Beef and Potato Pasties
Recipe GLPRd4b2b1ff7c2be4
Crispy, golden hand pies filled with seasoned beef, potatoes, and onions. A hearty, portable main course with flaky pastry crust that's perfect for lunch or dinner. Serve warm with butter and ketchup.
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Ingredients
2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt, divided, plus more for seasoning
10 1/2 tablespoons unsalted butter, divided, plus more for serving
3/4 pound boneless beef chuck steak, cut into 1/2-inch cubes
1 medium russet potato, peeled and cut into 1/2-inch cubes
1/2 medium onion, finely chopped
3/4 teaspoon freshly ground black pepper
1 large egg
Ketchup, for serving (optional)
Directions
In a large bowl, combine 2 1/2 cups flour and 1 teaspoon salt. Cut 10 tablespoons cold butter into small cubes and add to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Pour 3/4 cup boiling water over the mixture and stir with a wooden spoon until a shaggy dough forms. Knead gently with your hands just until the dough comes together.
Turn the dough out onto a lightly floured work surface and knead for about 20 seconds until smooth. Shape into a ball, then divide into 4 equal pieces. Form each piece into a flat round disc, wrap individually in plastic wrap, and refrigerate until ready to use.
Preheat your oven to 375°F. In a large bowl, combine the diced beef, diced potato, chopped onion, remaining 1 teaspoon salt, and black pepper. Mix well until all ingredients are evenly distributed.
On a lightly floured work surface, roll out one chilled dough disc into a 9-inch diameter circle. Place about 3/4 cup of the beef-potato filling on one half of the circle, leaving a 1-inch border around the edges. Dot the filling with 1/8 tablespoon of the remaining butter. Fold the uncovered half of the dough over the filling and press the edges firmly to seal, either by crimping with your fingers or using a fork. Repeat with the remaining dough rounds and filling.
In a small bowl, beat the egg with a pinch of salt. Brush the top of each pasty generously with the egg wash. Using a sharp knife, cut 2–3 small slits in the top of each pasty to allow steam to escape. Transfer the pasties to a parchment-lined baking sheet and bake at 375°F for 45–60 minutes, until the pastry is deep golden brown and the filling is bubbling at the edges. Serve warm with butter and ketchup on the side if desired.
