Heat oven to 350 (F).
In a large bowl, combine the beef, potatoes, onions, 1 teaspoon salt, and ? teaspoon pepper. Set aside.
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, 1 to 1 1/2 hours.
TIP: Use a French fry cutter to make for quicker, easier diced potatoes!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (21%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 77.1mg||24 %|
|Sodium 1709.8mg||59 %|
|Potassium 1014.6mg||27 %|
|Total Carbohydrate 117.2g||34 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 111.5g|
|Protein 36.3g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 793
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