IRISH PASTIES

To make the crust, mix the flour and salt in a large bowl.  ‘Cut in’ shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and water together in a separate bowl.

Using a fork, add the egg mixture to the flour mixture and combine until it begins to come together as a cohesive dough.  Turn the dough onto a lightly floured countertop and push it together to form a solid disc with your hands.  You may have to knead a couple of times.  Cut the dough into 4 equal pieces and form a disc with each.  Wrap in plastic wrap and press each into a disc about ½” thick and chill for at least 1 hour.

Note – you can also make the dough in a food processor.  Just drizzle wet ingredients into the dry ingredients, pulsing until a dough forms.

While the dough chills, place the chopped potatoes in a large pot and cover them with cold water.  Bring to a boil and reduce the heat to a low bowl.  Cook for 8-10 minutes until they are just tender when pierced with a fork.  Drain and set aside.

Heat the olive oil in a large deep skillet over medium high heat.  Add the onions, garlic, and carrots to the pan and cook, stirring frequently, for 3 minutes until the onions and garlic are fragrant and the carrots begin to soften.

Add the ground beef to the pan, breaking it up with a spatula into small pieces.  Add the salt, black pepper, and Italian seasoning to the pan and continue to cook until the meat is mostly cooked through.  Add the potatoes back to the pan and stir to combine.

Add flour to the pan, stirring, for 2 minutes more.  Add the Guinness, Worcestershire, and beef stock to the pan and continue to cook, stirring until a sauce forms and coats the beef and veggies.  Stir in the peas and turn off the heat.  Let the filling cool to room temperature before forming the pasties.

Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.

To form the pasties, roll each piece of dough into a disc approximately ¼” thick.  Place ¼ of the cooled beef filling on 1 half of each piece of the dough.  Fold the other side of the dough over the filling and crimp the edges to seal and form a crust.  Place the pasties on the baking sheet.

Beat the egg yolk with 1 teaspoon of water and brush the egg wash all over the tops of the pasties.  Cut a few holes in the top of each pasty with a paring knife.

Bake for 35-45 minutes until they are GBD – Golden Brown and Delicious!!!  DEVOUR!!