Shepherd’s Pie Pasty

Ingredients:
Filling

• 1 pound ground beef, preferably ground sirloin
• 1 small onion (about 5 ounces), finely diced
• 5 ounces (about 1 cup) finely diced red potatoes
• 4 garlic cloves, minced
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup beef broth

Crust

• 4 cups (480 grams) all-purpose flour
• 2 teaspoons Diamond Crystal kosher salt
• 16 tablespoons (2 sticks) unsalted butter or shortening, cubed
• 1/2 – 3/4 cup ice water
• 1 egg, beaten

Instructions:

Make the filling:

1. In a large bowl, mix the beef, onion, potatoes, garlic, salt, pepper, and broth together until combined. Set aside.

Make the crust:

1. In a food processor, pulse the flour and salt together.
2. Add the butter and pulse 8-10 times.
3. Drizzle 1/2 cup ice water through the feed tube of the mixer while continuing to pulse until the flour is damp and just starting to clump together.
4. Transfer the dough to a large bowl and add more water, 1-2 tablespoons at a time, while kneading just until the dough holds together.

Assemble and bake:

1. Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper or silicone liners.
2. Divide the dough into 8 pieces, each about 110 grams in weight.
3. On a floured work surface, roll each piece into an 8-inch round. You can use the bottom of a cake pan or pie plate to assess the size and trace the edge with a paring knife to get a clean shape, if desired.
4. Spoon filling just off-center on each round, then fold over to make the pasty’s distinctive half-moon shape.
5. Use a fork to crimp and seal the edges of the pasty together, then transfer to the prepared baking sheet.
6. Repeat with all the dough and filling.
7. Cut slits in the top of each pasty so steam can escape, and brush with the beaten egg.
8. Bake for 45-55 minutes, or until the crust is golden brown and the filling slightly bubbles through the slits.
9. Serve warm—but be mindful of the piping hot filling—or at room temperature.

Yield:
8 servings

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