1 medium potato, baked, or about 1 heaping cup diced cooked yellow potato
1 medium yellow onion, or about 1 cup diced onion
1 medium rutabaga, or 1 heaping cup diced rutabaga
10 oz boneless beef chuck or round, cut into small cubes
1 teaspoon sea salt
2 teaspoons Worcestershire sauce
3 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) cold butter, cubed
1 teaspoon sea salt
1/2 cup ice-cold water, + more if needed
1 egg, beaten
- Add the flour and salt to the bowl of a food processor. Add in the butter and pulse until butter is incorporated evenly. Add the ice water and pulse until dough comes together, adding a bit more water if needed. Turn out onto a clean countertop, gather it all together, and divide and shape into 4 or 6 discs, depending on if you want larger or smaller pasties. Refrigerate the discs while you prepare the filling.
- Steam the rutabaga cubes for a few minutes and let cool. Combine rutabaga, diced onion, cubed potato, cubed rutabaga, salt, and Worcestershire sauce in a bowl.
- Heat oven to 375°F and line a rimmed baking sheet with parchment paper. Roll out the discs on a lightly floured countertop. If you are making large pasties, roll discs out to 10 inches, 8 inches for the smaller pasties.
- Place 1 cup of the filling in the center of each large circle, 1/2 cup or so in each smaller circle. Brush the edge of the circle with water; lift one side and fold over the filling. Pinch the seams together and roll toward the center to make a thick ridge. When you get to the end, tuck the last bit of dough under the pastie. Poke a few holes in the tops of the pasties with a sharp knife and brush with beaten egg. Place pasties on prepared pan and bake for 45 minutes – 1 hour. If baking smaller pasties, check them at 45 minutes. They should be nicely golden brown on top. Let cool a few minutes before serving. Serve with ketchup and sour cream. Pasties freeze well.