Beef Pasties

Instructions

1. 1

   Prepare the Pastry Dough

   • In a large bowl, whisk together 2.5 cups of all-purpose flour and 1 tsp of salt.
   • Add 1 cup of cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to clump together. Do not overmix.
   • Turn the dough onto a clean surface, gather it into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30-60 minutes to allow the gluten to relax.
2. 2

   Make the Filling

   • While the dough chills, prepare the filling. In a large bowl, combine the cubed beef, diced potato, chopped onion, and diced rutabaga.
   • Season the mixture with 1.5 tsp of salt and 1 tsp of black pepper. Toss thoroughly to ensure everything is evenly coated.
3. 3

   Assemble the Pasties

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Remove the chilled dough from the refrigerator and divide it into 4 equal portions.
   • On a lightly floured surface, roll one portion of dough into a 9-inch circle, about 1/8-inch thick.
   • Mound one-quarter of the filling onto one half of the dough circle, leaving a 1-inch border around the edge.
   • Dot the top of the filling with 1 tablespoon of butter.
   • Lightly brush the dough border with water. Fold the empty half of the dough over the filling to create a half-moon shape.
   • Press the edges together firmly to seal. Crimp the sealed edge by folding it over itself to create a 'rope' pattern, or press with the tines of a fork.
   • Using a sharp knife, cut two small slits on top of the pasty to allow steam to escape during baking. Repeat with the remaining dough and filling.
4. 4

   Bake to Golden Perfection

   • Carefully transfer the assembled pasties to the prepared baking sheet.
   • In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops and sides of the pasties evenly with the egg wash for a golden, shiny finish.
   • Bake in the preheated oven at 400°F (200°C) for 20 minutes.
   • After 20 minutes, reduce the oven temperature to 350°F (175°C). Continue baking for another 30-35 minutes, or until the crust is a deep golden brown and the filling is tender (a skewer should easily pierce the vegetables).
   • If the crust begins to brown too quickly, you can tent it loosely with aluminum foil.
5. 5

   Rest and Serve

   • Remove the pasties from the oven and let them rest on the baking sheet for at least 10 minutes before serving. This crucial step allows the juices in the filling to redistribute, preventing them from running out when cut.
   • Serve warm, either on their own or with a side of gravy or ketchup.