Mini Pasties
September 9, 2024
We’re making Upper Peninsula-style pasties in a fun appetizer size — and you can, too! The filling is made with classic, comforting veggies (potato, rutabaga, onion) and hearty sirloin steak; the crust is buttery, crispy and glossy. Bring the family together to roll and fill the pasties, then enjoy them with a side of ketchup during family movie night or happy hour.
Here’s the recipe:
SERVINGS
6
PREP TIME
1 hr 20 min
COOK TIME
40 min
Ingredients
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4 1/2cups all-purpose flour
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1cup cold shortening, diced
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10tablespoons cold unsalted butter, diced
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1 1/4teaspoons salt
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2/3cup cold water
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1egg
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2tablespoons cold water
For the filling:
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2medium russet potatoes, peeled and diced
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1medium rutabaga, peeled and diced
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1medium yellow onion, diced
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1 1/2pounds beef sirloin, trimmed and diced
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2tablespoons freshly chopped parsley
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1/4cup flour
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2teaspoons salt
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2teaspoons black pepper
Directions
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1
In a food processor, combine all-purpose flour, shortening, butter and salt. Pulse until crumbly. Slowly pour in ⅔ cup cold water while pulsing. Transfer the dough to the counter and knead for 5 minutes to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
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2
In a large bowl, stir together the potatoes, rutabaga, onions, steak, parsley, ¼ cup flour and salt and black pepper.
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3
Heat oven to 375 F. In a small bowl, whisk together egg and 2 Tbsp cold water.
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4
Cut the dough into golf-ball-size pieces and cover with a damp cloth. On a lightly floured surface, roll each piece into a ¼-inch thick disc.
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5
Place ¼ cup filling in the center of each disc, brush the edges with the egg wash, fold the dough over the filling and trim and flute the edges to seal tightly. Cut a small vent in the tops and brush the pasties with the egg wash.
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6
Bake on parchment-lined sheet pans for 35 to 40 minutes until golden. Serve warm with ketchup.
Recipe adapted from: Mashed