Description
These easy beef pasties feature a flaky, buttery buttermilk pie crust filled with tender chunks of beef chuck, diced potatoes, carrots, and onions simmered in a savory homemade gravy. Perfect for a comforting meal, these hand pies combine hearty ingredients wrapped in a buttery crust, baked to golden perfection.
Ingredients
Scale
Pie Crust
- 1 cup (8 oz, 2 sticks) cold unsalted butter, cut into 1/2-inch chunks
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 to 2/3 cup buttermilk
Filling
- 1 tablespoon unsalted butter
- 12 ounces beef chuck (stew meat), diced 1/2-inch
- 1 1/2 cups diced potatoes (1/2-inch dice)
- 3/4 cup diced carrots (1/4-inch dice)
- Water (as needed)
- 1 1/2 teaspoon salt
- 1/2 teaspoon crushed rosemary
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 3 tablespoons unsalted butter
- 1/2 cup finely diced onion
- 2 tablespoons all-purpose flour
- 1 egg
- 1 tablespoon milk
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the all-purpose flour, sugar, and 1 teaspoon salt. Add the cold butter chunks and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add 1/2 cup buttermilk, mixing gently until the dough comes together. Add more buttermilk if needed. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Cook the Filling: In a skillet, melt 1 tablespoon unsalted butter over medium heat. Add the diced beef chuck and brown on all sides. Add diced potatoes, carrots, and enough water to partially cover the mixture. Season with 1 1/2 teaspoons salt, crushed rosemary, pepper, and oregano. Simmer until vegetables are tender and beef is cooked through, about 15-20 minutes. Remove excess liquid if necessary to create a thick filling.
- Make the Gravy: In a separate pan, melt 3 tablespoons unsalted butter over medium heat. Add the finely diced onion and cook until translucent. Stir in 2 tablespoons all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in some cooking liquid from the beef mixture until thickened. Combine this gravy with the beef and vegetables filling and allow to cool slightly.
- Assemble the Pasties: Preheat oven to 400°F (200°C). Roll out the chilled pie dough to about 1/4 inch thickness and cut into six equal circles. Place a generous spoonful of the beef filling on one half of each dough circle, leaving a border around the edge. Brush the edges with a little water, fold the dough over to enclose the filling, and press firmly to seal. Crimp the edges decoratively if desired.
- Egg Wash and Bake: Beat together 1 egg and 1 tablespoon milk. Brush the tops of the pasties with the egg wash to promote a golden crust. Place them on a baking sheet lined with parchment paper and bake for 20 minutes or until golden brown and cooked through.
Notes
- Use cold butter and buttermilk for a flaky, tender pie crust.
- The filling gravy should be thick enough to stay inside the pasties without leaking.
- Let the filling cool before assembling to prevent soggy crusts.
- These pasties can be reheated in a 350°F oven for 10-15 minutes.
- Feel free to substitute beef chuck with ground beef for a quicker filling prep.
Nutrition
- Serving Size: 1 pasty
- Calories: 596 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
