Entree: United States – Upper Midwest – Pasty (Hearty handheld savory turnover filled with seasoned beef, potatoes, onion and rutabaga baked in a flaky pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 55 min

Additional 40 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) kosher or table salt, plus extra for seasoning
- 8 tbsp (113 g) cold unsalted butter, cubed
- 6-8 tbsp (90-120 ml) ice water
- 1 lb (454 g) beef chuck, trimmed and diced into 1/2-inch (1 cm) pieces
- 1 medium onion, chopped (about 8 oz (225 g))
- 8 oz (225 g) potato, peeled and diced (about 1 medium)
- 1/2 cup (75 g) rutabaga (swede), peeled and diced
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) salt for filling (adjust to taste)
- 1 large egg (about 1 3/4 oz (50 g)), beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) butter or beef drippings (optional, for brushing or added richness)

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) kosher or table salt, plus extra for seasoning
- 8 tbsp (113 g) cold unsalted butter, cubed
- 6-8 tbsp (90-120 ml) ice water
- 1 lb (454 g) beef chuck, trimmed and diced into 1/2-inch (1 cm) pieces
- 1 medium onion, chopped (about 8 oz / 225 g)
- 8 oz (225 g) potato, peeled and diced (about 1 medium)
- 1/2 cup (75 g) rutabaga (swede), peeled and diced
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) salt for filling (adjust to taste)
- 1 large egg (about 50 g), beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) butter or beef drippings (optional, for brushing or added richness)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pastry: In a large bowl combine 3 cups (360 g) flour and 1 tsp (6 g) salt. Cut in 8 tbsp (113 g) cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 6 tbsp (90 ml) ice water over the dough, mixing gently until it comes together; add up to 2 tbsp (30 ml) more water only if needed. Form into a disk, wrap in plastic, and chill 30 minutes.
2. Prepare the filling: In a bowl combine 1 lb (454 g) diced beef, 1 medium chopped onion (about 8 oz (225 g)), 8 oz (225 g) diced potato, 1/2 cup (75 g) diced rutabaga, 1/2 tsp (1 g) black pepper and 1 tsp (6 g) salt. Toss to mix; the traditional filling is used raw so juices will keep the interior moist while baking.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
4. Roll and assemble: Divide chilled dough into 4 equal pieces. On a lightly floured surface roll each into a 8–9 inch (20–23 cm) circle. Place about 1/4 of the filling in the center of each circle, mounding slightly but leaving a 1-inch (2.5 cm) rim.
5. Seal and vent: Brush the rim with a little water, fold dough over the filling to form a half-moon, and crimp or fold the edge to seal well. Turn each pasty seam-side up on the baking sheet. Cut a small slit or poke vents in the top to allow steam to escape. Brush tops with beaten egg wash (1 large egg + 1 tbsp (15 ml) water) and optionally brush with 1 tbsp (15 ml) melted butter for extra richness.
6. Bake: Bake at 375°F (190°C) for 45–55 minutes until crust is golden brown and the filling is cooked through (internal meat temperature should reach 160–165°F / 71–74°C). Rotate the sheet halfway through baking for even color.
7. Rest and serve: Let pasties rest 10 minutes before serving to allow juices to settle. Serve warm as a handheld meal.
8. Leftovers: Store cooled pasties in the refrigerator up to 3 days and reheat in a 350°F (175°C) oven to keep the crust crisp.

1. Make the pastry: In a large bowl combine 3 cups (360 g) flour and 1 tsp (6 g) salt. Cut in 8 tbsp (113 g) cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 6 tbsp (90 ml) ice water over the dough, mixing gently until it comes together; add up to 2 tbsp (30 ml) more water only if needed. Form into a disk, wrap in plastic, and chill 30 minutes.
2. Prepare the filling: In a bowl combine 1 lb (454 g) diced beef, 1 medium chopped onion (about 8 oz / 225 g), 8 oz (225 g) diced potato, 1/2 cup (75 g) diced rutabaga, 1/2 tsp (1 g) black pepper and 1 tsp (6 g) salt. Toss to mix; the traditional filling is used raw so juices will keep the interior moist while baking.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
4. Roll and assemble: Divide chilled dough into 4 equal pieces. On a lightly floured surface roll each into a 8–9 inch (20–23 cm) circle. Place about 1/4 of the filling in the center of each circle, mounding slightly but leaving a 1-inch (2.5 cm) rim.
5. Seal and vent: Brush the rim with a little water, fold dough over the filling to form a half-moon, and crimp or fold the edge to seal well. Turn each pasty seam-side up on the baking sheet. Cut a small slit or poke vents in the top to allow steam to escape. Brush tops with beaten egg wash (1 large egg + 1 tbsp / 15 ml water) and optionally brush with 1 tbsp (15 ml) melted butter for extra richness.
6. Bake: Bake at 375°F (190°C) for 45–55 minutes until crust is golden brown and the filling is cooked through (internal meat temperature should reach 160–165°F / 71–74°C). Rotate the sheet halfway through baking for even color.
7. Rest and serve: Let pasties rest 10 minutes before serving to allow juices to settle. Serve warm as a handheld meal.
8. Leftovers: Store cooled pasties in the refrigerator up to 3 days and reheat in a 350°F (175°C) oven to keep the crust crisp.