Handheld Meat Pies

A wonderfully delicious handheld meat and veggie pie packed into light, buttery flaky pastry that literally melts in your mouth. These enticing morsels were an everyday British staple known as a Pasty, and they’re wonderful for tailgating!

For this recipe, you’ll want to prepare the pastry before the filling, to allow it time to rest before filling. In case you find yourself wondering, all the ingredients should be raw, not cooked, as they all cook together in perfect harmony.

For the Pastry, you’ll Need:
3 3/4 cups all-purpose flour, plus extra as needed
1 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup lard (or solid vegetable shortening)
2/3 cup ice water, plus extra as needed

Pastry Wash:
1 egg, lightly beaten with 2 Tbs of Milk

Filling:

12 ounces of raw beef (such as skirt steak) diced into tiny cubes.
1 Large russet potato, peeled and diced (about 2 cups diced)
1 medium turnip, peeled and diced (about 2 cups diced)
2 large carrot finely diced (about 2 cups diced)
1 vidalia onion, finely diced
1/4 c. Extra Virgin Olive Oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
S&P

brown mustard, garnish

Prepare the pastry first by combining the flour and salt together in a bowl (or food processor), then cutting in the cold, cubed butter.

If using a pastry blender, cut in the butter until it’s crumbly and about the size of peas. If using a food processor, pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small peas. Drizzle in up to 2/3 c. of ice water, pulsing to form a ball. Add 1-2 tsp more water at a time if the dough is too dry. (This depends on your household humidity and warmth).

Once the dough has formed properly, turn it out onto a lightly floured surface and roll it into a large, flat rectangle, but avoid overworking the dough.

Secure the dough tightly in plastic wrap and refrigerate 30-45 minutes while you prepare the filling. For best results, chill the dough about 30 minutes.

In a large bowl combine the beef, onion, potato, carrots, turnip and olive oil mixing well. Season well with salt, pepper, thyme and rosemary.

Preheat oven to 400º F and line a baking sheet with parchment paper or a silpat.

Remove the rolled rectangle shaped dough from refrigerator, cutting it into 6 equal pieces. On a floured counter or board, 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. Fold the dough over, calzone style and seal the edges with a fork that has been dipped into the pastry wash mixture.

Place the half moon pasties onto the parchment paper (or silpat) repeat until the ingredients are used.

Bake for 20 minutes, or until lightly browned, then reduce the oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.

Serve hot with brown mustard and enjoy!
© Can Stock Photo Inc. / DPimborough