Frank Pastry Recipe

Cut butter into flour

Combine the 3 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt in a large bowl or the bowl of a food processor. Add the cold cubed butter and use a pastry cutter, two knives or pulse the processor until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 8–12 pulses).

Add liquid

Stir together 6 tablespoons ice water and (optional) 2 tablespoons cold heavy cream. Drizzle 4 tablespoons of the liquid over the flour-butter mixture and gently toss with a fork. If the dough is still dry, add the remaining 2 tablespoons, 1 tablespoon at a time, until the dough just holds when pressed. Do not overwork; small streaks of butter should remain.

Form and chill

Turn the dough onto a lightly floured surface. Gently bring it together and divide into two disks (one slightly larger for the base, one smaller for the top). Flatten each disk to 1-inch thick, wrap tightly in plastic, and chill in the refrigerator for at least 45 minutes (up to 2 hours).

Bring to rolling temperature

When ready to assemble, remove dough from fridge for 10–15 minutes to soften slightly so it’s workable but still cool.

Caramelize onions

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook gently, stirring occasionally, until onions are deep golden and caramelized, 20–25 minutes. If they start to stick, lower heat and add 1–2 tablespoons water to deglaze.

Brown the beef

Increase heat to medium-high, push onions to the side and add the ground beef to the pan. Break it into pieces and brown until no longer pink, about 6–8 minutes. Drain excess grease if necessary.

Build the filling

Stir in 2 teaspoons minced garlic and cook 30 seconds until fragrant. Add 1 tablespoon tomato paste and stir to coat the meat. Mix in 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 cup beef broth, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1 teaspoon salt and black pepper to taste. Simmer gently until mixture is slightly thickened, about 4–6 minutes.

Finish filling

Stir in 1/2 cup frozen peas (if using) and remove pan from heat. Taste and adjust seasoning. Allow filling to cool to warm (15–20 minutes); if too hot it will melt pastry when assembled. Stir in 1/2 cup grated cheddar if using for a richer filling.

Preheat oven and prepare pan

Preheat oven to 400°F (205°C). Lightly grease a 9-inch pie dish or 9x9-inch square baking dish. Lightly flour your work surface with 1/4 cup flour reserved for dusting.

Roll the base

Roll the larger dough disk into a 12-inch circle about 1/8–1/4 inch thick. Carefully transfer to the prepared dish, pressing gently into the bottom and up the sides. Trim any large overhang to leave a 1/2-inch overhang.

Add filling

Spoon the cooled beef-onion filling into the pastry-lined dish and spread to an even layer, leaving a 1/2-inch border of pastry.

Top and seal

Roll the smaller dough disk to a circle large enough to cover the filling. Brush the exposed pastry border with a little beaten egg (from the egg wash) and place the top crust over the filling. Trim and crimp or fold the edges to seal. Cut 3–4 small vents in the top to release steam. If you like, sprinkle the grated cheddar under the top crust before sealing for a melty layer.

Egg wash and finish

Beat the remaining egg with 1 tablespoon water to make the egg wash. Brush the top crust lightly with the egg wash and sprinkle with a pinch of coarse salt if desired.

Bake

Bake at 400°F (205°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 20–25 minutes until the crust is deep golden and the filling is bubbling. If the edges brown too quickly, cover them with foil after 25 minutes.

Rest and serve

Remove from oven and let rest on a wire rack for 15 minutes to set. Slice into wedges or squares and serve warm. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.