Rating: 3.5 stars
84 Ratings
  • 5 star values: 19
  • 4 star values: 14
  • 3 star values: 27
  • 2 star values: 21
  • 1 star values: 3
Erin Bried

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Credit: Ditte Isager

Recipe Summary

hands-on:
40 mins
total:
2 hrs 20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. In a large bowl, combine the beef, potatoes, onions, 1 teaspoon salt, and ¼ teaspoon pepper.

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  • 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.

  • On a lightly floured surface, roll each disk into a 10-inch circle.

  • 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.

Nutrition Facts

1278 calories; fat 71g; saturated fat 41g; cholesterol 271mg; sodium 822mg; protein 39g; carbohydrates 121g; sugars 4g; fiber 6g; iron 9mg; calcium 87mg.
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