Meat and Potato Pasties

1 review, 4 star(s). 100% would make again

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.

"I used pepperidge farm frozen puff pastry .egg washed the triangles and baked about 25-30 mins. Very delish "


1 pound ground beef chuck; (80 to 85 percent lean)
2 medium russet potatoes; (1 pound), peeled and cut into 1/4-inch pieces
2 medium onions; finely chopped
kosher salt; to taste
Black pepper; to taste
4 cups all-purpose flour; spooned and leveled, plus more for rolling
1 1/4 cups cold salted butter, cut into pieces; (2 1/2 sticks)
2/3 cup Ice water

Original recipe makes 4 Servings



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!

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I used pepperidge farm frozen puff pastry .egg washed the triangles and baked about 25-30 mins. Very delish
Htbal 2y ago

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