3 C all-purpose flour, plus extra as needed
2/3 C ice water, plus extra as needed
1/2 C (1 stick) cold, unsalted butter, cubed
1/2 C shortening or lard
1 tsp salt
1 egg, lightly beaten
8 oz. ground beef (or skirt steak, finely chopped)
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 Tbsp unsalted butter, divided
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish
In a bowl or food processor, mix flour and salt. Add butter.
Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
With the processor running, slowly drizzle in 2/3 C ice water. Pulse until dough ball begins to form. If mixture is too dry, add ice water, 1-2 tsp at a time.
Turn dough out onto a lightly floured surface. Roll into a large, flat rectangle.
Wrap dough tightly in plastic wrap. Refrigerate 30-45 minutes, or until chilled.
Combine beef with potato, turnip, carrot, and onion. Season generously with salt, pepper, thyme, and rosemary.
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
Remove dough from fridge. Cut into 6 equal pieces. Roll each piece, on a floured surface, into an 8 inch circle.
Spoon 1/2-2/3 C beef mixture into center of dough. Top with 1/2 Tbsp butter.
Fold the far edge of dough, over the beef, towards yourself, to form a half moon.
Seal edges with a fork. Repeat with remaining pasties.
Transfer to a lined baking sheet. Brush tops of dough with beaten egg.
Bake for 20 minutes, or until lightly browned. Lower oven temperature to 350 F degrees. Bake for 15-20 minutes, or until golden brown.
Serve hot with brown mustard.