Beef Pasties are a hearty and traditional handheld pastry, hailing originally from Cornwall, England, where they were a staple for miners who needed a filling and portable meal. These pasties consist of a tender and flaky pastry crust enveloped around a savory filling of beef, potatoes, carrots, and onions, seasoned simply with salt and pepper. Often, the ingredients are diced finely and cooked inside the pastry, allowing their flavors to meld beautifully as they bake. Beef pasties are perfect for a warm, satisfying meal, especially on chilly days. They can be enjoyed fresh out of the oven, or cooled to room temperature, making them ideal for picnics or a convenient lunch on the go.
Ingredients:
For the Pastry:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup vegetable shortening, chilled
- 6-8 tablespoons ice water
For the Filling:
- 1/2 pound beef skirt steak, finely chopped or minced
- 1 medium potato, peeled and finely diced
- 1 small carrot, peeled and finely diced
- 1 small onion, finely chopped
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Directions:
- Prepare the Pastry:
- In a large bowl, mix together the flour and salt. Add the butter and shortening. Use a pastry cutter or your fingers to rub the fats into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring with a fork until the dough just comes together. Turn out onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
- Make the Filling:
- In a mixing bowl, combine the chopped beef, potato, carrot, and onion. Season generously with salt and pepper, and mix well to ensure the filling is evenly seasoned.
- Assemble the Pasties:
- Preheat your oven to 375°F (190°C).
- Divide the chilled dough into four equal parts. Roll each piece into a round about 6-8 inches in diameter.
- Place a quarter of the filling mixture on one half of each round, leaving a margin at the edge. Brush the edges with some of the beaten egg, fold the dough over the filling to form a semi-circle, and press the edges together. Crimp the edges to seal.
- Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
- Bake the Pasties:
- Bake in the preheated oven for 45 minutes, or until the pasties are golden brown and the filling is cooked through.
- Serve:
- Allow the pasties to cool for a few minutes before serving. They can be eaten warm or at room temperature.
Beef Pasties offer a delicious taste of Cornish tradition, complete with a robust and satisfying filling encased in a buttery, flaky pastry. Whether you’re recreating a bit of heritage or simply enjoying a filling meal, these pasties are sure to be a comforting and enjoyable treat.
