Mini Beef & Potato Pasties

A few years ago, as my contribution to a church social I made beef pasties, and well I haven't made them since.  I tend to be a one hit wonder with certain recipes.  It is a fault I have.  Finally, after thinking about making pasties again, I finally did it.  Today was another bring dinner to a new mom day, just so happens it is the same mom I brought dinner to last Wednesday.  She said her husband doesn't like seafood, but she enjoyed the bouillabaisse and ratatouille without him.  Since seafood was a no go with the new dad, I tried to think like a man and realized meat and potatoes.  Pasties are an Irish meat pie, and are perfect for the meat lover in your life.  

 Meat and potatoes in a biscuit crust, what more  could a man want?  Mushroom gravy too.

Ingredients:

1 lb. Self-Rising Cake Flour
1 1/3 cup Buttermilk (1 tablespoon vinegar with milk added to 1 1/3)
4 ounces cold Butter
2 lbs. Eye Round Beef roast
1 Yellow Onion
4 Idaho Potatoes
2 pints Baby Bella Mushrooms
2 cups plus 1 tablespoon water
2 tablespoons Better Than Boullian Beef Flavor
3 tablespoons Olive Oil
1 Egg Yolk
Cornstarch
Sea Salt
Freshly Cracked Pepper
Garlic Powder

Make sure your butter is cold. Cut half the butter into pats and the other half into 1/2 inch cubes.  

Using your fingers to mix butter and flour to create pea sized balls of butter and flour.

See my flour butter globules?  These are what make the wonderful flaky layers.  Add the buttermilk and knead until a ball is formed.  Add flour if the dough is too wet.

 Voila we have our crust.

Roll on a lightly flour board into a large 1/2 inch thick rectangle.  Fold into thirds, like a letter. Turn the dough 90 degrees and roll and repeat previous steps.  These steps are creating the flaky layers.

 Place folded dough on a parchment lined sheet pan and refrigerate.

Butterfly beef roast.  Rub the beef roast with salt, pepper, and garlic powder.  Rotisserie for
30 minutes or roast in 350 Fahrenheit oven for 45 minutes or until the internal temperature
reaches 145 Fahrenheit.

Preheat oven to 350 Fahrenheit.

  Rinse, peel, and grate the potatoes.

 Place grated potatoes into a bowl of cold water and allow to soak for 5 minutes.

 Rinse grated potatoes under colder water and place in a flour sack towel, squeeze out the liquid.

Peel and dice the onion finely.

Preheat large skillet over a medium flame.  Add 2 tablespoons olive oil, grated potato and onion.
Stir to coat.  Add salt, and pepper to taste.  Cover and allow to cook for 5 minutes, or until
grated potatoes are browned and soft.

 Dice beef into small cubes.

 Add beef to potatoes and stir.

Roll dough into a large 1/4 inch thick rectangle.  Push a 3 inch round cookie cutter straight down into dough, this will ensure the layers are left intact and repeat till all the dough is cut.

 Add 1 heaping tablespoon of beef potato mixture to the dough, fold in half and seal.

 Place completed mini pasties on parchment paper lined cookie sheets.

Mix egg yolk and 1 tablespoon water.  Brush on the pasties and sprinkle pasties with salt.

Bake pasties for 15 minutes or until golden brown.

Rinse mushrooms and sit into slices.  Saute in large skillet over medium high heat with
1 tablespoon olive oil.  Sprinkle with salt, pepper, and garlic powder.  Add water and Better
 than Boullian.  Bring to a boil.  Mix 1 tablespoon cornstarch and tablespoon water to begin with.
Add cornstarch slurry to mushrooms and water.  If the gravy is thick enough, it is done, if not,
 make more corn starch slurry and add slowly until desired thickness is achieved.

Serve pasties with gravy to dip in.

Enjoy!

Mini Beef & Potato Pasties
Printable Recipe Found Here

Ingredients:

1 lb. Self-Rising Cake Flour
1 1/3 cup Buttermilk (1 tablespoon vinegar with milk added to 1 1/3)
4 ounces cold Butter
2 lbs. Eye Round Beef roast
1 Yellow Onion
4 Idaho Potatoes
2 pints Baby Bella Mushrooms
2 cups plus 1 tablespoon water
2 tablespoons Better Than Boullian Beef Flavor
3 tablespoons Olive Oil
1 Egg Yolk
Cornstarch
Sea Salt
Freshly Cracked Pepper
Garlic Powder

Process:

Cut half the butter into pats and the other half into 1/2 inch cubes.  Using your fingers mix butter and flour to create pea sized balls of butter and flour.

Add the buttermilk and knead until a ball is formed.  Add flour if the dough is too wet.

Roll on a lightly flour board into a large 1/2 inch thick rectangle.  Fold into thirds, like a letter. Turn the dough 90 degrees and roll and repeat previous steps.  These steps are creating the flaky layers.

Place folded dough on a parchment lined sheet pan and refrigerate.

Butterfly beef roast.  Rub the beef roast with salt, pepper, and garlic powder.  Rotisserie for 30 minutes or roast for in 350 Fahrenheit oven for 45 minutes or until the internal temperature reaches 145 Fahrenheit.

Preheat oven to 350 Fahrenheit.

Rinse, peel, and grate the potatoes.

Place grated potatoes into a bowl of cold water and allow to soak for 5 minutes.

Peel and dice the onion finely.

Preheat large skillet over a medium flame.  Add 2 tablespoons olive oil, grated potato and onion.  Stir to coat.  Add salt, and pepper to taste.  Cover and allow to cook for 5 minutes, or until grated potatoes are browned and soft.

Dice beef into small cubes.

Add beef to potatoes and stir.

Roll dough into a large 1/4 inch thick rectangle.  Push a 3 inch round cookie cutter straight down into dough, this will ensure the layers are left intact and repeat till all the dough is cut.

Add 1 heaping tablespoon of beef potato mixture to the dough, fold in half and seal.

Place completed mini pasties on parchment paper lined cookie sheets.

Mix egg yolk and 1 tablespoon water.  Brush on the pasties and sprinkle pasties with salt.

Bake pasties for 15 minutes or until golden brown.

Rinse mushrooms and sit into slices.  Saute in large skillet over medium high heat with 1 tablespoon olive oil.  Sprinkle with salt, pepper, and garlic powder.  Add water and Better than Boullian.  Bring to a boil.  Mix 1 tablespoon cornstarch and tablespoon water to begin with.  Add cornstarch slurry to mushrooms and water.  If the gravy is thick enough, it is done, if not, make more corn starch slurry and add slowly until desired thickness is achieved.

Enjoy!