Ted Lasso

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• We made this whole thing from scratch but if it's easier, you can buy store bought pie crust.

For Crust:

• 450 g AP flour 
• 1 tsp salt
• 280 g unsalted butter , very cold, diced
•  155 ml ice cold water

Filling:

• 450 g ground beef
• 450 g firm, waxy potato (e.g. Yukon Gold) diced in 1/4 inch cubes
• 225 g rutabaga , peeled and diced in 1/4 inch cubes
• 195 g yellow onion , chopped
• 20g garlic, minced
• 2tbsp Worcestershire sauce 
• salt and pepper to taste

Procedure

• Place the flour and salt in a food processor and pulse a few times until combined. 
• Add the cold butter and pulse a few more times until the mixture resembles coarse crumbs. 
• Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using.
• Sauté the onions and garlic until translucent and aromatic, remove from pan
• Brown the beef until cooked through, remove from pan
• Add the potatoes and rutabaga and cook slowly with a lid until soft
• Add everything back to the pan and season to taste
   

Preheat the oven to 350 degrees F.
 

Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.

Fill the center of the cut dough with about 4oz of filling, leaving enough space to fold over and seal.

Using an egg wash, seal the edges and crimp with a fork.

Egg wash the top of the pasties and back on a sheet tray at 350F of 40 minutes or until the crust is golden brown.

Who can think of Ted Lasso and not think of Biscuits with the Boss?

Ingredients:

• 227 g unsalted butter, softened
• 132 g granulated sugar
• 5 ml vanilla extract
• 5 g kosher salt
• 284 g all-purpose flour

Procedure:

• Preheat to 325ºF. Line a baking sheet with parchment paper with a 1-inch overhang on each side. Set aside.
• Using a stand or hand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla, and salt, on low speed to combine, then increase to medium speed. Mix until light and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the flour and mix on low until a hydrated and crumbly dough is formed.
• Add the dough to the prepared baking pan. Lightly press it down until it evenly fills the pan. Place a piece of plastic wrap on top, and use the bottom of a spatula to flatten the surface.
• Use a fork to lightly prick the surface of the dough, about 36 times, evenly spaced. Cover and refrigerate for 30 minutes. 
• Bake until the surface and edges are golden brown, about 30 minutes.
• Cool on a wire rack for 5 minutes. While the biscuits are still hot, use a sharp knife to cut them into rectangles of desired size. Optionally, sprinkle the surface with granulated sugar while warm, about 1 tablespoon.
• Let it cool completely in the pan. Carefully lift the biscuits out using the parchment paper overhang. Recut if needed, and place in the famous pink box and serve!