Classic Beef-and-Swede Hand Pasties

Serves 4

Ingredients

• 3 cups all-purpose flour
• 1 cup cold unsalted butter
• 6 tbsp cold water
• 12 ounces beef chuck
• 1 large russet potato
• 1 medium rutabaga
• 1 large yellow onion
• 2 tsp black pepper
• 1.5 tsp kosher salt
• 1 egg

Instructions

1. 1Make the shortcrust pastry by cutting the cold butter into the flour until it resembles coarse crumbs. Gradually add the cold water and mix until a dough forms. Wrap and chill for 30 minutes.
2. 2Dice the beef chuck, potato, rutabaga, and onion into 1/2-inch cubes. Combine in a bowl with the salt and black pepper; mix thoroughly.
3. 3Divide the chilled dough into 4 portions. Roll each into a 9-inch circle on a floured surface. Place a generous mound of filling slightly off-center on each circle, leaving a 1-inch border.
4. 4Brush the border with beaten egg, fold the dough over the filling to form a half-moon, and press to seal. Starting at one end, crimp the edge firmly with fingers to create a thick decorative rope pattern. Brush the tops with remaining egg.
5. 5Place pasties on a parchment-lined baking sheet. Bake in a preheated 400°F oven for 45-50 minutes until the crust is deeply golden and filling is cooked through. Cool 10 minutes before serving so the parcel holds together for portable eating.