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Export 14 ingredients for grocery delivery
Step 1
In a small bowl whisk together sour cream and egg.
Step 2
Into the food processor add flour and salt and pulse until combined, about 3 seconds.
Step 3
Add butter then pulse until butter is pea-size, about 10 pulses.
Step 4
Next add half of the sour cream mixture and do 5 pulses. After add the rest of the sour cream and pulse 15 times or until the dough starts to from.
Step 5
After transfer the dough onto a floured surface, knead until the dough is formed about 30 seconds. Form a a flat circle and wrap it in plastic wrap then refrigerate for 30 minutes.
Step 6
Add butter into the skillet and melt it over medium/low heat. Once the butter melts add onion and cook for 5 minutes, stirring few times. After add thyme and garlic and saute for 30 seconds. Remove from the heat and let it cool for 5 minutes.
Step 7
Into a mixing big bowl add onion mixture, steak potatoes, rutabaga, Montreal steak spice and salt. Mix everything up. Then add flour and mix with a spoon until combined.
Step 8
Preheat the oven to 375F and line baking sheet with parchment paper. Divide the dough into 6 equal pieces (when working with one piece of dough cover the rest with plastic wrap). Take one piece of the dough and place it onto a floured surface, sprinkle a little flour over the top and roll it into a big oval or circle shape, about 1/8 thick. ADD 1 CUP OF FILLING.
Step 9
Fold the side of the dough over the filling forming a half-moon shape, using a fork press the edges to seal. Using a knife, make a cut over the top about 1 inch long. Then place pasty onto a baking sheet. Repeat with the rest of the dough pieces.
Step 10
Now, mix 2 teaspoon of water with 1 egg yolk and brush it over each pasty.
Step 11
Bake for 25 minutes, after divide 2 tablespoons of butter between 6 pasties and add it to the hole on top. Return back into the oven for 20 more minutes, or until pasties are golden color. Let cool on a wire rack for 5-10 minutes. Enjoy while warm.
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