Description
This classic pasty recipe combines a flaky, buttery crust with a savory filling of skirt steak, potatoes, onion, and rutabaga seasoned with salt and black pepper. The dough is made from scratch using a blend of butter, vegetable shortening, high-protein all-purpose flour, and buttermilk for a tender texture. The filling is diced and mixed before being wrapped in rounds of dough and baked to a deep golden-brown perfection. Perfect as a hearty meal or snack, these pasties are delicious served hot, warm, or at room temperature.
Ingredients
Scale
Dough Ingredients
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1/4 cup vegetable shortening, cut into 1/2-inch pieces
- 8 1/2 ounces high protein all-purpose flour (about 1 1/2 cups), plus more for dusting
- 2 1/2 teaspoons kosher salt, divided
- 1/4 cup cold whole buttermilk
- 1 to 3 tablespoons iced water
Filling Ingredients
- 10 ounces skirt steak
- 1 medium waxy potato (7 ounces), such as red or Yukon Gold, peeled and diced
- 1 small yellow onion (5 ounces), finely diced
- 1/4 small rutabaga (6 ounces), peeled and diced
- 1 3/4 teaspoons freshly ground black pepper
Additional Ingredients
- 1 large egg
- 2 teaspoons water
Instructions
- Prepare dough ingredients: Cut the butter and shortening into rough 1/2-inch pieces and freeze for 15 minutes. Transfer to a food processor with flour and 3/4 teaspoon kosher salt, then process until coarse breadcrumbs form. Slowly add cold buttermilk and 1 tablespoon ice water in increments until dough forms a moist ball.
- Knead and chill dough: Turn the dough onto a floured surface and knead for 3 minutes until smooth. Shape into a ball, wrap airtight, and refrigerate for at least 1 hour or overnight. Freeze skirt steak wrapped in plastic for 30 minutes before use.
- Prepare filling: Trim and cut steak into 1/4-inch cubes and place in a bowl. Add peeled and diced potato, rutabaga, and finely diced onion to the bowl. Refrigerate until ready.
- Preheat oven and prepare baking sheet: Position rack in middle of oven and preheat to 375℉. Line rimmed baking sheet with parchment paper.
- Roll and cut dough rounds: On a floured surface, divide dough into 4 pieces. Roll each piece out to a round just over 7 1/2 inches wide, about 1/8 to 1/4 inch thick. Cut rounds using a 7 1/2-inch plate as a guide. Refrigerate dough rounds covered with plastic wrap.
- Season filling: Season the steak and vegetable mixture with remaining kosher salt and black pepper. Toss to coat evenly.
- Assemble pasties: Beat egg with water to make egg wash. Place about 3/4 cup filling in the center of each dough round. Lightly brush edges with egg wash. Fold dough over filling to form a half-moon and seal edges evenly, tucking filling back in as needed.
- Crimp edges: Crimp the sealed edges with a rope effect by folding and pressing in sections along the curved edge to form a tight seal. Alternatively, pinch edges or press with fork tines. Refrigerate assembled pasties on a plate.
- Egg wash and bake: Transfer pasties to the baking sheet. Brush all over with egg wash, making sure to brush the crimped edges thoroughly.
- Bake pasties: Bake for 10 minutes initially, check for leaks, reseal if necessary. Continue baking until deep golden brown, about 50 minutes more. Let cool for 5 minutes on baking sheet before serving.
Notes
- The dough can be refrigerated overnight to develop flavor and make handling easier.
- Freezing the steak before cutting helps achieve uniform cubes and easier handling.
- Use a waxy potato like Yukon Gold or red potato for better texture in the filling.
- Be sure to seal the edges tightly to prevent leaking during baking.
- The pasties can be served hot, warm, or at room temperature, making them versatile for meal prep and picnics.
