Hi, I’m Kate. Today, I’m gonna show you how to prepare ridley’s pasty recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ridley’s Pasty Recipe
Ridley’s Pasty is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Ridley’s Pasty is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have ridley’s pasty using 16 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Ridley’s Pasty:
- Prepare 3 cups flour (Redmill all-purpose unbleached), sifted
- Get 1 1/4 tsp salt
- Prepare 6 tbsp unsalted butter (Tillamook)
- Prepare 6 tbsp lard (Armour)
- Prepare 2 cups cold water
- Make ready 1 rutabaga, diced
- Make ready 1 yellow onion, diced
- Prepare 15 (approx) small redskin potatoes, diced
- Get Salt/Pepper to taste
- Make ready 1 lb lean (90/10) beef
- Get 1 lb ground
- Get 1/4 cup Worcestershire sauce
- Take Ridley’s Butcher Shop Season All
- Get Crushed Rosemary
- Prepare 2 cups hand shredded pepper jack cheese from block (Tillamook)
- Prepare Melted butter for brushing inner side of crust
Steps to make Ridley’s Pasty:
- Dice butter into small pieces and place in freezer.
- Measure lard into bowl and place in freezer.
- Measure flour and sift. Add salt and place in freezer.
- Measure approx 2 c water, add ice, and place in freezer.
- While allowing these ingredients to cool, dice vegetables and combine in bowl. Add salt/pepper to taste. Also, combine meat in separate bowl with worcestershire sauce and add rosemary and season all to taste and place both in refrigerator.
- After crust ingredients have cooled, first remove butter and flour from freezer and combine with pastry cutter. Place back in freezer and allow to cool.
- After a short cooling period, remove flour/butter and cut in lard with pastry cutter. Place back in freezer for short period.
- After 15-30 min cooling period remove flour/butter/lard and water from freezer
- Slowly begin adding water to flour and mix by hand. Add only enough water to hold flour into a ball. Mix as little as possible to form a cohesive ball. Wrap in clear plastic wrap and place back in fridge. Cool for at least an hour, but, as long as a day before cooking. Can prepare dough in advance and freeze if making greater than a day in advance.
- After dough rests, cut into equal pieces and roll into 8circles. Can use 8 pie plate to keep size consistent. The key here is to get the crust the right thickness. It should be approx 1/4 or slightly less.
- Brush inner side of crust with butter. Place thin layer (1 piece thick) of vegetables on half of crust keeping 1/2 from edges and sprinkle with some cheese. Scoop meat by using ice cream scooper and place 1 scoop in the middle of vegetables and push flat. Then surround with more vegetables. Sprinkle vegetables and cheese on top of meat.
- Moisten edges with water, fold dough over filling, and seal by pressing fork along edges. Also, place 3 small slits in dough.
- Place on trivet/meat rack coated in lard/oil then place in a 10 iron skillet and cook at 350° for about 1 hour - 1 hour 30 mins or until crust is golden.
- Let stand in skillet for 10 minutes than top with gravy. For the true yooper experience, eat it warmed up the next day with some ketchup or bbq sauce.
- Wrap any additional in foil pre-cooked, freeze, and throw in oven when needing a quick, all-in-one meal. To cook, leave in foil, pre-heat oven to 350°, and cook 1- 1 1/2 hours until golden brown.
So that’s going to wrap it up for this special dish ridley’s pasty recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
