Indulge in these authentic Cornish Beef Pasties, a hearty hand pie filled with a savory mixture of beef and veggies. Originating from Cornwall, this dish is an age-old favorite, perfect for a meal on-the-go or a cozy dinner at home.
For the Dough:
All-Purpose Flour: 3 cups
Salt: 1 teaspoon
Unsalted Butter (chilled): 1/2 cup (1 stick)
Cold Water: 1/2 cup
Egg Yolks: 2 (divided)
For the Filling:
Ground Beef (or chopped leftover roast): 1 lb
Waxy Potatoes (red or Yukon gold): 1 lb, diced
Carrots: 2, peeled and diced
Onion: 1 small, diced
Worcestershire Sauce: 2 tablespoons
Garlic: 2 cloves, minced
Dried Rosemary: 1/2 teaspoon
Dried Thyme: 1/2 teaspoon
Kosher Salt and Freshly Ground Black Pepper: to taste
Preparation:
Dough:
In a sizable bowl, combine flour and salt.
Introduce cold, cubed butter. Integrate it into the flour using two forks, a pastry blender, or even your fingers until the mixture resembles breadcrumbs.
In a separate bowl, mix water with one egg yolk. Gradually introduce this to your flour blend. Combine until the flour is fully incorporated.
Transfer the dough onto a clean surface. Knead until it binds well.
Wrap the dough using cling film and let it chill for a minimum of 30 minutes.
Filling:
On medium-high heat, season the beef with salt and pepper, and brown it in a large skillet. Once done, transfer it to a bowl.
In the same skillet, toss in potatoes, onions, and carrots. Cook until they soften. If necessary, introduce some olive oil or butter.
Incorporate garlic, rosemary, and thyme. Cook for another minute.
Splash in the Worcestershire sauce and cook for an additional minute.
Combine this mixture with the beef. Season appropriately and allow it to cool.
Assembly:
Preheat your oven to 400°F. Prep a baking sheet with parchment paper.
Flour your surface and segregate the dough into 6 portions. Roll them into 3/8-inch thick circles. Trim any excess edges if required.
Wet the dough’s edges with water. Spoon the beef filling onto the dough, ensuring to leave a half-inch border.
Fold the dough over the filling and seal by crimping the edges or pressing with a fork.
Shift the pasty onto the baking sheet. Ensure to make three small slits atop each for venting.
Blend the remaining egg yolk with 2 tablespoons of water. Brush this over each pasty. Bake them until they achieve a golden brown hue, which should take 30-40 minutes.
Note: To freeze some pasties, avoid the egg wash and bake them for just 20 minutes. When you’re ready, apply the egg wash to the frozen pasty, and bake at 400°F for an additional 20 minutes.