Beef And Potato Pasties
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
47
Sourness
33
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 medium
Onion (finely chopped about 1 cup)1 large
EggDirections:
1
Mix 2 1/2 cups flour and 1 tsp
2
Salt in a large bowl
3
Cut 10 Tbsp
4
Butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces)
5
Work butter into flour with your fingertips until mixture resembles breadcrumbs
6
Pour 3/4 cup boiling water over and mix with a wooden spoon
7
Knead with your hands until dough just starts to form
8
Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball
9
Divide into 4 portions, shape into rounds, and chill until ready to use
10
Preheat oven to 375°F
11
Mix beef, potato, onion, pepper, and 1 tsp
12
Salt in a large bowl
13
Roll out each round to a 9"-diameter circle on a lightly floured work surface
14
Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle
15
Cut remaining 1/2 Tbsp
16
Butter into 4 pieces; place on each mound of filling
17
Pull bottom half of dough over filling; crimp with your fingers to seal
18
(Alternately, use a fork to seal
19
) Beat egg and a pinch of salt in a small bowl
20
Using a pastry brush, brush each pasty with egg wash
21
Cut a couple small slits in top of pasty
22
Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45–60 minutes
23
Serve with butter and ketchup, if desired
24
Mix 2 1/2 cups flour and 1 tsp
25
Salt in a large bowl
26
Cut 10 Tbsp
27
Butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces)
28
Work butter into flour with your fingertips until mixture resembles breadcrumbs
29
Pour 3/4 cup boiling water over and mix with a wooden spoon
30
Knead with your hands until dough just starts to form
31
Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball
32
Divide into 4 portions, shape into rounds, and chill until ready to use
33
Preheat oven to 375°F
34
Mix beef, potato, onion, pepper, and 1 tsp
35
Salt in a large bowl
36
Roll out each round to a 9"-diameter circle on a lightly floured work surface
37
Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle
38
Cut remaining 1/2 Tbsp
39
Butter into 4 pieces; place on each mound of filling
40
Pull bottom half of dough over filling; crimp with your fingers to seal
41
(Alternately, use a fork to seal
42
) Beat egg and a pinch of salt in a small bowl
43
Using a pastry brush, brush each pasty with egg wash
44
Cut a couple small slits in top of pasty
45
Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45–60 minutes
46
Serve with butter and ketchup, if desired