12626 Steak Pasties Makes 8 pasties Wed Aug 06 07:38:29 -0700 2008 Tue Feb 03 04:09:29 -0800 2009 Licensed http://www.chow.com/recipes/12626 Tue, 03 Feb 2009 12:09:29 GMT These savory, hearty, and rich little meat pies hold tender pieces of steak and vegetables in a thick red wine sauce, baked in a half moon of flaky pastry. Pasties (pronounced PASS-tees) can be traced back to Cornwall, England, where they were pocketed by workers for sustenance down in the mines.

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  • Put the diced potatoes in a saucepan and cover them with cold water, lightly salted.
  • Put the diced carrots in another saucepan and cover them with cold water, lightly salted. Put both pots over high heat and cook until the vegetables are tender but still firm. (They are boiled separately because they cook at different rates.) Drain both in a colander and set aside.
  • Melt the butter in a medium skillet and sauté the onion until golden brown. Add the thyme and set aside, off the heat.
  • Combine the flour, salt, and pepper, and toss the steak in this mixture. Heat the oil in a heavy sauté pan or skillet over medium-high heat. Look for the first little wisp of smoke. The oil will smell hot. Brown the steak cubes in the oil until the outside edges are brown, and then add the wine, 1 cup of chicken stock (or water), and the onions and thyme. Simmer together briefly, then add the carrots and potatoes. Continue stirring until the liquid is as thick as gravy. Off the heat, add the parsley and adjust the seasonings to taste. Set aside to cool in a bowl.
  • Divide the pastry into 8 even balls. Roll out each little ball on a lightly floured surface until it is a round about 6 inches in diameter. Layer the pastry rounds between parchment and chill. Prepare an egg wash by whisking together the egg and 2 tablespoons of water.
  • Preheat the oven to 375°F.
  • To make up the pasties, lay out 2 rounds of dough at a time. Place ⅓ cup of the steak filling in the center of each round. Brush a thin layer of egg wash around the edges of the pastry and fold the pastry over the steak about ½ inch shy of the bottom edge, patting the filling down as you turn the dough over it. Fold the bottom lip of pastry up and over the top layer. Crimp to seal using a lightly floured fork. Place on a baking sheet lined with parchment and assemble the remaining pasties. Chill in the freezer 10 minutes. Dock them all with a fork a few times. Brush the top of each pasty with egg wash.
  • Bake them for 30 minutes, until the pastry is completely golden.
  • Serve warm. Refrigerate leftover pasties in foil in the refrigerator. Reheat them in a 325°F oven for 12–15 minutes before serving.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch double-crust pie, chilled, such as Lard Pastry Pie Dough (page 28), Bubby's All-Butter Pastry Pie Dough (page 23), or Basic Butter and Shortening Pastry Pie Dough (page 27)

    ]]>     1 cup peeled, diced Idaho potatoes

    ]]>     ⅔ cup finely diced carrots

    ]]>     3 tablespoons unsalted butter

    ]]>     ¾ cup finely diced onion

    ]]>     1 teaspoon chopped fresh thyme

    ]]>     3 tablespoons all-purpose flour

    ]]>     1 teaspoon salt

    ]]>     ½ teaspoon freshly ground black pepper

    ]]>     12 ounces beef stew meat (flank steak or top round), trimmed

    ]]>     1 tablespoon canola or vegetable oil

    ]]>     ¼ cup red wine

    ]]>     3 tablespoons finely chopped fresh parsley

    ]]>     1 cup Chicken Stock (page 143) or water

    ]]>     1 large egg

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