Beef & Turnip Pasties
Serves: 12
 
Ingredients
  • 4 ounces beef filet, cut into ¼-inch cubes
  • ¼ cup finely chopped, peeled Yukon gold potato
  • 2 tablespoons finely chopped, peeled turnip
  • 2 tablespoons finely chopped yellow onion
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 tablespoon water
  • Pasty Dough (recipe follows)
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together beef, potato, turnip, onion, salt, and pepper.
  3. In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash.
  4. On a lightly floured surface, roll out dough to a ⅛-inch thickness. Using a 3 ½-inch round cutter, cut 12 rounds from dough.
  5. Place 1 tablespoon beef filling in the center of each dough circle. Using a pastry brush, lightly brush edges of dough circles with egg wash. Fold dough over to enclose filling, pressing out air and crimping dough edges with a fork dipped in flour. Transfer pasties to prepared baking sheet. Brush tops of pasties with egg wash.
  6. Bake for 25 minutes. Increase oven temperature to 375°F, and bake until pasties are golden brown, 10 to 15 minutes more.
Notes
Make-Ahead Tip: Pasties can be assembled and baked early in the day, cooled, placed in a single layer in a covered container, and refrigerated. Just before serving, place on a parchment-lined rimmed baking sheet and warm in a 350°F oven for approximately 10 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/beef-turnip-pasties/