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Top Rated Pasty Recipes

Coconut Snowball Cupcakes
These coconut cupcakes are prefect for all occasions — a tropical treat during the summer and a wintry snowball when the weather gets cold. With coconut in the cake, the custard filling, and the frosting, you’re guaranteed to get lots of sweet, coconut flavor. This delicious cupcake recipe is courtesy of Matt Lewis and Renato Poliafito for PaperChef.Click here to see more of our best cupcake recipes. 
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5

Pure Food: Eat Clean with Seasonal, Plant-Based Recipes
What’s perfect for one person may not be for another, but trust me when I say you will think this veggie burger is as near to perfect as one can get. It’s hearty, mild in flavor, and rich — a fantastic mimic of a beef burger. I don’t care for spicy veggie burgers or overly flavorful ones, because I think the most important characteristic is a moist, meaty texture, which the mushrooms and grapeseed oil help achieve. I sometimes like to make my own bread crumbs using a local organic sourdough bread. I just let it sit on the counter to dry out a bit, and then pulse it into fine crumbs.These burgers are great served with the usual bun, lettuce, tomato, red onion, and condiments. I have also baked this in a bread pan for a homemade meat loaf, and served it with garlic and thyme mashed potatoes.In Pure Food: Eat Clean with Seasonal, Plant-Based Recipes Veronica Bosgraaf shares her easy vegetarian recipes — many of which are vegan and gluten-free, too — and tips for "cleaning" one's kitchen and lifestyle, from removing processed foods from the shopping cart at the supermarket to getting rid of chemical cleaners. Organized by month of the year, the recipes make use of whole grains, fresh produce, and other unprocessed ingredients, steering clear of refined sugar and grains and hydrogenated fats.  Pure Food shows the simple steps busy home cooks can take to make their cooking more healthful—and delicious.
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4.5

This southern style breakfast will fill you up fast, but savor each bite! It's a great way to start your morning. 
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4

While steeped in history, hot cross buns are fun to give a new and innovative twist to. This recipe, created by Jorj Morgan, gives them a citrusy bite, with orange zest and an orange-infused icing. 
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4

Melitinia (Sweet Cheese Tartlets)
Fresh, soft Greek whey cheese forms the filling for this tart by Diane Kochilas, flavored with mastic, a Greek spice. If you can find it, use either myzithra made from sheep's or cow's milk, or anthotyro, made with sheep's or goat's milk. Otherwise, use the freshest ricotta you can find. Click here to see My Big Fat Greek Easter.
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4

Spicy Hungarian Goulash
I love this dish in late fall and winter. It is a great warming dish that is perfect for cold nights. I’ve been eating this for as long as I can remember. The best I’ve ever had was at a German restaurant near where I grew up called the Alpenhof. The restaurant has since closed, but the memory of this soup will remain with me forever. Whenever we ate there my family always started with the goulash. This is my version of this spicy beef stew. Serve it over some buckwheat spätzle for an entrée sized portion. If you’re having more people, then simply double the recipe.
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3.608695

Veggie Burger
While all veggie burgers are great alternatives as far as cows are concerned, some pack tons of fat and calories. These barbecue-ready picks, however, boast the protein of beef burgers without the fat, plus a boost of fiber, if you don't have the time to make your own. 1. Morningstar Spicy Black Bean Burgers Nutrition: 120 calories, 11 g protein, 4 g fat Have water on hand for these fiery burgers. 2. Amy’s All-American Veggie Burger (vegan) Nutrition: 140 calories, 13 g protein, 3.5 g fat Redefine the "all-American" meaty barbeque. 3. Gardein Ultimate Beefless Burger Nutrition: 130 calories, 17 g protein, 5 g fat This burger is "beefed up" with textured vegetable protein. 4. Boca Cheeseburger Nutrition: 100 calories, 13 g protein, 4.5 g fat Cheesy goodness without all the fat. 5. Dr. Praeger’s Meatless All-American Burger Nutrition: 130 calories, 15 g protein, 4 g fat This burger holds up great on the grill. — Nancy Ryerson, HellaWella
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3.5625

Ceviche
Chef Rick Bayless makes this light and refreshing ceviche recipe that will work wonderfully as an appetizer for an alfresco dinner party or a Sunday afternoon barbecue. 
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3.055555

This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.
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2.939395

by
JustJanS
My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!
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by
QueenBee49444
A delicious meat pie, the directions do not include the ingredients for the "pie crust" or the gravy. Feel free to use your favorite pie crust and gravy recipe. Originally, pasties were made for miners. Their wives (or mothers) used lard to make the crusts. Once the pasties were cooked, they were wrapped tightly until lunch time and easily eaten - perhaps like a warm sandwich. Now, we eat pasties smothered in gravy, using a knife & fork. I've submitted this recipe using diced chicken. Pasties can be made with diced or ground meat, with chicken, beef, fish or vegetarian - the choice is yours. Be creative! If you ever have a chance to visit Michigan, Up North, I highly recommend stopping in one of the many pasty shops to try the real thing! In the meantime, I hope you enjoy this recipe.
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by
anon-nt9m0bju1nk1@base.google.com (Recipe Binder)
A calzone made out of a chicken pot pie. Apparently these were originally made for miners to stick in the front pockets of their overalls and carry around with them until lunchtime. I don't think I believe it, but it makes for a good story ...
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