For St. Patty’s Day, an Irish Pasty Recipe

 - by Carolyn

I like to make different foods to keep the dinner table interesting for my family. This is a great meat and potato recipe and in time for a St. Patrick’s Day celebration!  You could serve this up with baked beans and coleslaw, or whatever you prefer. Now, some people call these a Cornish pasty.

My kids like to help with the dough, we generally make a mess with the flour…but that’s okay. It makes memories for them, and me. Hope you enjoy!

Pasty Dough

2 ½ cups flour
2 sticks unsalted butter, very cold, cut into ½ inch pieces
1 tsp salt
7-9 tablespoons of ice water

Combine the salt and flour in a large bowl.  Add the cold butter pieces and pinch it with your hands to break apart the butter.  Continue this until the flour is in course pieces and some larger pieces of butter.

Add 1 tablespoon of ice water at a time until the dough starts to hold together. Meaning, if you squeeze the dough with hands, does it hold together? If so, no more water is needed. If not, add more water until the dough holds when squeezed. 3-4 tablespoons of ice water. Use a fork to cut through the mixture several times.

Divide the dough into four pieces.  Pat each piece into 1-inch thick disks.  Wrap and chill each piece in plastic, while you prepare the pasty filling.

Pasty Filling
4 medium potatoes, cut into 1/8 inch slices
2 cups beef round, trimmed, cut into 1 inch cubes
1 small chopped onion
2 tablespoons butter

Roll out a dough piece to about 10 inches, or size of a dinner plate.  Scoop a 1/4 of the potatoes, beef, and onion to one side of the pie dough leaving an edge of 1 inch or more.

Place a 1/2 tablespoon of butter on the filling.  Fold over the dough and pinch the two edges together and seal.  Repeat these steps to finish the pasties.

Place the pasties about one inch apart on a baking sheet.  Brush the tops with milk or cream.

Bake at 375°F for about one hour.  Do not cut vents in the top, this holds in some of the steam and assists in cooking and keeping the filling tender.

Serve with beef gravy.

Beef Gravy

3 T butter
4 T flour
1 tsp minced garlic
2 T Worcestershire sauce
3 c beef broth
Add salt and pepper for taste

Melt the butter in a sauce pan at medium heat. Add the flour once the butter is melted, and whisk together until pasty and light brown. Add the garlic, and whisk for about a minute. Pour in the Worcestershire sauce and stir for another minute. Add the beef broth, season with salt and pepper, and stir together. Bring to a boil, reduce to a simmer, stirring occasionally and cook sauce for about 20 minutes.

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