FOR THE DOUGH:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled
- 1/2 cup cold water
- 2 egg yolks, divided
FOR THE FILLING:
- 1 lb ground beef (can also use 1 lb leftover roast, chopped)
- 1 lb waxy potatoes, such as red or Yukon gold, diced
- 2 carrots, peeled and diced
- 1 small onion, diced
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- In a large mixing bowl, whisk together the flour and salt.
- Cut butter into small pieces and using two forks, a pastry blender, or your fingers, work it into the flour until it becomes a crumbly mixture.
- Mix together water and one of the egg yolks, then add to the flour mixture. Mix until all flour is incorporated, then turn out onto a clean surface and knead until the mixture comes together completely.
- Wrap in plastic wrap and chill dough at least 30 minutes.
- When ready to bake preheat oven to 400°F and line a baking sheet with parchment paper.
- To make the filling:
- In a large skillet over medium-high heat, season the ground beef with salt and pepper and brown until no longer pink. Remove meat to a bowl and set aside.
- To the same skillet, add potatoes, onion, and celery and cook until mostly soft, 6-8 minutes. If there isn’t enough fat leftover from the beef, add olive oil or butter to the skillet before adding vegetables.
- Add garlic, rosemary, and thyme and cook until fragrant, about 1 minute. Add Worcestershire sauce and cook 1 minute more.
- Add vegetable mixture to bowl with beef and stir to combine. Season to taste with salt and pepper and set aside to cool.
- Once filling has cooled to room temperature, you can assemble the pasties.
- Flour a clean surface and divide dough into 6 portions. Roll each ball out into a 3/8-inch thick circle, trimming edges to neaten, if needed.
- Wet the edges of your dough with some water, then spoon cooled beef mixture over a little less than half of the dough, leaving a 1/2-inch border.
- Fold dough over the filling and seal edges by crimping or using a fork to press the dough layers together.
- Transfer pasty to prepared baking sheet and cut three small slits in the top as a vent. Repeat with remaining pasties.
- Whisk together remaining egg yolk with 2 tablespoons water and brush over the top of each pasty. Bake until golden brown, 30-40 minutes.
- Note: If you plan to freeze some of the pasties, skip the egg wash and bake for only 20 minutes. Later, brush frozen pasty with egg wash, then bake at 400°F for 20 more minutes.