Traditional Pasties Recipe

Make the dough

Whisk the flour and 1 tsp salt in a large bowl. Cut the cold butter into small cubes and, using a pastry cutter or fingers, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Drizzle 6 tablespoons of the cold water over the flour-butter mixture, tossing gently with a fork until the dough starts to come together. Add up to the remaining 2 tablespoons only as needed; the dough should be cohesive but not wet.

Gather the dough into a ball, flatten to form a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prepare filling ingredients

While the dough chills, peel and dice the potato and rutabaga into small (about 1/4 inch) cubes. Finely dice the onion. Cut the beef into small 1/4-inch cubes if not already diced; keep beef cold.

In a bowl combine diced beef, potato, rutabaga, and onion. Add 1 tsp salt, 1/2 tsp black pepper, melted butter (2 tbs) and chopped parsley if using. Toss gently to combine. The melted butter helps coat ingredients and encourages a moist interior during baking.

Taste a tiny pinch of the raw mixture by heating a small piece briefly if desired to check seasoning (optional). Adjust salt and pepper if needed.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Remove dough from the refrigerator and divide into 4 equal portions for four pasties. On a lightly floured surface, roll each portion into a circle about 8 inches in diameter and roughly 1/8 inch thick.

Place about 1/4 of the filling mixture off-center on each dough circle, leaving a 1-inch border. Do not overfill; the filling will cook and release juices.

Brush the dough edge with a little cold water. Fold the dough over the filling to form a crescent and crimp the sealed edge by folding and twisting (traditional crimp) or pressing with a fork to ensure a tight seal. Make 1–2 small slits in the top to vent steam.

Whisk the egg with 1 tablespoon milk to make an egg wash. Brush the tops of each pasty with the egg wash and sprinkle lightly with coarse sea salt if desired.

Place the pasties on the prepared baking sheet and bake in the preheated oven for 45–55 minutes, or until pastry is golden brown and the filling is cooked through (meat juices should run clear). Rotating the pan halfway through will promote even browning.

Remove from oven and let rest on a rack for 10 minutes before serving. This rest helps the filling set so it does not spill when cut.