Beef Pastie

Ingredients

• two pounds of the round or flank of beef
• enough raw potatoes to make two quarts of small cubes
• three teaspoonfuls and a half of salt
• half a teaspoonful of pepper
• two table-spoonfuls of chopped onion
• one generous pint of water
• three-fourths of a cupful of milk
• one generous pint of unsifted flour
• two level teaspoonfuls of baking-powder
• one table-spoonful of butter

Method

1. 1

   Cut the meat into cubes and mix with potatoes, onion, flour, salt, and pepper in a large dish.

2. 2

   Add water and cover.

3. 3

   Bake in a moderate oven for one hour.

4. 4

   Prepare the paste with remaining flour, baking powder, salt, and butter, then add milk.

5. 5

   Roll out and cover the dish, returning to the oven for a quarter of an hour, then cover with a dish and cook for fifteen minutes longer.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 131. The excerpt below is the record exactly as published.

Beef Pastie. Use for this savory luncheon dish two pounds of the round or flank of beef, enough raw potatoes to make VARIOUS MODES OF COOKING MEAT. 253 when pared two quarts of small cubes ; three teaspoon- f'uls and a half of salt, half a teaspoonful of pepper, two table-spoonfuls of chopped onion, one generous pint of water, three-fourths of a cupful of milk, one generous pint of unsifted flour, two level teaspoonfuls of baking- powder, and one table-spoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.