Traditional Cornish Beef Pasties

Savor the taste of authentic Cornish Beef Pasties, hearty hand pies brimming with a delicious blend of beef and vegetables. Originating from Cornwall, these pasties are a timeless favorite, perfect for a quick meal on-the-go or a comforting dinner at home.

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter (chilled, 1 stick)
• ½ cup cold water
• 2 egg yolks (divided)

For the Filling:

• 1 lb ground beef (or chopped leftover roast)
• 1 lb waxy potatoes (red or Yukon gold), diced
• 2 carrots, peeled and diced
• 1 small onion, diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

Instructions

Dough:

1. In a large bowl, mix the flour and salt.
2. Add the chilled, cubed butter and incorporate it into the flour using two forks, a pastry blender, or your fingers until the mixture resembles breadcrumbs.
3. In a separate bowl, combine the cold water with one egg yolk. Gradually add this to the flour mixture, stirring until fully combined.
4. Transfer the dough to a clean surface and knead until smooth.
5. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Filling:

1. In a large skillet over medium-high heat, season the ground beef with salt and pepper, then brown it. Once cooked, transfer it to a bowl.
2. In the same skillet, add the diced potatoes, onions, and carrots. Cook until softened, adding a bit of olive oil or butter if needed.
3. Stir in the minced garlic, rosemary, and thyme, cooking for another minute.
4. Add the Worcestershire sauce and cook for an additional minute.
5. Mix this vegetable blend with the browned beef, seasoning to taste, and allow it to cool.

Assembly:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Flour your work surface and divide the dough into 6 portions. Roll each portion into circles about 3/8-inch thick, trimming any excess edges.
3. Moisten the edges of the dough with water, then spoon the beef filling onto one half of each circle, leaving a half-inch border.
4. Fold the dough over the filling and seal it by crimping the edges or pressing with a fork.
5. Place the pasties on the prepared baking sheet and make three small slits on top of each for venting.
6. Mix the remaining egg yolk with 2 tablespoons of water and brush this mixture over each pasty. Bake for 30-40 minutes or until golden brown.

Enjoy your delicious Cornish Beef Pasties!