Golden, flaky pastry filled with seasoned beef, potatoes, swede (rutabaga), and onion—an iconic British hand pie that’s deeply comforting and perfect for on-the-go meals or cozy dinners.
Yields: 4 large pasties
Prep Time: 30 minutes
Cook Time: 50–60 minutes
Total Time: ~1 hour 30 minutes
Ingredients
For the Pastry:
- 3 cups (375g) all-purpose flour
- 1 tsp salt
- ¾ cup (170g) cold unsalted butter, cubed
- ¼ cup (50g) cold shortening or lard (optional, for extra flakiness)
- 6–8 tablespoons cold water
For the Filling:
- ¾ lb (340g) beef skirt steak or chuck, finely diced (not ground)
- 1 cup (130g) potatoes, peeled and diced small
- ¾ cup (90g) swede (rutabaga), peeled and diced small
- ½ cup (60g) yellow onion, finely chopped
- Salt and black pepper, to taste (about 1½ tsp salt + ½ tsp pepper)
- 1 tablespoon butter (cut into small cubes)
For Assembly:
- 1 egg, beaten (for egg wash)