Saturday, April 26, 2008

Roast Beef Pasties - Adapted from a Newspaper Recipe

We started with leftover roast beef but believe that browned hamburger could be used as well.  Start by pressing out 8 "grand" size biscuits into 5" circles.  Saute 1/2 med. onion, chopped, 1 clove minced garlic, 1/4C kalamata olives, 1/4C pepperonicini, chopped in 2T olive oil.  Add 6oz. thinly sliced roast beef, 2T red wine, 1T Worchestershire sauce and heat until most of the liquid is gone.  Spoon the mixture onto 4 of the biscuits, cover and seal the edges with the other 4 biscuits.  Bake at 450 F for about 15 min. or until the biscuits are nicely browned.  
We served the pasties with a cold asparagus salad made by blanching some asparagus (we like ours on the crispy side) by wrapping it in moist paper towel and cooking on high in the microwave for 1 min.  Mix it with thinly sliced mushrooms and dress with a balsamic vinaigrette made with 1/4C olive oil and 4T balsamic vinegar.  Mix in some chopped basil or oregano and top with shards of parmesan cheese.



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