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Buttery, flaky buttermilk pie crust wrapped around a savory mixture of steak, carrots, potatoes, and onions. This is one of my favorite recipes to ever come out of my kitchen! Recipe includes nutritional information and freezer instructions.

Easy Beef Pasties

Buttery, flaky buttermilk pie crust wrapped around a savory mixture of steak, carrots, potatoes, and onions, seasoned with oregano and rosemary, and cooked in an easy homemade gravy. These hand pies one of my favorite recipes to ever come out of my kitchen!
Course Dinner
Cuisine American
Total Time 1 hour 30 minutes
Servings 6
Calories 596 kcal
Author Tracy

Ingredients

Crust

  • 1 cup (8oz, 2 stick cold unsalted butter cut into 1/2-inch chunks
  • 2 1/2 cups (300g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2/3 cup buttermilk

Filling

  • 1 tablespoon unsalted butter
  • 12 ounces beef chuck (stew meat) diced 1/2-inch
  • 1 1/2 cups diced potatoes 1/2-inch dice
  • 3/4 cup diced carrots 1/4-inch dice
  • Water
  • 1 1/2 teaspoon salt*
  • 1/2 teaspoon crushed rosemary
  • 1/4 teaspoon pepper
  • 1/4 teaspoon oregano

Gravy

  • 3 tablespoons unsalted butter
  • 1/2 cup finely diced onion
  • 2 tablespoons all-purpose flour

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Instructions

Prepare Crust

  1. Before you begin measuring everything out, place the cubed butter in the freezer to chill.
  2. Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks.
  3. While pulsing, slowly pour in 1/2 cup of the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and hold their shape if squeezed together. If dough does not hold its shape, drizzle in a little more buttermilk, up to 2/3 cup until it does. The dough will look a little scary at this point, but don't worry. It's supposed to look like that!

  4. Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.

Prepare Filling

  1. Preheat oven to 400°F.
  2. In a medium saucepan, melt butter over medium-high heat (watch closely, you don't want to burn the butter) and add the meat. Cook until well browned. 

  3. Add potatoes and carrots and cover with just enough water that the meat and vegetables are submerged. Add salt, rosemary, pepper, and oregano.

  4. Bring to a boil, turn down to medium and simmer for five minutes. Meat should be cooked through and potatoes should be softened, but still have a bit of a bite to them.
  5. Remove from heat and drain the cooking liquid into a separate container for later use. Set liquid and meat and veggies aside.

  6. In a medium saucepan, melt remaining 3 tablespoons of butter over medium. Add onions and cook until they begin to soften, about 2 to 3 minutes. Add flour and whisk continuously for 1 minute until a sticky paste forms and flour turns golden. Whisk in 1 cup of the reserved broth (discard the rest). Simmer for 2 to 4 minutes, whisking continuously, until a thick gravy forms. Remove from heat and stir in the meat and vegetable mixture, making sure everything is well coated.

Assemble Pasties

  1. Whisk together egg and milk in a small bowl to make your egg wash.

  2. On a well-floured surface, divide your dough into 4 to 6 equal-size pieces and roll into balls. If you are slow at rolling out pastry dough, place all the balls, but one, back in the fridge and work with one at a time so the dough stays chilled and easy to work with.

  3. Re-flour your work surface and roll first ball out to 3/8 inch thick with a floured rolling pin, forming as round of a circle as you can manage (trim edges with a knife if necessary. Pick up your dough to make sure it is not stuck to your work surface. If it is, use a metal spatula to dislodge it before filling.
  4. Brush egg wash around the edges of your pie crust to help seal it and spoon beef mixture over slightly less than half of the pie, leaving a 1/2-inch border. Fold pie over and use a fork to crimp the edges closed. Cut 3 slashes in the top and transfer to baking pan.

  5. Repeat with remaining dough balls. You may have a bit of meat mixture left over, depending on how thin you rolled out your pies. You can eat it with a spoon.
  6. Brush pies with egg wash and and bake for 15 to 20 minutes, until pies are beautiful and golden.

  7. Allow to cool slightly and enjoy.

Recipe Notes

*If you are sensitive to salt, cut salt in the filling to 1 teaspoon. These are fairly salty pasties.