My First Batch of Beef Pasties: A Delicious Success
I recently made my first batch of beef pasties, and they turned out to be a delightful triumph—perhaps a stroke of beginner’s luck! I began by preparing a triple batch of my go-to Crisco pie dough.
For the filling, I finely diced one pound of sirloin steak strips, eight small Yukon gold potatoes, three large carrots, one small rutabaga, and two small onions. After mixing everything in a large bowl, I generously seasoned the mixture with salt and pepper.
Next, I took a portion of dough about the size of a tennis ball and rolled it into a circle approximately 12 inches in diameter. I placed about a cup of the filling onto the dough, then beat a couple of eggs and brushed the edges of the dough with the egg wash. I folded the dough over to form a crescent shape, trimming any excess while ensuring enough dough remained to crimp the edges securely.
I transferred the pasties to a lined baking pan (I used a Silpat liner) and brushed them with the remaining egg wash before cutting small vents in the top. I baked them at 350 degrees Fahrenheit for one hour.
To accompany the pasties, I prepared a savory beef gravy using beef stock, French onion soup, and a beef flavor booster, thickened with a slurry of flour and water. While I understand that many “Yoopers” enjoy their pasties with ketchup, we opted for the rich gravy instead. The result was a hearty, satisfying meal that I can’t wait to make again!
