Ingredients:

  • 2 1/2 cups (300 g) All-purpose (Plain) Flour, plus extra for dusting
  • 1 tsp (5 g) Salt
  • 1 cup (225 g) Unsalted Butter, chilled and cubed
  • 1/4 cup (55 g) Vegetable Shortening (or lard), chilled
  • 1/2 cup (120 ml) Ice Water
  • 2 cups (350 g) Cooked Brisket, shredded or finely chopped
  • 1 medium (150 g) Yellow Onion, diced finely
  • 2 cloves (10 g) Garlic, minced
  • 2 Tbsp (30 ml) Olive Oil or Brisket Fat
  • 1 Tbsp (15 g) All-purpose (Plain) Flour (for thickening)
  • 1/2 cup (120 ml) Beef Stock (low sodium), warm
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp Fresh Thyme, leaves only
  • 4 oz (115 g) Stilton Blue Cheese, crumbled
  • Salt and Black Pepper, To taste
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 Tbsp Milk or Water (for egg wash)

Instructions:

  1. Phase 1: Making the Pastry (The Foundation). Whisk the flour and salt in a large bowl. Quickly cut the cold butter and shortening into the flour until the mixture resembles coarse breadcrumbs.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly, and refrigerate for at least 45 minutes.
  3. Phase 2: Preparing the Filling (The Guts). Heat oil (or brisket fat) in a medium pan. Add diced onion and sauté until soft. Add garlic and thyme and cook for 1 minute.
  4. Stir 1 Tbsp of flour into the mixture and cook for 1 minute. Gradually whisk in the warm beef stock and Worcestershire sauce until the mixture thickens slightly. Season.
  5. Stir in the shredded brisket and mix well. Remove the pan from the heat. Transfer the filling to a shallow bowl and let it cool completely. Once cold, stir in the crumbled Stilton cheese.
  6. Phase 3: Assembly and Baking. Preheat oven to 400°F (200°C). Roll out the chilled dough to about 1/8 inch thickness and use a 6-inch cutter to cut out six rounds.
  7. Place about 1/3 cup of the cooled filling onto one half of each pastry round, leaving a 1/2-inch border. Fold the empty side over to form a half-moon shape and crimp the edges tightly to seal.
  8. Brush the pasties thoroughly with the egg wash (egg mixed with milk/water). Use a sharp knife to cut two small steam vents into the top of each pasty.
  9. Bake for 25–30 minutes, or until the pastry is deep golden brown and the filling is bubbling hot. Transfer pasties to a wire rack and serve warm.