Ingredients:

  • 2 1/2 cups All-purpose Flour
  • 8 oz Unsalted Butter, cubed (ice cold)
  • 1 teaspoon Fine Sea Salt
  • 5 – 7 tablespoons Ice Water
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 lb Ground Beef (85-90% lean)
  • 4 oz Wild Mushrooms, finely chopped
  • 1 teaspoon Fresh Thyme, stripped
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Beef Stock (low sodium)
  • 1/2 cup Mature Cheddar Cheese, grated
  • Black Pepper and Salt, To taste
  • 1 Large Egg, beaten (for egg wash)

Instructions:

  1. Part I: Preparing the Shortcrust Pastry. Whisk the flour and salt together in a large bowl.
  2. Cut the ice-cold butter into the flour using your fingertips or a food processor until the mixture resembles coarse crumbs (like small peas). Do not overmix.
  3. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together into a shaggy ball.
  4. Form the dough into a thick disc, wrap tightly, and refrigerate for at least 60 minutes.
  5. Part II: Making the Filling. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
  6. Increase heat slightly and add the ground beef. Cook until browned, draining off any excess fat.
  7. Stir in the chopped mushrooms, thyme, Worcestershire sauce, and beef stock. Cook for 5 minutes, allowing the liquid to mostly evaporate. Season generously with salt and pepper.
  8. Transfer the meat mixture to a shallow dish and spread it out. Cool the filling completely before proceeding.
  9. Once the filling is cool, stir in the grated Mature Cheddar cheese.
  10. Part III: Assembly and Baking. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  11. Divide the chilled dough into six equal pieces. Roll each piece into a rough 9-inch circle and use a cutter to create perfect circles.
  12. Place about 1/3 cup of the cold filling onto one half of the pastry circle, leaving a 1-inch border.
  13. Brush the edges of the pastry with the egg wash. Fold the empty side over the filling to form a semi-circle. Firmly crimp the edges together to seal.
  14. Brush the entire surface of the pasties with the remaining egg wash. Cut 2-3 small slits on top of each pasty to allow steam to escape.
  15. Bake for 25 to 30 minutes, or until the pastry is deep golden brown and the filling is piping hot.
  16. Remove from the oven and let rest on the baking sheet for 5 minutes before serving.