Herbed Beef Pasties with Carrot and Parsnip
Try this Herbed Beef Pasties with Carrot and Parsnip recipe.
Try this Herbed Beef Pasties with Carrot and Parsnip recipe.
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small onion diced small
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 3/4 teaspoon fine salt
- 2 1/2 cups (320 g) all-purpose flour
- 1 cup (226 g) cold unsalted butter diced
- 5-7 tablespoons ice-cold water (or more as needed)
- 3/4 lb (350 g) raw beef steak (i used sirloin) trimmed of fat and diced into 1/4-inch cubes
- 1 cup carrot diced into 1/4-inch cubes (about 2 medium o
- 1 cup parsnip diced into 1/4-inch cubes (about 2 medium
- 1 egg, beaten with 1 tablespoon water (for eggwash)
- dijon mustard for serving (optional)
- Carbohydrate 0.138944895943576 g
- Cholesterol 0 mg
- Fat 0.0203135416978753 g
- Fiber 0.0776114594097839 g
- Protein 0.0251271875176281 g
- Saturated Fat 0.00887504168178103 g
- Serving Size 1 1 to 10 pastie (44g)
- Sodium 200.686941666805 mg
- Sugar 0.0613334365337916 g
- Trans Fat 0.00352616667178467 g
- Calories 1 calories
Step-by-step
- Start by making the pastry dough. Pulse together the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal (the pieces of butter should be about the size of small peas). (Alternatively, this can be done by hand; whisk the flour and salt together in a large bowl, then cut in the butter with a pastry cutter or a fork until it looks like coarse meal.)
- Transfer the dough from the food processor to a large bowl. Add 1 tablespoon water at a time, working the dough together with your fingertips just until it comes together, and only adding enough water so the dough comes together when you squeeze it.
- Divide the dough into 8 equal pieces, roll each into a ball, place them in a large bowl, cover with plastic wrap, and refrigerate until chilled, about 30 minutes.
- While the pastry chills, stir together all filling ingredients in a large bowl; set aside.
- Preheat the oven to 400F. Line 2 large baking sheets with parchment paper or silpat liners.
- Working with 1 ball of dough at a time, roll it out on a floured surface to a circle about 8 inches in diameter; use a plate as a guide to trim the edges so you have a perfect circle.
- Spoon about ½ cup of filling into the center of the dough; lightly brush the edge of the dough with eggwash.
- Fold both sides of dough up over the filling and crimp the edges together in the center of to form a tight seal.
- Continue this way until 8 pasties are assembled, then if there is filling leftover, re-roll the dough scraps and continue making pasties until you run out of filling or dough (I usually get 9 pasties out of this recipe).
- Arrange the pasties onto the prepared baking sheets and lightly brush each with eggwash.
- Bake at 400F for 15 minutes, rotating the trays once halfway through.
- Reduce the heat to 350F and bake until the crusts are golden brown, about 30 minutes more, rotating the trays once halfway through.
- Serve warm or at room temperature.
A Busy Mom's Delight: Herbed Beef Pasties
Life as a working mom is a whirlwind of school runs, deadlines, and dinner prep. Finding time for anything beyond the basics often feels impossible. But even amidst the chaos, I crave those moments of delicious, homemade comfort. That’s where these herbed beef pasties come in. They're a fantastic way to enjoy a hearty and flavorful meal without spending hours in the kitchen. The best part? They’re surprisingly easy to make, even on a weeknight!
I discovered this recipe a few months ago while searching for something quick, satisfying, and kid-friendly. My kids, initially hesitant about trying something new, were instantly won over by the flaky pastry and savory beef filling. The combination of tender beef, sweet carrots and parsnips, and fragrant herbs is simply irresistible. It's the perfect blend of textures and flavors, making it a meal that everyone in the family enjoys. The pasties are also incredibly versatile. They're equally delicious served warm from the oven or at room temperature, making them ideal for packing in lunchboxes or enjoying as a quick weeknight dinner.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the instructions are straightforward. Even on the busiest of days, I can whip up a batch of these pasties in less than an hour. I often prepare the filling ahead of time, storing it in the refrigerator until I'm ready to assemble and bake the pasties. This saves precious time on those evenings when even a few minutes matter. The prep work is mostly chopping vegetables and cubing the beef. Trust me, the result is worth the minimal effort.
Tips and Variations:
Make it your own: Don't be afraid to experiment with different vegetables. Add diced potatoes, mushrooms, or even peas to the filling for extra flavor and texture. I've also played around with the herbs, sometimes substituting sage or oregano for the rosemary and thyme.
Freezing for later: These pasties freeze beautifully. You can assemble them, freeze them unbaked, and bake them straight from frozen, adding about 15-20 minutes to the baking time.
Batch cooking: Double the recipe and freeze half for another busy weeknight. Having a stash of homemade frozen meals is a lifesaver for a working mom.
Perfect for leftovers: Any leftover filling can be used in other recipes, like a hearty beef stew or shepherd’s pie.
Beyond the ease and deliciousness, these pasties offer a sense of accomplishment. Knowing I've created a healthy and satisfying meal for my family from scratch is truly rewarding. It's a small act of self-care in the midst of a hectic lifestyle, a reminder that even amid the chaos, there’s room for simple pleasures and homemade goodness. So, next time you're short on time but craving a comforting and flavorful meal, try these herbed beef pasties. You won't regret it!
I hope you enjoy this recipe as much as my family does. Let me know in the comments if you try it and how it turned out! Happy cooking!
