Ingredients:

  • 500g All-purpose flour
  • 250g Unsalted European butter, frozen and grated
  • 2 tsp Sea salt, divided
  • 1 tbsp Apple cider vinegar
  • 120ml Ice-cold water
  • 400g Beef chuck, finely hand-diced into 1/4 inch cubes
  • 250g Yukon Gold potatoes, peeled and diced
  • 150g Carrots, finely diced
  • 1 small yellow onion, minced
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Cracked black pepper
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Grate the butter. Toss 250g of grated frozen butter into 500g of all purpose flour mixed with 1 tsp of sea salt. Note: Work quickly so the heat from your hands doesn't soften the butter.
  2. Form the dough. Slowly drizzle in 1 tbsp apple cider vinegar and 120ml ice cold water, tossing with a fork until a shaggy, clumpy dough forms. Stop mixing as soon as it holds together when squeezed.
  3. Create the layers. Turn the dough onto a floured surface, fold it over itself three times like a letter, wrap in plastic, and chill for 30 minutes. Note: This creates the lamination that results in flakiness.
  4. Prep the filling. Combine 400g diced beef, 250g diced potatoes, 150g carrots, minced onion, thyme, 1 tsp salt, and pepper in a bowl. Let it sit for 10 minutes to draw out excess moisture.
  5. Drain and preheat. Drain any liquid from the meat mixture and preheat your oven to 400°F (200°C).
  6. Roll the rounds. Divide the chilled dough into 6 portions and roll each into an 8 inch circle on a floured surface. Keep the unused dough in the fridge while you work.
  7. Fill the pastry. Place a mound of filling on one half of each circle, leaving a 1 inch border. Don't overstuff, or the seams will burst in the oven.
  8. Seal and crimp. Fold the dough over, press the edges firmly, and use a fork or your thumb to create a tight seal.
  9. Apply the wash. Whisk the egg and 1 tbsp water, then brush generously over each pasty. Cut a small slit in the top to vent steam.
  10. Bake to finish. Bake on a parchment lined sheet for 45-50 minutes until the crust is a deep mahogany brown and you can hear the filling sizzling inside. When you pull these out of the oven, the smell will be incredible — buttery, herbaceous, and deeply savory. Resist the urge to bite in immediately! The filling is effectively a small pocket of steam and hot gravy. Give them at least ten minutes to rest. This allows the juices to thicken slightly and the crust to firm up, so you don't lose all that delicious filling on your plate. Mongolian Beef Dish that will Delight in 25 Minutes — Discover the Mongolian Beef Dish that will Delight your family tonight! Get t...Flavorsome Grilled Halloumi Sandwich with Herbs — Master Flavorsome Grilled Halloumi Sandwich with Herbs using our step-by-step...Homemade Challah Bread Recipe for French Toast — Delight in homemade challah bread recipe using simple pantry staples for a so... $img_2$