Hunt - High Fat High Calorie Appetizers

When I was first making it, the recipe simply called for spice. When I asked her about this, she went to her pantry, picked up a bottle, handed it to me and said, Yes, spice. It was poultry seasoning. Thats not something I would have thought of to use with beef, but it works very well in this recipe. INGREDIENTS 1 pound ground beef 2 carrots, finely diced 1 large potato, finely diced 1 medium onion, finely diced 1 cube beef bouillon 1 tablespoon poultry seasoning 2 cups warm water 2 tablespoons cornstarch pastry dough, enough for a 2 crust pie METHOD 1. In a large saucepan, over medium-high heat, brown the ground beef until it is no longer pink.

Be sure to break up the ground beef so there are no large lumps. 2. Remove from heat and drain off the fat. 3. To the browned ground beef, add the finely diced carrots, onions and potatoes and mix thoroughly. 4.

Add two cups of warm water and one crumbled bouillon cube to the saucepan. 5. Mix a two tablespoons of cornstarch with just enough water to create a thin paste. Set aside. 6. Return the saucepan to the stove and heat over medium-high heat until the mixture begins to boil.

Make sure that the bouillon cube has completely dissolved. 7. Reduce heat slightly and allow mixture to simmer for about 5-8 minutes to ensure the vegetables get cooked properly. 8. With the meat mixture still simmering, stir the cornstarch mixture to make sure there are no lumps and gradually add it to the simmering meat mixture, stirring constantly. Once the mixture is thickened (it must be very thick and not runny at all), remove from heat and cool completely.

If you try to add a hot mixture to the pastry, the pastry will break down and it just wont work. 9. Pre-heat the Oven Before you start to assemble the appetizer-size Cornish pasties, turn on your oven so that it will be at 400F. when youre ready to bake them. 10. 11. 11.

Filling the Pastry Before you fill the pastry, wet the edges of the circle. This will help to seal the pastry. Place about 2 tablespoons of the filling in the middle of the circle of pastry. GENTLY, fold the pastry over like you would for a turnover, and press all along the edge to seal. GENTLY transfer each pasty to a slightly greased baking sheet. The number you end up with will be determined by either the amount filling you use or the amount of pastry you have.

Either leftover pastry or filling can be frozen for use later. 12. Baking the Baby Cornish Pasties Bake at 400F. for 15-20 minutes. You want the pastry to be golden brown. The filling may bubble out a little, but thats okay, just as long as the pastry isnt coming apart.

When the pastry is golden brown, remove from the oven and cool on a wire rack. Pasties can be served hot, warm or room temperature.

INGREDIENTS 1 - 12 ounce tin corned beef 2 tablespoons mayonnaise 2 teaspoons hot sauce cup onion, finely chopped lime juice, of lime lime zest, of lime cup green bell pepper, finely chopped cup tomato, roma, finely chopped 8 bread slices METHOD 1. Remove the corned beef from the tin. In a medium-size bowl, mash the corned beef with a fork. 2. Add all of the remaining ingredients, with the exception of the bread slices, to the corned beef and mix until all the ingredients are thoroughly combined. 3.

Make sandwiches with the sliced bread and the corned beef mixture. 4. Remove the crusts from the sandwiches and cut each sandwich into 4 wedges. 5. Arrange on a serving platter and serve.