Spicy Beef Pasties

Behold the hand pie!!!  Savory or sweet, these are one of my favorite little snacks in the world. These spicy beef pasties were just what the doctor ordered.  Was feeling down in the dumps, so this is what took my mind off the bad news...for a while anyways. These are a labor of love, but in the end they are so rewarding.

Makes about 20 pasties
Dough

• 1 cup water
• 3/4 cup butter
• 2 3/4 cups flour
• 2 teaspoon salt
• pinch paprika

Filling

• 3 tablespoons olive oil
• 1 small yellow onion, peeled and minced
• 1/2 small red bell pepper, cored, seeded, and finely diced 
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• 1 pound left over roast beef
• salt
• 1 small russet potato, peeled, finely diced, and boiled partially
• 3 scallions, trimmed and chopped
• 1/4 cup shredded monterey jack cheese
• 1/4 cup frozen baby sweet peas 
• 1/2 cup of beef gravy (I used home made, but feel free to use a good Knorr pkg).

For the dough:
Heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour a little of the warm butter mixture in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

For the filling:
Heat oil in a large skillet over medium heat and cook the onions, bell peppers, paprika, red pepper flakes, white pepper, and cumin until onions are soft. Add beef and gravy. Season to taste with salt.  Place filling in a large bowl and when cooled, add potatoes and scallions. Mix to combine.

Preheat oven to 400. Spray a large baking pan with non-stick spray or line with parchment. Tear off pieces of dough to roll about 20 golf-sized balls. Using a rolling pin, roll out dough balls on lightly floured surface into 5″ circles. Place 3 tablespoons of filling in the center of each dough circle. Sprinkle filling lightly with cheese. Fold over and press edges firmly to seal. Crimp with the back of a fork. Place pasties on baking sheet and bake until golden brown, 15-20 minutes.

Baby Cakes

I love any kind of cake, period.  These little treats were absolutely yummy.  They are very simple and very addictive.

1/2 stick (1/4 cup) unsalted butter, room temperature
1/4 cup + 2 Tbsp flour
1/4 cup + 2 Tbsp flour cake flour (not self-rising)
3/4 tsp baking powder
1/8 tsp salt
1/4 cup + 3 Tbsp sugar
1 eggs
1/2 tsp vanilla
5 Tbsp milk

Method:
1.Preheat oven to 350 degrees. Grease your tins. I used a really cool individual square cake tin, I bought at the kitchen store for $8.99! You could use whatever works for you.
2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time, then beat in vanilla.
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
6. Divide batter in the prepared pan(s). Bake for 10-15 minutes. Allow cupcakes to cool in pan. Pop out and ice them.

My homemade icing:
2 cups icing sugar
1/2 tsp vanilla
2 tsp melted butter
enough milk to make the perfect consistency. (If the icing is too runny, simply add more icing sugar).

***I divided the icing up into smaller bowls, and added some food coloring and/or cocoa powder to each. Enjoy with your baby cakes and a tall glass of milk.

Delicious Spring Rolls

Ingredients:

1 piece  chicken breast- sliced thin
small handful of bean sprouts
precooked vermicelli noodles (about 1 cup)
1 large carrot – julienned
6 button mushroom – slice thinly
3 cloves garlic – finely chopped
3 spring onions – cut small
1/2 cup of water
1 egg - beaten
1 packet of spring roll wrappers
1 tbsp oyster sauce
3 tbsp soy sauce
1/2 tsp of sesame oil
Salt and pepper to taste

1. Heat up the frying pan with a tbsp of olive oil. Add in chopped garlic, onions and stir fry until fragrant. Add in chicken. Stir fry for a minute or until it changes color.
2. Add carrots and mushrooms. Stir fry for 2 minutes minute and add in all the seasonings and 1/2 cup of water. Continue cooking for another 3 minutes or until the carrots are soft. Add vermicelli noodles and bean sprouts. Set aside to cool.
3. Prepare a baking sheet and line it with parchment paper or aluminum foil. Lightly brush it with some vegetable oil.
4. Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.
5. Line all the spring rolls on the baking sheet. Lightly brush the spring roll with some vegetable oil.
6. Bake in a preheated 425 degree oven for 25 minutes or until lightly brown. Serve warm or room temperature with some chili sauce.