Meat and Potato Pasties (Reader Recipe From Erin Bried)

Photo by Ditte Isager
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 1,278 calories
    • Fat 71 g
    • Sat Fat 41 g
    • Cholesterol 271 mg
    • Sodium 822 mg
    • Protein 39 g
    • Carbohydrate 121 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 9 mg
    • Calcium 87 mg


  1. Check 1pound ground beef chuck (80 to 85 percent lean)
  2. Check 2 medium russet potatoes (1 pound), peeled and cut into 1⁄4-inch pieces
  3. Check 2 medium onions, finely chopped
  4. Check kosher salt and black pepper
  5. Check 4cups all-purpose flour, spooned and leveled, plus more for rolling
  6. Check 1 1/4cups (2 1⁄2 sticks) cold unsalted butter, cut into pieces


  1. Heat oven to 350° F. In a large bowl, combine the beef, potatoes, onions, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Place the flour, butter, and 1 teaspoon salt in a large bowl. With a pastry blender or 2 knives, cut in the butter, working until the mixture resembles coarse meal, with a few pea-size lumps remaining. Add 2⁄3 cup ice water; mix with a fork and work with your hands until a dough comes together. If the dough is still crumbly, add more ice water, 1 tablespoon at a time (up to 4 more tablespoons). Do not overwork. Shape the dough into 4 small disks and let rest for 10 minutes.
  3. On a lightly floured surface, roll each disk into a 10-inch circle.
  4. Divide the beef mixture among the circles of dough, shaping the meat into a small loaf. Gather and pull up the sides of the dough around the filling, pressing the edges together to form a seam on top. Using your fingers, crimp the seam. Transfer the pasties to a parchment-lined baking sheet. Bake until golden brown, 1¼ to 1½ hours.