Stuffies Recipe

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt and 1 tbs granulated sugar until evenly mixed.

Cut in butter

Add 6 tbs cold cubed unsalted butter to the dry mix. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 4–6 minutes). Keep it cold.

Add liquids & form dough

Mix 3 tbs cold whole milk and 3 tbs cold water together. Sprinkle the liquid over the flour-butter mixture and gently fold with a fork until the dough just comes together. Do not overwork. If dough feels too dry add up to 1 additional tablespoon cold water. Turn dough onto a lightly floured surface and bring together into a rough ball. Flatten into a 1-inch thick disk. Wrap in plastic and chill in the refrigerator for 20–30 minutes while you make the filling.

Roll & cut rounds

Remove dough from fridge and let sit 5 minutes to soften slightly. On a lightly floured surface roll dough to about 1/8–3/16 inch (3–5 mm) thickness. Using a 3.5–4 inch round cutter (or a cup), cut out about 12 circles. Re-roll scraps once to cut additional rounds. Keep rounds covered with a towel to prevent drying while you fill them.

Egg wash

Beat 1 large egg with 1 tsp water to make an egg wash. Reserve for sealing and glazing the stuffies before baking.

Sauté aromatics & vegetables

Heat 1 tbs vegetable oil in a skillet over medium heat. Add 1 finely diced yellow onion, 1 grated carrot and 1 finely diced celery stalk. Cook, stirring, until vegetables are softened, about 5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high, add 1 lb lean ground beef to the skillet and break it up with a spatula. Cook until no pink remains and browned in places, about 6–8 minutes. Drain excess fat if desired but leave any browned bits.

Add flavor & simmer

Stir in 2 tbs tomato paste and 1 tbs Worcestershire sauce; cook 1 minute. Add 1 cup beef broth, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer until liquid reduces slightly, 6–8 minutes. If using, stir in 1 cup frozen peas and cook 2 minutes to heat through. The filling should be moist but not soupy; if too wet simmer a few minutes longer to thicken. Taste and adjust seasoning.

Cool filling

Transfer filling to a bowl and let cool to warm or room temperature (at least 10 minutes). Stir in 2 tbs chopped fresh parsley if using. Cooling prevents the dough from becoming soggy and makes sealing easier.

Fill rounds

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place a dough round on a lightly floured work surface. Spoon 1 to 2 tablespoons of the cooled filling into the center of the round, leaving a 1/2 inch border.

Seal and shape

Brush the dough border lightly with egg wash. Fold the round in half over the filling to form a half-moon (or bring edges together for a parcel/square) and press edges to seal. Crimp edges with a fork or fold pleats to fully close. Repeat with remaining rounds and filling.

Egg wash & venting

Place sealed stuffies on the prepared baking sheet. Brush tops with remaining egg wash for a glossy finish. Use a sharp knife or the tip of a paring knife to make one small vent slit in the top of each so steam can escape.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until pastry is golden brown and filling is hot. Rotate the pan once halfway through baking for even color.

Cool & serve

Remove from oven and let stuffies rest on the pan for 5 minutes, then transfer to a wire rack for 5 more minutes. Garnish with additional chopped parsley if desired and serve warm.

Dust with a little extra flour on the work surface when rolling if dough sticks. Serve with ketchup, mustard, or a gravy dip if desired.