Steak and Potato Pasties
By Jennifer H Kinepeli
This was always a favorite of mine as a kid - and I loved taking leftovers to school the next day for lunch and eating it cold (with a little malt vinegar). I had given up making my own pastry crust years ago when the shortening I always used was discontinued. I recently found this pastry recipe and am now back to making it from scratch. So much better! Use your favorite pie crust recipe or the one here.
2 1/2 c
all purpose flour
6 1/2 Tbsp
6 1/2 Tbsp
steak (i used top sirloin) cut into bite-sized pieces
fresh thyme leaves
dry white wine
russet potato, peeled and shredded
salt and pepper to taste
egg white, slightly beaten
1Place flour, salt, shortening and butter in a large bowl. Use a pastry cutter, forks or your fingers to mix the butter and shortening into the flour until the pieces are no larger than a pea.
2Add about half of the cold water and mix together. Add more water until your dough holds together well. Divide the dough in half. Roll out each half into a 8-9" circle.
3Peel and grate potato. Place in a bowl with salted water to cover and set aside.
In a large saute pan, add 2 T butter and melt over low heat. Add onions, garlic and thyme and cook very slowly until the onions begin to caramelize. Add the white wine and and cook until the liquid is gone - about 20 minutes. Add salt and pepper to taste. Place in a bowl and set aside.
4Cut steak into bite sized pieces. Turn up heat under saute pan to high and add steak, in batches if necessary, to sear. Season with salt and pepper. Stir - just to get some color on the meat - cooking about 3 minutes. Remove to a plate.
5Place one rolled out pie crust in a pie plate. Trim the edges on HALF of the crust to be just at the edge of the pie plate.
6Drain the water off the potatoes and squeeze the water out by hand. Fill half of the crust with half of the potato.