Beef Pasties

1. 1
   prep · ~30 min

   Make the pastry dough.

   1.Whisk 3 cups flour and a pinch of salt in a large bowl.

   2.Cut in cold cubed butter with a pastry cutter or your fingers until mixture resembles coarse crumbs.

   3.Drizzle in ice-cold water 1 tablespoon at a time, tossing with a fork, until dough just comes together.

   4.Gather into a disc, wrap in plastic, and refrigerate for 30 minutes.
2. 2
   prep · ~5 min

   Combine and season the filling.

   1.In a large bowl, combine diced beef, potato, rutabaga, and onion.

   2.Add salt, black pepper, and garlic powder.

   3.Toss everything together by hand until the seasonings are evenly distributed.

   TIPKeep the filling dice small and uniform — about 1/4-inch — so everything cooks through evenly inside the pastry.
3. 3
   prep · ~1 min

   Preheat oven and prepare baking sheet.

   Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

4. 4
   assemble · ~10 min

   Roll out the dough and cut circles.

   1.Divide chilled dough into 6 equal portions.

   2.On a lightly floured surface, roll each portion into a circle about 8 inches in diameter.

   3.Trim edges with a knife, using a small plate as a guide if needed.
5. 5
   assemble · ~8 min

   Fill and seal the pasties.

   1.Spoon a generous cup of filling onto one half of each dough circle, leaving a border.

   2.Dot the filling with a small pat of butter if you like extra richness.

   3.Fold the empty half of dough over the filling to form a half-moon shape.

   4.Pinch edges together firmly, then crimp with a fork or twist into a rope-like seal.

   TIPA tight seal is essential — press out any air and crimp well to prevent leaks during baking.
6. 6
   prep · ~2 min

   Brush with egg wash and vent.

   1.Place pasties on the prepared baking sheet, spaced 2 inches apart.

   2.Brush the tops generously with beaten egg.

   3.Cut 2-3 small slits in the top of each pasty for steam to escape.
7. 7
   bake · ~50 min

   Bake until deep golden brown.

   Bake at 375°F for 45-50 minutes, rotating the pan halfway through, until the crust is deep golden brown and the filling is bubbling through the vents. Internal temperature of the beef should reach 160°F.

8. 8
   rest · ~10 min

   Let the pasties rest before serving.

   Remove from the oven and let cool on the baking sheet for 10 minutes. Serve warm with ketchup or brown gravy on the side.

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