PEI Pasty (Beef and Potato Handpies)

Ingredients

Pastry

• ½ lb frozen butter, grated (or cut in small cubes)
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1½ tsp salt
• 1 cup ice water (you may not need it all)

Filling

• 1 Tbsp neutral oil
• 1 lb stewing beef, cubed
• 3 cups russet potatoes, peeled and cubed
• 1 small turnip (rutabaga), peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 litre (about 4 cups) low-sodium beef stock
• 2 tsp salt
• 2 tsp ground black pepper
• 1 tsp tomato paste
• 2 tsp dried rosemary
• ¼ cup flour, as needed

To finish

• 1 egg, beaten with a splash of water

Method

1. Make the pastry. Whisk both flours with the salt, then toss in the frozen butter. Add ¾ cup of the ice water and mix just until it starts to hold together, adding more a spoonful at a time only if you need it. Press into a disc, wrap in parchment and chill for at least 30 minutes.
2. Brown the beef. Heat the oven to 350°F. Season the beef with salt and pepper and brown it in the oil in a hot Dutch oven. Lift it out and set aside.
3. Build the stew. Turn the heat to medium and cook the onion and garlic until soft. Stir in most of the flour, the rosemary and the tomato paste, then pour in the stock a little at a time, stirring hard so it stays smooth. Bring to a simmer and add the potatoes, turnip and beef.
4. Braise and chill. Cover and bake for 3 hours, stirring now and then and adding a splash more stock if it gets dry. It should be thick, like a hearty stew. Cool it, then refrigerate until cold. Overnight is perfect.
5. Shape the handpies. Cut the pastry into 6 to 8 pieces and roll each into a circle. Spoon about ¾ cup of cold filling onto one side (for 8). Brush the edge with egg wash, fold the pastry over and press out the air, leaving a 1 inch rim with no filling. Crimp with your fingers or a fork.
6. Bake. Set the handpies on a parchment-lined baking sheet, brush the tops with egg wash and bake at 425°F for 35 to 45 minutes, until deep golden. Serve hot.

Make ahead: Freeze the shaped, unbaked handpies on the tray, then bag them. Bake from frozen at 425°F, giving them an extra 10 to 15 minutes.