Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (225g) cold unsalted butter, cubed
  • 1 tsp (6g) salt
  • ½ cup (120ml) ice-cold water
  • 1.5 lbs (680g) beef skirt steak or chuck, finely diced into ¼ inch cubes
  • 1 lb (450g) russet potatoes, peeled and finely diced
  • 8 oz (225g) swede or rutabaga, peeled and finely diced
  • 1 large (150g) yellow onion, finely diced
  • 1 tsp (6g) coarse salt
  • 1 tsp (3g) freshly cracked black pepper
  • 1 tbsp (15ml) vegetable oil
  • 1 large egg, beaten
  • 1 tbsp (15ml) water

Instructions:

  1. Combine flour and salt in a bowl. Rub the cold butter into the flour using your fingertips until it resembles coarse crumbs.
  2. Gradually add ice water, stirring until the dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  3. In a large bowl, toss the diced beef, potatoes, rutabaga, and onion. Season with salt and pepper and mix by hand to coat the meat.
  4. Roll the chilled dough into 8-inch circles. Place a generous mound of filling on one half of the circle.
  5. Fold the dough over the meat to create a semi-circle. Press the edges firmly and pleat the edge to create a tight, braided seal along the side.
  6. Place pasties on a parchment-lined sheet. Cut a small 1-inch vent hole in the top of each.
  7. Brush the surface with the beaten egg and water mixture.
  8. Bake at 400°F (200°C) for 45–50 minutes until the crust is deep golden brown and filling is bubbling.