Steak Pasty

Adapted by StarChefs.com
May 2015
Yield: 4 servings

INGREDIENTS:

Pastry
18 ounces all-purpose flour
12 ounces butter, chilled and cut into 1-inch cubes
6 ounces ice water
salt
Filling
1 pound skirt steak
9 ounces rutabaga
7 ounces onion
1 pound russet potato
salt
pepper
To Assemble and Serve
egg wash

METHOD:

Pastry

In a bowl, sift together flour and salt. Add butter to flour and gently incorporate until butter is the size of peas. Gradually add ice water until dough starts to come together. Handle as little as possible. Form dough into a block, wrap in plastic wrap, and store in refrigerator. When dough is completely chilled, roll out to 1/8-inch thick. Use a 9-inch round dinner plate to cut out 4 discs.

Filling

Cut skirt steak, rutabaga, onion, and russet potatoes into a medium dice and place in a large bowl. Add a generous pinch of salt and pepper. Mix well.

To Assemble and Serve

Heat oven to 350°F. Divide Filling into 4 equal portions and place in the center of each Pastry disc. Fold dough in half so that edges meet to create a half-moon shape. Seal and crimp the curved edge by folding 1 inch of the underside over the top. Chill Pasties for 10 minutes in the refrigerator. Place Pasties onto a parchment-lined sheet. Brush each Pasty with egg wash and poke two small holes in the top. Bake for 40 to 45 minutes or until golden brown.