Cornish Beef Pasties

Ingredients:

For the Filling:

Ingredient:

Beef (ground or shredded roast) 1 pound

Yukon Gold potatoes 1 pound

Carrots 2 medium

Onion 1 small

Worcestershire sauce 2 tablespoons

Garlic 2 cloves

Dried rosemary ½ teaspoon

Dried thyme ½ teaspoon

Salt To taste

Pepper To taste

For the Dough:

All-purpose flour 3 cups

Unsalted butter 1 stick

Salt 1 teaspoon

Egg yolks 2

Cold water ½ cup

Instructions:

Make the dough: In a large bowl, mix flour and salt. Cut in chilled butter until the mixture looks like coarse crumbs. In a separate bowl, whisk one egg yolk with cold water. Add gradually to the flour mixture until the dough comes together. Divide into six discs, wrap in plastic, and chill for at least 30 minutes.

Prepare the filling: If using ground beef, brown it in a skillet, seasoning with salt and pepper, and drain excess fat. If using shredded roast beef, set aside. Peel and dice potatoes and carrots into small cubes, and dice the onion. In a large bowl, combine beef, potatoes, carrots, onion, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper. Mix well.

Shape the pasties: Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out each chilled dough disc into an 8–9-inch circle. Spoon filling onto one half of each circle, leaving a border. Moisten edges with water, fold over to form a half-moon, and crimp edges with a fork to seal.

Prepare for baking: Place pasties on the tray. Cut a small slit in the top of each to vent steam. Whisk the remaining egg yolk with 1 tablespoon of water and brush over the tops for a golden crust.

Bake: Bake for 35–40 minutes, until golden brown and cooked through.

Freezer option: For make-ahead convenience, bake for 20 minutes, cool, wrap individually, and freeze. When ready, thaw, brush with egg wash, and bake for 20 more minutes at 400°F (200°C).

Serve and enjoy: Let the pasties cool slightly before serving, then dig in and enjoy this traditional, hearty meal.