3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten
8 oz. ground beef (or skirt steak, finely chopped)
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish
- In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
- Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
- With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
- Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
- Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
- While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
- Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
- Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
- Seal edges with a fork and repeat with remaining pasties.
- Transfer to lined baking sheet and brush the tops of dough with beaten egg.
- Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
- Serve hot with brown mustard and enjoy!