Irish Pasties

In celebration of my half-Irish husband - a meat-filled savory pie to make his Irish eye smile.

Ingredients

1 sheet puff pastry

1/2 cup cubed sirloin steak

1/2 cup 1/4-inch diced potato

1/2 cup 1/4-inch diced rutabaga

1/4 cup finely chopped onion

1 tablespoon minced rosemary

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter, quartered

1 large beaten egg

Instructions

1. Preheat oven to 425F. Divide the pastry into four equal pieces and roll each piece into rounds, approximately 6 inches in diameter.

2. In a bowl, combine the steak, potato, rutabaga, onion, and rosemary and season with salt and pepper. Place a quarter of the meat mixture in the center of each pastry circle and top with a piece of butter.

3. Brush the pastry edges with the beaten egg. Fold each pastry circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Place the pasties on a parchment-lined baking sheet. Brush the top of each pasty with beaten egg. Cut a small slit into the top of each pasty to release steam during baking.

4. Bake for 20 minutes. Lower oven temperature to 350F and bake another 10 minutes, until golden brown.

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Irish Pasties

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

In celebration of my half-Irish husband - a meat-filled savory pie to make his Irish eye smile.

Ingredients

• 1 sheet puff pastry
• 1/2 cup cubed sirloin steak
• 1/2 cup 1/4-inch diced potato
• 1/2 cup 1/4-inch diced rutabaga
• 1/4 cup finely chopped onion
• 1 tablespoon minced rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter, quartered
• 1 large beaten egg

Instructions

1. Preheat oven to 425F. Divide the pastry into four equal pieces and roll each piece into rounds, approximately 6 inches in diameter.
2. In a bowl, combine the steak, potato, rutabaga, onion, and rosemary and season with salt and pepper. Place a quarter of the meat mixture in the center of each pastry circle and top with a piece of butter.
3. Brush the pastry edges with the beaten egg. Fold each pastry circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Place the pasties on a parchment-lined baking sheet. Brush the top of each pasty with beaten egg. Cut a small slit into the top of each pasty to release steam during baking.
4. Bake for 20 minutes. Lower oven temperature to 350F and bake another 10 minutes, until golden brown.

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Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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