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Beef and Vegetable Pasties
Ground beef, potato, onion, and carrot stuffed in a flaky butter pastry.
servings: 6
total time: 2 hours 45 minutes
recipe by: Frankie
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 12 TBSP frozen unsalted butter, cut into small cubes
- 3/4 cup cold water
- FILLING AND ASSEMBLY:
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 1 medium carrot, peeled and chopped small
- 6 ounce russet potato, peeled and chopped small
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 3 TBSP cold unsalted butter, cut into 6 slices
- 1 large egg, lightly beaten
Directions
- Add the flour, salt, and cold cubed butter to a large mixing bowl and stir to combine. Pour in the cold water and mix together using your hands until you can form it into a ball. Cover the dough ball and refrigerate for 1 hour.
- Take the dough out of the fridge and preheat the oven to 350°F. Pull out a baking sheet and set aside.
- In a large mixing bowl mix the beef, onion, carrot, potatoes, garlic, salt, and pepper using your hands until well combined. Set aside.
- Flour a work surface and divide the dough into 6 equal size pieces and form into balls. Roll the dough balls into circles roughly 8-inches in diameter.
- Divide the beef mixture evenly among the dough placing it on one half side of each dough circle leaving a 3/4-inch edge then top the beef mixture with a slice of butter. Fold the circles in half sealing in the beef mixture. Crimp the edges with your fingers or back of a fork to make sure theyre completely sealed then lay them on the baking sheet.
- Brush the tops generously with the beaten egg then use a fork to poke a few holes in the top of each pasty. Bake in the preheated oven for 45 to 50 minutes or until golden brown.
- Take the pasties out of the oven and set on a rack to cool for about 10 minutes before serving.
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