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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