I start with a large mixing bowl and add the flour and salt. Cold butter goes in next. I cut it into the flour using my fingers until it looks crumbly, with small butter bits still visible. Cold water goes in slowly, just until the dough comes together. I press it into a disk, wrap it, and let it rest in the fridge for 30 minutes. That rest time makes rolling easier.

In another bowl, I mix the beef, rutabaga, potatoes, onion, parsley, sage, garlic powder, salt, and black pepper. I mix gently—no squeezing. Overworking the filling leads to dense pasties.

I divide the dough into six equal pieces. Each one gets rolled into a circle about 8 inches wide. I place a generous scoop of filling on one side of each circle and top it with a few butter pieces. That butter melts into the beef as it bakes.

I fold the dough over the filling and crimp the edges tightly. This seal matters. It keeps the juices inside the pastry shell. I brush the tops with beaten egg and cut a small slit to let steam escape.

The pasties bake at 375°F for 50–55 minutes until golden. The kitchen smells like beef, butter, and comfort by the 40-minute mark. I let them rest for 10 minutes before serving.