Beef Pasties

Like gift-wrapped packages, savory Beef Pasties promise a delightful reward. Flaky rounds of golden puff pastry envelop a mixture of filet & vegetables.

Like gift-wrapped packages, savory Beef Pasties promise a delightful reward. Flaky rounds of golden-brown puff pastry envelop a tantalizing mixture of tender filet and seasoned vegetables, baked until bubbling, in velvety broth.

Beef Pasties
Makes 6 servings
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Ingredients
  1. 6 slices bacon, cut into 1-inch pieces
  2. 1 (6.5-ounce) package purple pearl onions, cut in half
  3. 1 cup chopped carrots
  4. 1 (6.5-ounce) package gourmet mushrooms
  5. 3 tablespoons butter
  6. 3 tablespoons all-purpose flour
  7. 1 cup red wine
  8. 1 cup beef broth
  9. 2 tablespoons fresh rosemary, chopped
  10. 1½ tablespoons kosher salt, divided
  11. 1½ tablespoons ground black pepper, divided
  12. 6 (6-ounce) beef filets
  13. 2 tablespoons olive oil
  14. 1 (17.3-ounce) package frozen puff-pastry sheets, thawed
  15. 1 large egg
  16. 2 tablespoons water
Instructions
  1. In a large saucepan, cook bacon until browned and crisp. Remove from pan, and drain on paper towels, reserving 3 tablespoons grease. To pan, add onions and carrots. Cook over medium-high heat until tender, about 6 to 8 minutes. Add mushrooms, and cook until soft, about 3 to 5 minutes. Add butter, and heat until melted. Add flour, and cook, stirring constantly, until blended. Add wine. Stir, scraping bottom of pan to release any browned bits (mixture will become thick). Add broth and rosemary, and continue to stir until combined. Season mixture with 1½ teaspoons salt and 1½ teaspoons pepper. Remove from heat, and let cool completely.
  2. Meanwhile, season filets with remaining 1 tablespoon salt and remaining 1 tablespoon pepper. Using a cast-iron skillet, add olive oil. Cook filets over high heat until meat registers 130° on an instant-read thermometer and is browned on both sides. Remove from pan, and let cool. Chop meat.
  3. In a medium bowl, combine wine mixture and meat.
  4. Preheat oven to 400˚.
  5. Line a baking sheet with parchment paper, and set aside.
  6. On a lightly floured surface, roll pastry to 1⁄8-inch thickness. Using a 6-inch round cutter, cut 12 (6-inch) circles, layering and rerolling scraps, if necessary.
  7. In a small bowl, whisk together egg and water. Using a pastry brush, lightly coat 1 pastry circle with egg wash. Spoon approximately 1 cup beef mixture into center of circle, leaving a ½-inch border. Place another circle on top of beef mixture, pressing edges to seal. Using a knife, cut a slit in top to vent. Brush entire pastry with egg wash. Repeat to assemble remaining pasties.
  8. Bake for 15 to 20 minutes, or until pastry is golden and filling is heated through. Remove from oven, and let cool slightly before serving.
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