Flaky crust filled with beef, potatoes, onions, carrots, and turnips. Serve these under the troll bridge pasties with brown gravy.
Course Main Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6pasties
Equipment
stand mixer for making the dough
medium sautee pan
biscuit cutter
Ingredients
Dough
3cupsunbleached flour
1cupbuttercut into 1/2 Tbs sections
1teaspoonsalt
2teaspoonsgarlic powder
1/2cupcold wateradding 1/4 cup at a time
Filling
1/2poundground beefcooked and drained
1smallturnipcleaned, peeled and diced
1potatocleaned, peeled and diced
1carrotcleaned, peeled and diced
1smallwhite oniondiced
1/2cupshredded colby jack cheese
1packagebrown gravy mixcooked according to package directions
1tablespoonbutter
1eggbeaten
salt and pepper to taste
Instructions
Dough
Add all the ingredients into a mixer and let them come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerator for 1 hour.
3 cups unbleached flour, 1 cup butter, 1 teaspoon salt, 2 teaspoons garlic powder, 1/2 cup cold water
Filling
While the dough is chilling clean, peel and chop all your veggies.
1 small turnip, 1 potato, 1 carrot, 1 small white onion
Sautee them in 1 Tbs butter to soften them then put them into a bowl.
1 tablespoon butter
Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
1/2 pound ground beef, salt and pepper to taste
Roll and cut the dough out into large circles.
Add filling to one side then sprinkle with shredded cheese.
1/2 cup shredded colby jack cheese
After stuffing these full pinch the dough to crimp the edges.
Beat an egg and brush over the top of the pastry. Bake in a preheated 375-degree oven for 25 minutes.
1 egg
Prepare gravy mix to package directions. Serve on the side. Enjoy!
1 package brown gravy mix
Notes
Tips for making this recipe:
For cutting the circles, I used a cereal bowl and it worked out great to make 6 pasties.
Make sure as noted above, let the vegetables and beef cool before stuffing the pasties. As I found out the hard way, if it's too hot it will make the dough too sticky to work with once you start assembling the pasties.
To store: add leftovers to a covered container and put them in the refrigertor. Eat within 3 days. Reheat in the microwave, oven, or air fryer.