- 1 pound ground beef, preferably ground sirloin
- 1 small onion (about 5 ounces), finely diced
- 5 ounces (about 1 cup) finely diced red potatoes
- 4 garlic cloves, minced
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup beef broth
- 4 cups (480 grams) all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt
- 16 tablespoons (2 sticks) unsalted butter or shortening, cubed
- 1/2 – 3/4 cup ice water
- 1 egg, beaten
Make the filling:
- In a large bowl, mix the beef, onion, potatoes, garlic, salt, pepper, and broth together until combined. Set aside.
Make the crust:
- In a food processor, pulse the flour and salt together.
- Add the butter and pulse 8-10 times.
- Drizzle 1/2 cup ice water through the feed tube of the mixer while continuing to pulse until the flour is damp and just starting to clump together.
- Transfer the dough to a large bowl and add more water, 1-2 tablespoons at a time, while kneading just until the dough holds together.
Assemble and bake:
- Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper or silicone liners.
- Divide the dough into 8 pieces, each about 110 grams in weight.
- On a floured work surface, roll each piece into an 8-inch round. You can use the bottom of a cake pan or pie plate to assess the size and trace the edge with a paring knife to get a clean shape, if desired.
- Spoon filling just off-center on each round, then fold over to make the pasty’s distinctive half-moon shape.
- Use a fork to crimp and seal the edges of the pasty together, then transfer to the prepared baking sheet.
- Repeat with all the dough and filling.
- Cut slits in the top of each pasty so steam can escape, and brush with the beaten egg.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling slightly bubbles through the slits.
- Serve warm—but be mindful of the piping hot filling—or at room temperature.
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