvin, received a cookbook from his roommates for his birthday. One night they decided to cook something from it and invite a few people over. While out buying the ingredients, Safeway had carrots on sale: 10 pounds for $10. Well, instead of buying 1 pound for $1, they bought the entire 10 pounds! At the end of the night they still had 10 pounds minus 2 carrots left and started asking what other things they could make with the leftover carrots. Unfortunately, I didn’t have a carrot cake recipe in my arsenal at the time. They did a great job on this recipe that night though! I was very proud.” – April Ferre

Cottage Pie

Course: Main Courses – Beef, Main Courses – Casseroles
Cuisine: English

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Onions Chopped
  • 2 Carrots Diced
  • 1 Stalk Celery Diced
  • 2 Pounds Ground Beef
  • 2 Tablespoons Flour
  • 1 1/2 Cup Beef Stock
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Tomato Sauce
  • 1 Tablespoon Tomato Paste
  • 2 Bay Leaves
  • 2 Teaspoons Italian Parsley Chopped
  • 5 Medium Potatoes Diced
  • 1 Pound Parsnips Diced
  • 1 Tablespoon Butter
  • About 1/2 Cup Milk
  • Salt If Needed

Instructions

  • Heat oil in large fry pan. Over medium heat, cook onion, carrot and celery until softened and lightly colored, stirring occasionally. Add ground beef and cook through.
  • Stir in flour and cook a few minutes longer. Add beef stock, soy sauce, Worcestershire sauce, tomato sauce, tomato paste and bay leaves. Turn heat down and simmer for 30 minutes, stirring occasionally. Remove from heat. Remove bay leaves and add parsley.
  • For topping, boil potatoes and parsnips in salted water until cooked through. Drain. Return to pan and mash with butter and milk, adding salt if necessary.
  • Preheat oven to 350 degrees and lightly grease and oven proof dish. Spoon filling into dish and spread topping over, fluffing with a fork. Bake for 25 minutes or until golden. Serves 6-8.

2003 Recipe – Alvin Wong

Yorkshire Pudding

“Don’t be surprised when these end up full of air. That’s just how they are suppose to be.” – Calla Ferre

“These are a fun and different sort of roll to serve with a meal. Traditionally made with beef drippings and topped with gravy, you can also use butter and top with powdered sugar and serve with pie filling or fruit for dessert. In the absence of beef drippings, bacon grease also makes a tasty pudding.” – April Ferre

Yorkshire Pudding

Course: Rolls
Cuisine: English

Ingredients

  • 1 Cup Flour
  • 1/2 Teaspoon Salt
  • 1/2 Cup Milk
  • 1/2 Cup Water
  • 2 Eggs Well Beaten
  • Meat Drippings, Bacon Grease, Butter or Other Fat

Instructions

  • Sift flour and salt. Mix milk, water, and eggs; beat well. Add egg mixture to dry mixture and beat until smooth. Let stand for 30 minutes.
  • Heat oven to 450 degrees. Add 1 teaspoon fat to each section of a muffin tin (bacon grease works well). Heat muffin tin in the oven until fat is very hot. Pour in batter to fill each cup 3/4 of the way full (batter will sizzle) and bake 20 minutes until crisp and golden. Do not open oven during baking or they might collapse.
  • Serve with thick gravy or sprinkled with powdered sugar. Makes 10 to 12 puddings.

Recipe – Helen Ferre, Updated 2020 – April Ferre