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For the Pastry:
2 ½ cups all-purpose flour
1 teaspoon salt
½ cup unsalted butter (cold, cubed)
6-8 tablespoons cold water
For the Filling:
1 cup potatoes, peeled and diced (about 1 medium potato)
1 cup swede (rutabaga), peeled and diced (or turnip)
1 cup carrots, peeled and diced
1 cup ground beef (or diced steak)
1 small onion, finely chopped
Salt and pepper to taste
1 teaspoon dried thyme (optional)
1 egg (beaten, for egg wash)
Instructions:
Step 1: Make the Pastry
In a large bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Knead gently until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a mixing bowl, combine the diced potatoes, swede, carrots, ground beef, onion, salt, pepper, and thyme (if using). Mix well to combine.
Step 3: Assemble the Pasties
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled pastry to about 1/8 inch thick. Cut out circles of dough (about 6-7 inches in diameter).
Place a generous spoonful of the filling mixture on one half of each pastry circle, leaving a border around the edge.
Brush the edges of the pastry with the beaten egg. Fold the pastry over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Step 4: Bake the Pasties
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