The Traditional Pasty (oggie) Recipe

Make the dough

In a large bowl, whisk the salt into the flour. Add the cold cubed butter and rub or cut it into the flour with fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Scatter the cold water over the flour mixture a tablespoon at a time, mixing gently with a fork until the dough just comes together; it should be moist but not sticky.

Chill and divide

Turn the dough onto a lightly floured surface, press together into a disk, then divide into 4 equal portions (for four hand pasties). Flatten each portion into a 1-inch thick disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prepare ingredients

While dough chills, cut the beef, onion, potato and rutabaga into uniform 1/2-inch cubes so they cook evenly. Measure out butter, stock, Worcestershire, salt, pepper, and thyme.

Sear the beef (optional but recommended)

Heat a heavy skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. Working in a single layer, quickly sear the beef cubes for 1–2 minutes just to brown edges (you do not need to cook through). Remove beef to a bowl and leave any fond in the pan.

Sweat onion and combine filling

Reduce heat to medium. Add the chopped onion to the same skillet and sauté 3–4 minutes until translucent and lightly golden. Add the potato and rutabaga cubes and sauté 3 minutes to coat and begin to soften. Return the seared beef to the pan. Add the butter pieces, beef stock, Worcestershire sauce, chopped thyme, salt and pepper. Bring to a gentle simmer, cover, and cook 6–8 minutes until the root vegetables are just tender but still hold their shape and most liquid has been absorbed. Remove from heat and let filling cool to warm (not hot) before assembling so it doesn’t melt the pastry.

Preheat oven and prepare work surface

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly flour a work surface and rolling pin.

Roll out dough and portion

Working with one chilled dough disk at a time, roll each to about 1/8–3/16-inch thickness into a circle roughly 8–9 inches in diameter. Keep remaining dough chilled while you work.

Fill and shape pasties

Place about 1/3 to 1/2 cup of the cooled filling slightly off center on each dough circle, leaving a 1–1.5 inch border. Dot the filling with 2 pieces (about 1/2 tbs) of butter if you like extra richness. Moisten the dough edge with a little cold water. Fold the dough over the filling to make a semi-circle, bringing edges together. Crimp the edge by pressing with the tines of a fork or by pleating the dough into a traditional crimp so the pasty is well sealed. Make a small steam hole (optional) in the top with the tip of a knife or a small slit to allow steam to escape.

Egg wash and bake

Place assembled pasties onto the prepared baking sheets. Brush the top lightly with beaten egg. If using, sprinkle a little coarse sea salt. Bake in the preheated oven for 35–45 minutes, rotating the sheet halfway through, until the pastry is deep golden brown and the filling is bubbling when cooled slightly. If bottoms brown too quickly, reduce oven to 375°F (190°C) after 20 minutes.

Rest and serve

Remove pasties from oven and let rest 10 minutes to allow juices to settle. Serve warm; cut or break open to reveal tender beef, potato and rutabaga bites inside.