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beef pasty recipe rough and tumble farmhouse

Beef Pasty

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Prep Time 1 hour
Cook Time 40 minutes
Servings: 2
Ingredients Equipment Method

Ingredients
  

Filling
  • 1 Pound Leftover beef roast chopped OR 1 pound browned ground beef
  • 1 Potato - Red is my preference
  • 2 Carrots chopped or diced
  • 1/2 onion chopped or diced
  • 3 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Brown Mustard
  • 2-3 teaspoons thyme
  • 2 cloves of garlic minced
  • Black pepper and salt to taste
  • Other herbs as you like!
Crust
  • 3 Cups of All Purpose Flour
  • 1/4 Cup Ice Water
  • 1 Cup Cold Butter cubed

Equipment

  • Cutting Board
  • Knife
  • Pan to Sautee
  • Two mixing bowls
  • Rolling Pin
  • Cookie Sheets
  • Parchment Paper
  • Fork
  • Knife or other cutting device like a pizza cutter

Method
 

Pie Crust
  1. Hand Pie Crust
  2. Combine three cups flour with one cup of cubed butter.
  3. Use a fork to incorporate the butter with the flour until it is the texture of coarse sand. A few small lumps are fine.
  4. Drizzle in the water slowly, using your fork to incorporate it into the dough.
  5. You'll need to use your hands then to fully combine the water, flour, and butter. Your goal is to handle it as quickly as possible, forming it into a dough ball. It should be a little moist but not sticky.
  6. If it isn't coming together, add more water a tablespoon at a time until it shapes into a ball.
  7. Wrap it with saran wrap or a plastic bag and place in the fridge for one hour.
  8. While the dough chills, make the filling.
  9. Beef Pasty Filling
  10. Either chop or dice, depending on your texture preference, the potato, carrots, and onion.
  11. Sautee them in butter until they have softened somewhat but are still a little firm.
  12. Depending on the size of your pan you can sauté them all at once or individually.
  13. If you are using ground beef, cook that in the same pan until browned.
  14. Combine the vegetables and meat in a large bowl, tossing until they are thoroughly mixed.
  15. In a smaller bowl, combine the Worcestershire sauce, mustard, thyme, garlic, and any other herbs you choose.
  16. Drizzle that over the meat and vegetable mixture and toss to coat.
  17. Allow this to cool completely before adding it to the pastry.
Assembling the Pies
  1. Place a sheet of parchment paper on a cookie sheet and preheat the oven to 400 degrees Fahrenheit.
  2. Pull a hunk of dough from the ball, a little bigger than a golf ball. Leave the rest of the dough in the fridge.
  3. Lightly flour the countertop and roll out the dough into a rough circle.
  4. Take a large scoop of the filling and place it slightly of center to one side of the dough circle.
  5. Fold the other half over top of the filling, and press down the edges.
  6. Make sure no filling is under the dough seam or it won't seal properly.
  7. Next, take a fork and press around the edges to make sure it is thoroughly crimped shut.
  8. Slice off any extra dough with a pizza cutter or knife.
  9. Place the pasty on the parchment lined cookie sheet.
  10. Use a knife or kitchen scissors to snip three vent holes in the top.
  11. If you plan to eat these now, brush them with an egg wash (mix up one egg with two tablespoons water, then brush the top of the pasty) and bake for 30-40 minutes.
  12. If you plan to eat some of these later, do not put an egg wash on them. Bake them for only 20 minutes. See below for more on freezing them.
Freezing for Later
  1. If you plan to freeze a few rather than eat them right away, only bake them for twenty minutes. Do not put an egg wash on them. Allow them to cool completely on a wire rack.
  2. Once cooled, place in a ziploc bag. You can fit a few in a freezer bag. I recommend placing parchment paper between them so they don't stick when they freeze.
  3. To eat, you can pull one straight from the freezer and put it on a lined baking sheet. Brush with the egg wash mentioned above, then bake at 400 F for about twenty minutes.