Puff Pastry Pasty
A delicious hand pie filled with rustic vegetables, ground beef, and a delicious little gravy sauce all enveloped in a flaky and buttery crust.
Ingredients
- 2 sheets puff pastry (don't forget to pull them out to thaw while making the filling) I use Pepperidge Farm
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1½ lbs ground beef
- 2 carrots thinly sliced into moon shapes or half moons
- 1 onion diced
- 4 cloves garlic minced
- 1 russet potato diced
- 1 tbsp tomato paste
- 1 tsp oregano dried
- 1 tsp fresh thyme
- 2 tbsp soy sauce
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 C chicken stock
- 1/2 tsp ground black pepper
Instructions
- Heat oil in a large dutch oven or pot over medium heat. Add in the carrot, onion, and potato with 1 tsp salt. Let this cook and soften about 8 minutes. Stirring occasionally.
- Add in garlic, tomato paste, thyme and oregano. Mix well.
- Add in meat and brown.
- Once meat is brown and everything is mixed up push everything to one side of the pot.
- On the empty side add in the butter and flour and mix well until the butter is completely melted and the flour has turned a light brown color.
- Add in the soy sauce, pepper, and stock and stir together with the meat mixture. Allow this to all simmer for about 5-7 minutes. When a spoon is scraped along the bottom you want the liquid to be thick and gravy like and not pool into the pathway of the spoon.
- Allow to cool for at least 30 minutes before filling the dough.
- Mix 1 egg with 1 tbsp water. This is your egg wash.
- Preheat an oven to 400 degress.
- Cut each sheet of puff pastry into 4 squares. Carefully roll each square (adding a little flour to the board and rolling pin) to a 8" by 8" square.
- Place 1/2 C meat filling into the middle of each spare. Brush the square with egg wash around the sides and fold in half. Then using a fork press it into the edges to seal the meat inside. Move the pasty to a parchment lined baking sheet.
- Continue with the remaining Squares.
- Brush each all over with egg wash and then put two diagonal lines in the top to allow steam to escape. Once all 8 pasty's are done ( I used two sheet pans to hold all 8) place them in the oven and allow to bake for 30 minutes.
- **If freezing, then bake and allow to cool. Wrap each in parchment paper and then stack them in a large zip lock bag. Place in freezer. When ready to use then pull them out, unwrap them and place the pasty's onto a parchment lined sheet pan and reheat in a 350 degree oven for 25-30 minutes. Until the outside is flaky again, and the inside is very warm.