Ready in 45 minutes
Overall a pretty good recipe; need to spice up the filling though, it was pretty bland. Maybe look for an alternative filling - crust was easy and really good. Use salted butter next time.
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!