Handheld Beef Pasties
Golden pastry pockets filled with tender ground beef, potatoes and carrots served with a delicious beef gravy.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 11
Ingredients
Preparation
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Step 1
Preheat oven to 425°F. Combine Ground Beef, carrots, potatoes, onion, turnip, tomato paste, salt and pepper in a large bowl, mixing lightly but thoroughly.
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Step 2
Unfold puff pastry onto lightly floured cutting board; roll into a 12x9-inch rectangle. Cut each sheet into four circles (about 6-inches) in diameter.
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Step 3
Add 1/2 cup filling evenly into the middle of pastry circles. Moisten edge of dough with egg; fold pastry over filling. Press edges of pastry with fingers or crimp with a fork to seal. Cut three slits in top of each pastry to vent: brush with remaining egg.
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Step 4
Place pasties on parchment-lined shallow rimmed baking sheet. Bake in 425°F oven 20 to 25 minutes or until instant-read thermometer inserted into centers registers 160°F and crust is golden brown.
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Step 5
Let stand 5 minutes before serving. Serve with gravy.
Nutrition Information
510 Calories
11g SAT FAT
34g PROTEIN
5.5 mg IRON
6.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 pasties: 510 Calories; 234 Calories from fat; 26g Total Fat (11 g Saturated Fat; 0.3 g Trans Fat; 0.7 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 125 mg Cholesterol; 1350 mg Sodium; 34 g Total Carbohydrate; 2.3 g Dietary Fiber; 2.8 g Total Sugars; 34 g Protein; 0 g Added Sugars; 53.5 mg Calcium; 5.5 mg Iron; 571 mg Potassium; 0.25 mcg Vitamin D; 0.3 mg Riboflavin; 9 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 273 mg Phosphorus; 6.7 mg Zinc; 23.2 mcg Selenium; 123.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
The Essential Ingredients
- Ground Beef: Made by grinding beef cuts and trim. Very versatile to use in everything from tacos to burgers. It is a flavorful addition to any dish.
- Puff Pastry: A light flaky dough made by layering dough and butter together. Commonly used in both sweet and savory dishes such as turnovers.
- Turnip: A round root vegetable that with white flesh and purplish top. Earthy flavor that goes well with soups and stews.
- Beef Gravy: See classic beef gravy recipe. Made with beef broth, thickener and seasonings.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is a pasty?
Derived from the UK, pasties are savory, portable hand pies featuring a flaky crust filled with meat (ground beef, leftover roast and sirloin are popular) and vegetables. They are commonly baked until golden brown, have a traditional crimped edge and are served with gravy.
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Is the filling cooked before adding into the pastry?
Ingredients are typically added into the pastry ‘uncooked’, allowing them to steam together while baking.
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What kind of pastry is used?
Usually a sturdy, flaky pastry (like puff pastry) is common – which is essential to hold the hearty filling.
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What other seasonings could I use?
Salt and pepper are great! The addition of Worcestershire sauce can be added for depth.
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