Irish Meat Pasties
Grab a true taste of the Emerald Isles this St. Patrick’s Day with Oliver’s! We have everything you need to celebrate Irish pride in high style, with fabulous deals that’ll have you feeling lucky. Meat pasties are the ubiquitous working-man’s meal throughout the British Isles, but we have a particular fondness for this Irish version. Packed full of tender ground beef and hearty potatoes, it’s the perfect on-the-go lunch for taking to work or taking on a family picnic.
- Serves: 4 Pasties
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Ingredients
- 3/4 c. Lard
- 1/2 tsp. Salt
- 2 c. All-Purpose Flour
- 1 tsp. Milk
- 1/4 c. Boiling Water
- 1 lb. Ground Beef
- 1 Onion, finely chopped
- 2 large Carrots, peeled & diced
- 2 stalks Celery, finely chopped
- 1-2 medium Yukon Gold Potatoes, cooked & cut into 1 inch cubes
- 1/2 c. Beef Broth
- 1 tsp. Tomato Paste
- 1 tsp. Ground Thyme
- 1 Bay Leaf
- 1 tbsp. Unsalted Butter
- 1 tbsp. Flour
- Salt & Black Pepper, to taste
Instructions
To make the crust, combine lard, boiling water, milk, and 1/2 teaspoon salt in a large mixing bowl. Carefully stir to combine until creamy, then slowly stir in flour until completely incorporated. Tightly wrap or cover dough and set aside until needed. Preheat oven to 450 degrees.
To make the filling, heat a small amount vegetable oil in a pan until hot but not smoking, then cook ground beef in batches until completely browned. Transfer meat to a large plate lined with paper towels, and discard excess grease in pan. Heat pan on medium then add carrots, onion, and celery. Cook until vegetables are soft, then add beef back to pan with tomato paste, stirring until all veggies lightly coated in tomato paste. Add butter, stirring to combine until totally melted, then stir in flour and continue cooking. When flour is cooked, stir in beef broth, ground thyme, and bay leaf. Allow mixture to cook until gravy has thickened and veggies are very soft, then stir in potatoes and season to taste with salt and pepper. Remove bay leaf and allow filling to cool.
Divide dough into 4 portions, then roll into 8 inch circles. Mound about 1 cup of filling on half of each circle, then moisten edges with a fingertip dipped in water. Fold dough filling and seal with a fork, then arrange pasties on a baking sheet lined with parchment paper. Cut slits in each pasty to vent. Bake pasties for 20 to 25 minutes or until crust is golden brown and filling is hot.
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