Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 tsp salt
- ¾ cup cold unsalted butter, cubed
- ⅓ cup cold shortening
- 10–12 tbsp ice water
- 1 egg yolk (for sealing)
- 1 whole egg (for egg wash)
- 1 lb beef skirt or chuck, finely diced
- 1 large potato, diced
- 1 small rutabaga, diced
- 1 small onion, finely chopped
- Salt and black pepper to taste
- 1 tbsp fresh thyme (optional)
- 1 tbsp beef stock (optional)
Instructions
- Make the pastry by mixing flour, salt, butter, and shortening until crumbly. Add ice water gradually to form dough. Chill for 1 hour.
- Dice all filling ingredients into small cubes. Mix together in a bowl and season well.
- Roll out dough and cut into circles. Fill with mixture, fold, and crimp edges.
- Brush with egg wash and pierce tops. Bake at 400°F for 20 min, then 350°F for 25 min.
- Let cool slightly before serving. Enjoy warm or cold.
Notes
- Dicing ingredients evenly helps them cook perfectly together.
- You can freeze the assembled pasties before baking.
- For extra flavor, add a spoonful of gravy to the filling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pasty
- Calories: 520
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg