Description
Delicious hand-held pies filled with seasoned beef, potatoes, and root vegetables, perfect for a cozy fall meal.
Ingredients
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 1 lb lean beef, cut into small cubes
- 2 medium potatoes, peeled and diced small
- 1 medium onion, finely chopped
- 1 large carrot, peeled and diced small
- 1/2 cup rutabaga or turnip, diced small (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 large egg, beaten (for egg wash)
- 2 tablespoons milk or cream (for egg wash)
Instructions
- Make the pastry: In a large bowl, whisk flour and salt. Add cold butter cubes and rub between your fingers or use a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter. Sprinkle ice water a tablespoon at a time, mixing gently until dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
- Prepare the filling: Toss beef, potatoes, onion, carrot, and rutabaga in a bowl. Add thyme, salt, and pepper, and mix gently to combine.
- Assemble the pasties: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. On a floured surface, roll dough into a 12-inch circle and cut into six equal rounds (about 6-inch diameter). Place 1 generous scoop of filling on one half of each round, leaving a border. Brush the edge with water, fold over, and crimp the edges tightly to seal.
- Bake: Place pasties on the prepared baking sheet. Mix egg and milk, brush over the tops for a golden finish. Bake 35–45 minutes until pastry is golden and filling is cooked through. Let rest 5 minutes before serving.
Notes
To ensure a flaky pastry, keep ingredients cold and avoid overfilling. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British