Name: Beef Pasty
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 Servings
Cuisine: American
Ingredients: 6 cups All purpose flour; 2 cups Vegetable Shortening; 2 teaspoons Salt; 2 cups Water; 2 Russet potatoes; All Purpose Seasoning; 6 teaspoons Butter; 1 Egg; 1.5 pounds Ground beef; 1 Onion; 1 tsp All Purpose Seasoning

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Beef Pasty

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add the flour, shortening and salt to the bowl of a food processor.

Pulse until mixture resembles crumbs.

Slowly add water until dough forms a ball. You may not use all of the water.

Remove dough ball from food processor and wrap in plastic wrap.

Refrigerate for 30 minutes.

Combine all of the filling ingredients in a bowl and mix until combined.

Refrigerate until ready to use.

Preheat oven to 350 degrees F.

Place potato slices in ice water.

Remove chilled dough from refrigerator and lightly flour your work surface.

Lined a rimmed baking sheet with parchment paper.

Take a 1/2 cup portion of dough and roll into and 8 inch circle.

Place 1/3 cup of the meat mixture on half of the dough circle, leaving about 1/4 inch margin.

Place a single layer of potato slices on top of meat mixture.

Season with a pinch of House Seasoning Blend.

Top with 1 teaspoon butter.

Fold the portion of dough without filling on top of the meat mixture to form a half circle.

Crimp the edges tightly.

Transfer to baking sheet.

Use a sharp knife to cut three slits in the top of the pasty.

Repeat with remaining dough and meat mixture. You should have 6-8 pasties.

In a small bowl, beat the egg.

Brush the Egg wash on top of each Pasty.

Bake for 1 hour or until golden brown.

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Tips & Tricks (5)

Keep Your Pastry Cold for Maximum Flakiness ❄️
Chill your butter, shortening, and dough between steps to prevent gluten development and ensure a tender, flaky crust that shatters beautifully when bitten into.
Pre-Cook Your Potatoes Partially 🥔
Cube and parboil your russet potatoes for 5-7 minutes before adding to the filling so they cook through evenly without drying out the meat or making the pastry soggy.
Create an Egg Wash Seal 🥚
Brush the pastry edges with beaten egg before sealing to create an airtight seal that prevents filling leakage and gives you a gorgeous golden-brown finish when baked.
Brown Your Ground Beef Properly 🍖
Cook ground beef in a hot skillet without crowding until deeply browned, then drain excess fat completely to avoid a greasy pasty and maintain the pastry's structural integrity.
Make-Ahead Freezer Strategy ❄️
Assemble pasties unbaked and freeze them on a sheet tray before wrapping—they'll bake perfectly from frozen with just 5-10 extra minutes, making them ideal for grab-and-go meals throughout the week.