Ground Beef Pasties

Let's Cook

1. Step 1.

   In a large, heavy skillet over medium heat, melt 2 tablespoons unsalted butter. Add the finely chopped ½ large yellow onion, diced 2 medium celery stalks, and diced 1 medium carrot. Season with kosher salt and freshly ground black pepper. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes.

2. Step 2.

   Add the peeled and diced 1 small russet potato and peeled and diced 1 medium rutabaga to the skillet. Cook and stir for about 10 minutes, until all the vegetables are tender and browned in spots.

3. Step 3.

   Stir in 2 cloves minced garlic and ½ teaspoon paprika. Season again with salt and pepper. Cook for another 1 to 2 minutes, until fragrant. Transfer the vegetable mixture to a medium mixing bowl and set aside.

4. Step 4.

   Return the skillet to the stove over medium-high heat. Add 1 pound ground beef, season with salt and pepper, and cook, breaking up the meat as you stir, until browned, crumbly, and cooked through, about 5 minutes. Transfer the beef and any accumulated juices to the bowl with the vegetables. Mix well and season to taste. Let the filling cool to room temperature. (If making ahead, cover and refrigerate for up to 3 days.)

5. Step 5.

   Preheat the oven to 400°F with a rack in the center. Line a baking sheet with parchment paper. Cut each of the 2 chilled pie crust discs into 3 equal portions (about 4 ounces each) and roll each portion into a ball. If the dough has been chilled overnight, let it sit at room temperature for 15 to 30 minutes until soft enough to roll.

6. Step 6.

   On a lightly floured surface with a floured rolling pin, roll each dough ball into an 8-inch round about ⅛ inch thick. Arrange the rounds on a large work surface. Divide the cooled filling among the rounds (about ¾ cup per round), mounding it in the center.

7. Step 7.

   Using a pastry brush, paint a 1-inch stripe of egg wash (1 large egg beaten with 1 tablespoon water) around the perimeter of each dough round. Working one at a time, pick up a pasty and fold it in half like a taco, bringing the egged edges together to close. Hold the taco from the bottom and press the edges together to seal. Gently return the pasty to the work surface and use a fork to crimp the sealed edges. Repeat with the remaining pasties.

8. Step 8.

   Once all pasties are crimped, use a small sharp knife or pizza cutter to trim excess pastry from the crimped side, about ½ inch from where the filling stops. (At this point, you can chill the pasties loosely covered with plastic for up to 24 hours.)

9. Step 9.

   Brush the pasty tops with the remaining egg wash. Transfer them to the prepared baking sheet. Use a knife to make three 1-inch-long diagonal slits in the tops to allow steam to escape. Sprinkle the pasties with flaky sea salt.

10. Step 10.

    Bake for 30 to 40 minutes, rotating the baking sheet once halfway through, until the pasties are deep golden brown and steaming. Serve warm or at room temperature with ketchup for dipping, if desired. Alternatively, let cool to room temperature and refrigerate; serve cold or reheat chilled pasties at 400°F for 5 to 10 minutes before serving.