Pastie Dough

  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.



  • 3/4 pound beef, chopped
  • 1-2 medium-sized potatoes, small dice
  • 3 carrots, small dice
  • 3 stalks celery, small dice
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 1/2 tsp thyme
  • 1/2 cup heavy cream
  • 1 cup shredded cheese

Cook vegetables in skillet until almost tender.  Add beef and cook until done.

Add seasonings.  Add heavy cream and heat through.

Remove from heat and add cheese.  Cool.

To assemble:

Divide dough into 4 balls.  Roll each out on floured board to about 8″ circles.  Scoop generous cup onto each round.  Brush edges with beaten egg and fold in half to seal.  Use fork to crimp edges.

Bake in 375° oven 35-45 minutes or until well-browned and heated through.