Name: Herbed Beef Pasties with Carrot and Parsnip
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 to 10 pasties
Ingredients: 2½ cups (320 g) all-purpose flour; ¾ teaspoon fine salt; 1 cup (226 g) cold unsalted butter, diced; 5-7 tablespoons ice-cold water (or more as needed); ¾ lb (350 g) raw beef steak (I used sirloin), trimmed of fat and diced into ¼-inch cubes; 1 cup carrot, diced into ¼-inch cubes (about 2 medium or 1 very large carrot); 1 cup parsnip, diced into ¼-inch cubes (about 2 medium or 1 very large parsnip); 1 small onion, diced small; 1 tablespoon minced fresh rosemary; 1 tablespoon minced fresh thyme; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 egg, beaten with 1 tablespoon water (for eggwash); Dijon mustard, for serving (optional)