Beef Pasty

Beef Pasty are traditional meat hand pies from the Cornish area of England. They are truly a delicacy of flakey pastry, potatoes and savory meat filing. Perfect to make ahead. Have a grab and go hearty meal. It has a comforting, homey feel that makes you want to return to it.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 Servings

Calories: 1,163 kcal per serving

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 ½ pounds - Ground beef
1 - Onion
1 tsp - All Purpose Seasoning

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.

Nutrition