Ingredients

The following ingredients have 6 Servings
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled
  • 1/2 cup cold water
  • 2 egg yolks, divided
  • 1 lb ground beef (can also use 1 lb leftover roast, chopped)
  • 1 lb waxy potatoes, such as red or Yukon gold, diced
  • 2 carrots, peeled and diced
  • 1 small onion, diced
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • In a large mixing bowl, whisk together the flour and salt.
  • Cut butter into small pieces and using two forks, a pastry blender, or your fingers, work it into the flour until it becomes a crumbly mixture.
  • Mix together water and one of the egg yolks, then add to the flour mixture. Mix until all flour is incorporated, then turn out onto a clean surface and knead until the mixture comes together completely.
  • Wrap in plastic wrap and chill dough at least 30 minutes.
  • When ready to bake preheat oven to 400°F and line a baking sheet with parchment paper.
  • To make the filling:
  • In a large skillet over medium-high heat, season the ground beef with salt and pepper and brown until no longer pink. Remove meat to a bowl and set aside.
  • To the same skillet, add potatoes, onion, and celery and cook until mostly soft, 6-8 minutes. If there isn't enough fat leftover from the beef, add olive oil or butter to the skillet before adding vegetables.
  • Add garlic, rosemary, and thyme and cook until fragrant, about 1 minute. Add Worcestershire sauce and cook 1 minute more.
  • Add vegetable mixture to bowl with beef and stir to combine. Season to taste with salt and pepper and set aside to cool.
  • Once filling has cooled to room temperature, you can assemble the pasties.
  • Flour a clean surface and divide dough into 6 portions. Roll each ball out into a 3/8-inch thick circle, trimming edges to neaten, if needed.
  • Wet the edges of your dough with some water, then spoon cooled beef mixture over a little less than half of the dough, leaving a 1/2-inch border.
  • Fold dough over the filling and seal edges by crimping or using a fork to press the dough layers together.
  • Transfer pasty to prepared baking sheet and cut three small slits in the top as a vent. Repeat with remaining pasties.
  • Whisk together remaining egg yolk with 2 tablespoons water and brush over the top of each pasty. Bake until golden brown, 30-40 minutes.
  • Note: If you plan to freeze some of the pasties, skip the egg wash and bake for only 20 minutes. Later, brush frozen pasty with egg wash, then bake at 400°F for 20 more minutes.