Beef Pasties -- A Sunday Meal for a Week That Asked a Lot

"Cab Kitchen" two-year anniversary Friday. Sarah sent me flowers. The book is at 430,000 copies. I am genuinely astonished. I think about this statistic less than I used to. The book has its life. It is not mine anymore. It is readers'.

Drove Tuesday-Wednesday, Des Moines.

Gayle stable.

Sunday: pot roast.

Sunday I had written “pot roast” on the calendar, but when I got home from Des Moines with the week still sitting heavy on me, I wanted something I could hold in my hands —something self-contained and warm in a way that matched the steadiness I was reaching for. Beef pasties are that for me: all the deep, savory comfort of a slow-cooked roast, tucked into a golden crust, no ceremony required. After a week of miles and hospital hallways and two years of something I’m still astonished by, that kind of quiet, grounding meal is the only thing that makes sense.

Beef Pasties

Prep Time: 30 min | Cook Time: 45 min | Total Time: 1 hr 15 min | Servings: 6

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup cold butter, cubed
• 6 to 7 tablespoons ice water
• 3/4 pound beef sirloin or chuck, cut into 1/2-inch cubes
• 1 cup peeled and diced potato (1/4-inch cubes)
• 1/2 cup diced turnip or rutabaga (1/4-inch cubes)
• 1/3 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions

1. Make the pastry. In a large bowl, whisk together flour and 1/2 teaspoon salt. Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, stirring just until dough comes together. Divide into 6 equal portions, flatten into discs, wrap, and refrigerate for 15 minutes.
2. Preheat oven. Heat oven to 375°F. Line a large baking sheet with parchment paper.
3. Prepare the filling. In a bowl, combine beef, potato, turnip, and onion. Season with salt, pepper, and thyme. Toss to combine evenly.
4. Assemble the pasties. On a lightly floured surface, roll each dough disc into a 7-inch circle. Spoon a heaping 1/2 cup of filling onto one half of each circle, leaving a 3/4-inch border. Dot the filling with a few small pieces of butter. Fold the empty half of dough over the filling to form a half-moon. Press edges firmly together and crimp with a fork or fold-and-pinch to seal.
5. Vent and glaze. Place pasties on the prepared baking sheet. Cut two small slits in the top of each to allow steam to escape. Brush the tops with beaten egg.
6. Bake. Bake for 40 to 45 minutes, or until the crust is deep golden brown and the filling is cooked through. Let rest 5 minutes before serving.

Nutrition (per serving)

Calories: 430 | Protein: 18g | Fat: 22g | Carbs: 40g | Fiber: 2g | Sodium: 520mg