Traditional Northern Irish Pasties
These traditional Northern Irish pasties wrap seasoned beef, potatoes, carrots, and onion in a tender, flaky crust.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Ingredients
Ingredients
- 5 tablespoons butter divided
- 6 yellow potatoes diced into 1/2-inch cubes
- 1 large onion diced
- 3 medium carrots diced into 1/2-inch cubes
- 1 1/2 pounds stew meat defrosted and diced into 1/2-inch cubes
- 3 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 cup cream for brushing
- 1 cup butter softened, for dough
- 1 cup lard or shortening for dough
- 6 cups all-purpose flour
- 2 teaspoons salt for dough
- 2 cups boiling water for dough
Instructions
Instructions
- Melt the butter and lard or shortening into boiling water. Slowly add the flour and dough salt until a soft, nonsticky dough forms. Cover and chill for 45 to 60 minutes.
- Sauté the diced onion in 1 tablespoon of the filling butter until softened and lightly caramelized. Cool briefly.
- Combine the onion with the diced potatoes, carrots, stew meat, parsley, thyme, salt, and pepper. Preheat the oven to 350°F.
- Divide the dough into 8 balls. Roll each into a 9-inch circle about 1/4 inch thick. Place about 1 1/2 cups filling on one side, dot with 1/2 tablespoon butter, moisten the edge, fold into a half-moon, and seal.
- Arrange the pasties on a greased or parchment-lined baking sheet. Cut vents in the tops and bake for 30 minutes.
- Brush the pasties with cream, return them to the oven, and bake about 30 minutes more, until the filling reaches 165°F and the vegetables are tender. Serve hot.