From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Beef Pasty
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Instructions
1
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Add the flour, shortening and salt to the bowl of a food processor.
2
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Pulse until mixture resembles crumbs.
3
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Slowly add water until dough forms a ball. You may not use all of the water.
4
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Remove dough ball from food processor and wrap in plastic wrap.
5
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Refrigerate for 30 minutes.
6
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Combine all of the filling ingredients in a bowl and mix until combined.
7
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Refrigerate until ready to use.
8
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Preheat oven to 350 degrees F.
9
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Place potato slices in ice water.
10
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Remove chilled dough from refrigerator and lightly flour your work surface.
11
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Lined a rimmed baking sheet with parchment paper.
12
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Take a 1/2 cup portion of dough and roll into and 8 inch circle.
13
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Place 1/3 cup of the meat mixture on half of the dough circle, leaving about 1/4 inch margin.
14
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Place a single layer of potato slices on top of meat mixture.
15
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Season with a pinch of House Seasoning Blend.
16
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Top with 1 teaspoon butter.
17
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Fold the portion of dough without filling on top of the meat mixture to form a half circle.
18
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Crimp the edges tightly.
19
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Transfer to baking sheet.
20
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Use a sharp knife to cut three slits in the top of the pasty.
21
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Repeat with remaining dough and meat mixture. You should have 6-8 pasties.
22
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In a small bowl, beat the egg.
23
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Brush the Egg wash on top of each Pasty.
24
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Bake for 1 hour or until golden brown.
My Calorie Intake
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About the Cook
Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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