Mini Beef & Mushroom Pasties


1 lb Self-Rising Cake Flour

1 1/3 cup Buttermilk (1 tablespoon vinegar with milk added to 1 1/3)

4 ounces cold Butter

2 lbs Eye Round Beef roast

1 Yellow Onion

4 Idaho Potatoes

2 pints Baby Bella Mushrooms

2 cups plus 1 tablespoon water

2 tablespoons Better Than Boullian Beef Flavor

3 tablespoons Olive Oil

1 Egg Yolk


Sea Salt

Freshly Cracked Pepper

Garlic Powder


Cut half the butter into pats and the other half into 1/2 inch cubes.  Using your fingers mix butter and flour to created pea sized balls of butter and flour.

Add the buttermilk and knead until a ball is formed.  Add flour if the dough is too wet.

Roll on a lightly flour board into a large 1/2 inch thick rectangle.  Fold into thirds, like a letter. Turn the dough 90 degrees and roll and repeat previous steps.  These steps are creating the flaky layers.

Place folded dough on a parchment lined sheet pan and refrigerate.

Butterfly beef roast.  Rub the beef roast with salt, pepper, and garlic powder.  Rotisserie for 30 minutes or roast for in 350 Fahrenheit oven for 45 minutes or until the internal temperature reaches 145 Fahrenheit.

Preheat oven to 350 Fahrenheit.

  Rinse, peel, and grate the potatoes.

 Place grated potatoes into a bowl of cold water and allow to soak for 5 minutes.

Peel and dice the onion finely.

Preheat large skillet over a medium flame.  Add 2 tablespoons olive oil, grated potato and onion.  Stir to coat.  Add salt, and pepper to taste.  Cover and allow to cook for 5 minutes, or until grated potatoes are browned and soft.

 Dice beef into small cubes.

 Add beef to potatoes and stir.

Roll dough into a large 1/4 inch thick rectangle.  Push a 3 inch round cookie cutter straight down into dough, this will ensure the layers are left intact and repeat till all the dough is cut.

 Add 1 heaping tablespoon of beef potato mixture to the dough, fold in half and seal.

Place completed mini pasties on parchment paper lined cookie sheets.

Mix egg yolk and 1 tablespoon water.  Brush on the pasties and sprinkle pasties with salt.

Bake pasties for 15 minutes or until golden brown.

Rinse mushrooms and sit into slices.  Saute in large skillet over medium high heat with 1 tablespoon olive oil.  Sprinkle with salt, pepper, and garlic powder.  Add water and Better than Boullian.  Bring to a boil.  Mix 1 tablespoon cornstarch and tablespoon water to begin with.  Add cornstarch slurry to mushrooms and water.  If the gravy is thick enough it is done, if not make more corn starch slurry and add slowly until desired thickness is achieved.