Description
These Easy Beef Pasties are savory hand pies featuring a flaky, buttery buttermilk crust filled with tender beef chuck, diced potatoes, carrots, and onions in a rich homemade gravy. Perfect for a comforting meal, these pasties combine a delicious balance of flavors encased in a golden, flaky pastry.
Ingredients
Scale
For the Pastry 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
For the 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 black pepper
- 1/4 teaspoon oregano
- 3 tablespoons unsalted butter
- 1/2 cup finely diced onion
- 2 tablespoons all-purpose flour
For Assembly
- 1 egg
- 1 tablespoon milk
Instructions
- Prepare the Pastry: Combine the cold, cubed butter with the flour, sugar, and salt in a mixing bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually stir in buttermilk, starting with 1/2 cup and adding more as needed, until the dough just comes together. Be careful not to overwork the dough. Wrap in plastic and chill for at least 30 minutes.
- Cook the Filling: In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the diced beef chuck and brown on all sides. Pour in a small amount of water and cover to simmer until the beef is tender, about 10 minutes. Add diced potatoes and carrots and cook until just tender, about 8-10 minutes. Season with 1 1/2 teaspoons salt, crushed rosemary, black pepper, and oregano. Remove from heat and set aside.
- Make the Gravy: In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Stir in 2 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually add some water or broth allowing the mixture to thicken into a gravy. Combine this gravy with the beef and vegetable mixture, stirring gently to coat the filling evenly.
- Assemble the Pasties: Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut dough into 6 equal-sized circles. Spoon an even amount of filling onto one half of each dough circle. Fold the other half over to cover the filling and press edges firmly to seal, crimping by hand or with a fork.
- Apply Egg Wash and Bake: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of each pasty with the egg wash to encourage browning. Place on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-20 minutes or until golden brown and crispy.
- Serve: Let the pasties cool for a few minutes before serving. Enjoy warm for best flavor and texture.
Notes
- These easy beef pasties (beef hand pies) are made with a buttery, flaky buttermilk pie crust wrapped around a savory mixture of beef, carrots, potatoes, and onions in a quick homemade gravy.
- Chilling the dough before rolling helps create a tender and flaky crust.
- The filling can be customized with other herbs or vegetables based on preference.
- These pasties can be frozen before baking for an easy make-ahead meal.
- Use a sharp knife or pizza cutter for cleaner edges when cutting dough circles.
Nutrition
- Serving Size: 1 pasty
- Calories: 596 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
