Ingredients
- Pastry Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 7/8 cups vegetable shortening
- 1/2 cup cold water
- Meat Filling:
- 2 cups cooked beef chuck roast cubed
- 2 cups diced roasted potatoes
- 1 cup diced roasted carrots
- 1/2 cup beef gravy
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried minced onion
- 2 teaspoons dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg + 2 tablespoons water for egg wash
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Brown Gravy:
- 4 tablespoons butter
- 4 tablespoon all-purpose flour
- 2 cups beef stock
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Recipe Description
Kansas-Style Herbed Pasty are not traditional Cornish pasties. They have more meat and seasonings, plus brown gravy. A few summers ago, we traveled to Michigan’s UP where I tasted my first pasty. When I returned home, I made my own--Kansas-Style. It's a great way to use roast beef dinner leftovers.
Recipe Directions
To Make the Pastry:
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In a medium bowl, combine all-purpose flour, salt, dried parsley, oregano, and thyme.
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Using a pastry blending fork, mix in shortening until crumbs form.
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Add water in two parts, until dough works into a ball.
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Divide dough into 8 parts and form into balls. Cover with a clean tea towel until ready to use.
To Make the Filling:
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Preheat oven to 375 degrees. Prepare the roasted meat, potatoes, and carrots, by dicing into small pieces. Place in a large microwavable bowl and heat in microwave for 5-7 minutes.
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Add to roasted meat and vegetables the gravy, olive oil, Worcestershire sauce, dried minced onion, dried parsley, salt and black pepper. Stir to combine.
To Assemble the Pasties:
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On a floured surface, and using a rolling pin, roll each dough ball into an 7-8" circle.
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Drop 2/3 cup filling on half of circle. Moisten edges with water and spoon dough over filling. Cover filling with the other half of circle. Roll edges over and crimp with a fork to seal.
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Place pasties on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with remaining dough and filling.
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Using a small bowl, prepare egg wash by whisking together egg and water.
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Brush egg wash over the tops of each pasty. Cut three slits on top of each pasty for steam to escape. Bake in preheated oven for 45-50 minutes until golden brown.
To Make Gravy:
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In a small saucepan, melt butter and mix in all-purpose flour. Slowly whisk in beef stock and stir until it thickens. Season with salt, pepper, and dried thyme.
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Pour gravy over pasty or use as a dip. Makes 8 pasties.
