Whether for dinner or for an easy, on-the-go lunch later, you’ve gotta check this recipe out!
Originating in Cornwall, England, the “pasty” is a British staple that made its way over to the U.S. when Cornish miners settled in Michigan in the 19th century, bringing with them their culinary traditions. Consisting of a meat and veggie-packed pocket, the dough is perfectly buttery and flaky – without being overwhelmingly so – and excellent for an on-the-go lunch or snack.
The key to the dough is to use both butter and shortening (lard is even better); this gives the dough its rich flavor and flakiness, while still keep it sturdy and easy to transport. The result is a portable pocket of comfort food that will warm you up and make you feel at home, no matter where you’re enjoying it…check it out and see for yourself!
- 3 cups all-purpose flour, plus extra as needed
- 2/3 cup ice water, plus extra as needed
- 1/2 cup (1 stick) cold, unsalted butter, cubed
- 1/2 cup shortening or lard
- 1 teaspoon salt
- 1 egg, lightly beaten
- 8 oz. ground beef (or skirt steak, finely chopped)
- 1 russet potato, peeled and diced
- 1 small turnip, peeled and diced
- 1 large carrot finely diced
- 1/2 white onion, chopped
- 3 tablespoons unsalted butter, divided
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- kosher salt and freshly ground pepper, to taste
- brown mustard, garnish
- In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
- Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
- With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form.Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
- Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
- Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
- While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
- Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
- Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
- Seal edges with a fork and repeat with remaining pasties.
- Transfer to lined baking sheet and brush the tops of dough with beaten egg.
- Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
- Serve hot with brown mustard and enjoy!