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- 3 c
- all-purpose flour
- 1/2 Tbsp
- 1 c
- lard or shortening
- 1/2 c
- cold water
- 1 1/2 lb
- boneless beef sirloin, cubed
- 2 medium
- onions, sliced
- 4 medium
- potatoes, peeled and thinly sliced
- 2 tsp
- dried parsley
- salt and ground black pepper to taste
- 1/2 c
- water, or as needed
FOR THE PASTRY
FOR THE FILLING
How to Make English Pasties
- 1For the Pastry:
In a medium bowl, stir together the flour and 1/2 teaspoon salt.
- 2Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs.
- 3Stir in cold water with a fork until the mixture is able to come together in a ball.
- 4Knead a couple of times then divide pastry into 8 pieces refrigerate until firm. Pastry may be refrigerated for later use at this time.
- 5Preheat the oven to 400 degrees. Grease a baking sheet.
- 6On a lightly floured surface, roll out each half of the pastry into a 6-inch circle.
- 7Place some of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered.
- 8Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley
- 9Place some of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley.
- 10Fold the edges over the pastry over the filling, and tuck in the ends.
- 11Transfer the pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- 12Bake for 20 minutes in the preheated oven.
- 13Remove from the oven, and reduce heat to 350 degrees.
- 14Spoon 1/4 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 10 minutes, or until golden brown. Serve.