Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on March 13, 2025, 08:23:31 AM
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Saw these on the internet, so had to give a try.
First up, what I call a pockets. Pillsbury biscuit rolled out then filled with a ground beef and cheddar cheese mix (seasoned as you like and about 10 oz of beef and equal amount of cheese.) Put a big spoonful on the biscuit, fold over, seal edge with fork and brush with melted butter and parm cheese. Folks seemed to like them. I think I will try ham and cheese next time.
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Next up a Springtime/Easter Pie made with 3 different jellos (lemon, blue berry and grape) each with a bit of cream cheese and Cool Whip added to make it lighter and fluffier. My decorating skills aren't great, but you get the gist of what could be done. Very pretty but not much flavor and a lot of work!
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The pocket sandwiches were great! Would have liked 5 instead of 2! The pie was very colorful and pretty, but the grape flavor was overwhelming the other flavors!
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Saw these on the internet, so had to give a try.
First up, what I call a pockets. Pillsbury biscuit rolled out then filled with a ground beef and cheddar cheese mix (seasoned as you like and about 10 oz of beef and equal amount of cheese.) Put a big spoonful on the biscuit, fold over, seal edge with fork and brush with melted butter and parm cheese. Folks seemed to like them. I think I will try ham and cheese next time.
It looks a lot like a pasty, just add a little rutabaga, onions, and carrots! Pasties are big in Northern Michigan. Using the biscuit crust would be much easier than trying to make the traditional pie crust.
The pasty came to the United States when Cornish miners immigrated here in the 1840s. The dish can be dated all the way back to 1150 in England. The pasty gained popularity with miners because it was easy to bring into the mines, kept them full throughout the long workdays and could stay warm up to 10 hours. If the pasty did become cold, miners could easily heat them up by placing it on a shovel and warming it up over a heat-lamp candle.
https://www.ahealthiermichigan.org/stories/food-and-recipes/the-history-of-an-up-north-staple-pasties
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Kristin, how were they cooked? They look great. Similar to an empanada, a pierogie, or those things that the people in Nebraska eat.
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Kristin, how were they cooked? They look great. Similar to an empanada, a pierogie, or those things that the people in Nebraska eat.
Put in the oven at 350 degrees for between 16 and 18 minutes -- kind of have to watch to make sure not under or over cooked.
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Those look great, would you mind sharing your choice of spices?
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very very nice I loved the rainbow pie