| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 55 min |
| Yield: | 6 pasties |
Ingredients
- 2 1/2 cups all-purpose flour, plus more as needed
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 large egg, separated
- 1 tablespoon cider vinegar
- 12 ounces sirloin steak, cut into 1/4-inch dice
- 1 medium carrot, finely diced (about 3/4 cup)
- 1 medium russet potato, peeled and finely diced (about 1 cup)
- 1 small rutabaga, peeled and finely diced (about 1 cup)
- 1/2 medium onion, finely chopped (about 1 cup)
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Spicy Ketchup, recipe follows
- 1/2 cup ketchup
- 2 tablespoons chopped pickled jalapeno plus 2 teaspoons brine from the jar
- 1 teaspoon Worcestershire sauce
Instructions
- For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
- For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
- To make the pastries, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pastry with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
- Preheat the oven to 400 degrees F.
- Brush the chilled pastries with egg wash. Bake the pastries 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
- Serve the pastries with Spicy Ketchup.
- Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 588 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 19 g |
| Cholesterol | 136 mg |
| Sodium | 599 mg |
Reviews
We liked it but will tweak it more.Family didn’t like the ketchup so I quickly whipped up some beef gravy. We found that better.
Suggestion: Make the slits in the hand pies AFTER you apply the egg wash. This way you won’t clog the slits you made in pies for steam releasing. Hope this helps. Love your videos.
The five stars are for the crust!! I didn’t make the filling, but used a chicken pot pie recipe instead. The crust was very easy to work with and came out so light and tasty!! Will be my go to from now on!!!
I made these with a minor change. My husband doesn’t like rutabaga, so I increased the potato and added some shredded cheddar to each pie. They were so tasty! This recipe makes a fantastic crust that I’ll use for other things. when I made them over two weeks ago, we ate half of the recipe. I wrapped the remaining pies individually and froze them. Today I thawed them for an hour, then put them on a cookie sheet in a 350 oven for about 20 minutes. They came out as flaky as the day they were made. These are so much like the pasties I grew up with in the Midwest, and those that I’ve had in the UK.
Delicious. Definitely similar to the pasties I grew up eating in the U.P.
I cheated but my what a hit. I was in a huge hurry and had a NY steak. I made two 6” individual pies. I skipped dough and used store bought pie dough. I did one with a bottom crust and top crust and one pie with only the top crust. I did filling as written except for rutabaga. In one I added peas. Did egg wash on crust plus a few small cuts for steam release. Baked per pie dough box instructions. They came out looking great. Tasted delicious.
Bottom crust was done as well as potatoes and steak! Will make again as a hand pie or maybe one big pie. You have options.
Oh I used store bought Heinz jalapeño ketchup !
Bottom crust was done as well as potatoes and steak! Will make again as a hand pie or maybe one big pie. You have options.
Oh I used store bought Heinz jalapeño ketchup !
Awesome! I tried a different pastie recipe and it was horrible! This one is !!
Delicious! With a cup of filling, definitely roll the dough in an oval as instructed, a circle made it hard to close and seal them. I did diced hanger steak, potato, peas, carrots, onion garlic, worcestershire sauce and smoked provolone for the filling….next we will try ground lamb, mint sauce, potato, peas and my sister suggested a Tex Mex version with ground beef, beans and cheese……tons of diffferent variations to try.
Honestly so comforting and flavorful. Rolling out dough usually makes me avoid recipes but this one was so easy to work with. And the perfect amount of dough to filling ratio! I used a curry ketchup instead for dipping and highly recommend if you aren’t into jalapeño.
Very easy! Reminded me of when I was a kid. My Mom used to make something similar. She would make one big pie instead of individual pies. Loved the spicy catsup. My husband is not a fan of the catsup so he used jalapeno ranch. Will definitely have again!! Yum!!