Ingredients
- Servings: 4
- crust:
- 4 cups bread flour
- 3 ounces cold lard
- 2 ounces cold butter
- 1 1/2 teaspoons salt
- 2/3 cup ice water, or as needed
- filling:
- 12 ounces beef skirt steak, cubed
- 1 cup diced yukon gold potatoes
- 1/2 cup diced onion
- 1/3 cup diced turnip
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 tablespoons butter, cut into 8 thin slices
- 1 large egg, beaten
- 1 teaspoon water
Recipe
-
Preparation Time: 20 mins
Cook Time: 1 hr
- cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. make a well in the center and pour in ice water. mix with a fork until mixture begins to come together; use hands to form into a dough ball.
- turn dough out a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
- preheat oven to 350 degrees f (175 degrees c). line a baking sheet with a silicone baking mat.
- stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
- beat egg and 1 teaspoon water together in a small bowl.
- divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. brush each dough round with egg mixture.
- place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. fold dough over steak filling to form a half moon shape and press edges together to seal. trim excess dough from edges of pasties. transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
- bake in the preheated oven until browned and bubbly, about 1 hour. cool on a wire rack for 5 to 10 minutes.
Ready Time: 3 hrs 25 mins
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