Beef Pastel Recipe
Make Beef Pastel Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Method
Dough
- 1
Prepare dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar until evenly combined.
- 2
Cut in fats
Add cold butter cubes (3 tbs) and cold shortening/lard (2 tbs) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add ice water
Drizzle 3 tablespoons ice water over the flour mixture, stirring gently with a fork. Add more ice water 1 teaspoon at a time only if necessary until dough just comes together when pressed (do not overwork).
- 4
Chill dough
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 hours). This hydrates the flour and firms the fats.
- 5
- 6
Egg wash
Beat 1 large egg with 1 tablespoon water to make an egg wash; set aside to brush edges before sealing and to glaze tops before baking.
Filling
- 7
Cook aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and diced carrot and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- 8
Brown beef
Increase heat to medium-high and add 1 lb ground beef. Break it up with a spoon and cook until no longer pink, about 5–7 minutes. Drain excess fat if there's a lot, reserving a little for flavor.
- 9
Add potatoes and peas
Add the diced potato (if using) and 1 cup thawed green peas. Stir to combine and cook 2–3 minutes to start softening the potato.
- 10
Season and simmer
Stir in 2 tablespoons tomato paste, 1 cup beef broth, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook 8–10 minutes until the mixture thickens and potatoes are tender. If mixture is too wet, simmer uncovered to reduce; if too dry, add up to 2 more tablespoons broth.
- 11
- 12
Assemble pastels
Preheat oven to 400°F (200°C). Place a heaping tablespoon or about 2 tablespoons of filling in the center of each dough circle, leaving a 1/2 inch border. Brush border with egg wash. Fold the dough over to form a semicircle and press edges together. Use a fork to crimp and seal the edges, or twist to create a decorative seal. Make a small vent hole or two on top of each pastel to release steam and brush the tops with egg wash.
- 13
Bake
Arrange assembled pastels on a parchment-lined baking sheet about 1 inch apart. Bake in the preheated oven 18–22 minutes until golden brown and crisp. Rotate tray halfway through baking for even color.
- 14
Cool and serve
Remove from oven and let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool slightly. Serve warm as a snack, appetizer, or with a side salad. Pastels can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.