The first time I ordered a pasty, pronounced pah-stee, I asked for a pasty, pronounced paste-ee, you know, like the nipple covers? Well, it was embarrassing, to say the least.
Anyways, for St Patties day this year, I decided to make some traditional meat pies for dinner. But wait, aren’t pasties Cornish, not Irish? Shut up.
Any excuse to eat pie for dinner is good enough for me! The flakey pie crust melts in your mouth with every bite and you find yourself going back for
Vegetable Beef Pasties
1 pound pastry flour
10 ounces cold butter
1/2 teaspoon salt
1 pound lean, grass fed beef
1 small yellow onion, chopped
4 celery sticks, chopped
2 large carrots, pealed and chopped
1 large russet potato, pealed and chopped
1/2 cup frozen peas
4 sprigs fresh thyme, leaves removed from stem
2 tablespoons butter
salt and pepper
Preheat your oven to 375.
To make the pie dough, cut the butter into small pieces, making sure that it is cold, if it is warm then it will melt into the dough and it won’t be flakey.
Add the flour, butter and salt to the bowl of a stand mixer fitted with a paddle attachment and mix on medium/low until the butter pieces are a little larger than the size of a pea.
Using your thumb and pointer fingers, flatten out the butter chunks to create flakes. Slowly add in ice water, 1 tablespoon at a time, until the dough forms a ball. Don’t let it get too sticky!
Wrap the dough in plastic wrap and let it sit in the fridge for at least 30 minutes.
For the filling, add 1 tablespoon of butter to large pan, add the beef, sprinkle generously with salt and pepper, add the fresh thyme and cook over medium heat until done.
In another large pan, add the remaining tablespoon of butter and saute the onion, carrots and celery on medium/high heat until the onions are translucent, then add the peas and cook until they are soft.
In a sauce pan, boil the potato chunks until soft, then strain the water out of them.
Add the potatoes and veggies to the meat and set aside.
Remove the dough from the fridge and on a floured surface, roll out the dough to about an 1/8th of an inch thick. Use a large round cookie cutter to make about 12 circles (I had to re-roll the pieces a few times to get 12).
Roll out the circles a little bit more into an oval shape, add a couple of spoonfuls of filling and fold the dough together like a pocket. Pinch the edges together so the dough stays closed while baking.
Mix your egg, pinch of salt and splash of water together to make an egg wash and brush the tops of the dough with it. This will give the dough a crispy and golden look. Use a sharp knife to make a couple of slices in the tops of the dough on each pasty to let the steam escape and bake for about 30 minutes, or until the pasties are golden brown.
Enjoy with a Guinness…or tea