Pasty

Ingredients

• 18 ounces all-purpose flour
• 1.5 teaspoons fine salt
• 4 ounces unsalted butter – cold, diced
• 5 ounces lard – cold, diced
• 6 fluid ounces cold water – ice-cold
• 2 tablespoons all-purpose flour – for dusting the work surface
• 10 ounces yellow onion – finely chopped
• 16 ounces Yukon Gold potatoes – peeled and diced 0.25 inch
• 10 ounces swede (rutabaga) – peeled and diced 0.25 inch
• 16 ounces beef skirt steak – trimmed and sliced thin
• 2 teaspoons kosher salt
• 1 teaspoon black pepper – freshly ground
• 1 large egg – beaten
• 1 tablespoon whole milk

Instructions

1. Make the pastry: In a large bowl, combine the 18 ounces flour and 1.5 teaspoons fine salt. Add the cold, diced butter and lard and rub in with fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
2. Sprinkle in the ice-cold water and mix with a fork just until a shaggy dough forms. Gather into a ball, knead briefly (10–15 seconds) to bring it together, then flatten into a disk, wrap, and chill for 30 minutes.
3. Prepare the filling: Finely chop the onion, peel and dice the potatoes and swede to 0.25 inch, and trim and slice the beef skirt steak thinly. In a large bowl, toss onion, potatoes, swede, and beef with 2 teaspoons kosher salt and 1 teaspoon black pepper until evenly seasoned.
4. Divide and roll: Dust the work surface with 2 tablespoons flour. Cut the chilled pastry into 4 equal pieces. Roll each piece into an 8–9 inch round about 1/8 inch thick.
5. Fill and shape: Working one round at a time, mound one-quarter of the filling slightly off-center, leaving a 1 inch border. Lightly moisten the rim with water, fold the dough over to form a D shape, press to seal, then crimp the edge firmly along the side to create a tight, raised seal. Cut a small slit near the top center of each pasty to vent steam.
6. Chill and glaze: Transfer the pasties to a parchment-lined baking sheet and chill for 15 minutes. Heat the oven to 425°F (220°C). Beat the egg with the milk and brush the pasties all over.
7. Bake: Bake at 425°F for 20 minutes until starting to brown. Reduce the oven to 350°F (175°C) and continue baking 30–35 minutes, until deep golden and the filling is tender with juices bubbling at the vent. Rest 10 minutes before serving warm or at room temperature.