Meat and Potato Pasties
1 lb ground beef (80-85 percent lean)
2 med potatoes, peeled and cut into ¼ inch squares
2 med onions, finely chopped
Kosher salt and black pepper
2 cups all-purpose unbleached flour, spooned and leveled, plus more for rolling
1 ¼ cups (2 ½ sticks) cold unsalted butter, cut into pieces
2/3 + cups of ice water

Heat oven to 350*F. In a large bowl, combine the beef, potatoes, onions, 1 tsp salt, ¼ tsp of pepper.
Place the flour, butter, and 1 tsp salt in a large bowl. With a pastry blender, 2 knives, or a large mixer, work the mixture until it resembles coarse meal, with a few pea-size lumps remaining. Add 2/3 cup ice water; mix with a fork and work with your hands until dough comes together. If the dough is still crumbly, add more ice water, 1 tbsp at a time (up to 4 more tbsps). Do not overwork. Shape the dough into 4 small disks and let rest for 10 minutes.
On a lightly floured surface, roll each disk into a 10-inch circle.
Divide the beef mixture among the circles of dough, shaping the meat into a small loaf. Gather and pull up the sides of the dough around the filling, pressing the edges together to form a seam on top. Using your fingers, crimp the seams. Transfer the pasties to a parchment-lined baking sheet. Bake until golden brown, 1 ¼ to 1 ½ hours.
Real Simple Magazine , May 2010.