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–+ servings

Cornish Beef Pasties

2.66 from 43 votes
Experience the savory delight of Cornish Beef Pasties with this comprehensive guide. Whether you're a seasoned chef or a kitchen novice, this recipe will ensure a perfect, flaky pasty every time.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 9
Course: Pastry
Cuisine: American
Ingredients Method

Ingredients
  

Crust:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter chilled
  • 1/2 cup cold water
  • 2 separated egg yolks
Filling:
  • 1 lb of either ground beef or chopped leftover roast
  • 1 lb waxy potatoes preferably red or Yukon gold, diced
  • 2 peeled and diced carrots
  • 1 finely diced small onion
  • 2 tablespoons Worcestershire sauce
  • 2 minced garlic cloves
Seasonings:
  • 1/2 teaspoon each of dried rosemary and thyme kosher salt, and freshly ground black pepper to taste

Method
 

Creating the Dough:
  1. In a spacious bowl, combine flour and salt.
  2. Segment the chilled butter and, with forks or a pastry blender, blend into the flour till a crumbly texture forms.
  3. Stir in water and one egg yolk into the mixture. Once the flour is fully mixed, knead on a clean counter till the dough forms.
  4. Envelope in plastic wrap and refrigerate for at least 30 minutes.
Filling Creation:
  1. Preheat the oven to 400°F while lining a baking tray with parchment.
  2. Over medium-high flame, season and brown the beef. Once done, transfer to a bowl.
  3. In the residual beef fat, sauté potatoes and onions for 6-8 minutes. Add butter if needed.
  4. Introduce garlic, rosemary, and thyme to the skillet, cooking until aromatic. Mix in Worcestershire sauce.
  5. Combine the veggies with the beef, seasoning to preference. Let it cool to room temperature.
Pasty Assembly:
  1. Flour a surface, segment the dough into six equal parts, and roll each into a 3/8-inch thick circle.
  2. On half the circle, place the beef mixture, maintaining a 1/2-inch border. Moisten the dough's edges, fold over the filling, and seal either by crimping or fork-pressing.
  3. Position on the baking tray and make three vent slits atop each pasty. Brush with an egg yolk-water mix for a golden finish.
Baking Instructions:
  1. Bake until they boast a golden hue, typically 30-40 minutes.
  2. Freezing Tip: If freezing, pre-bake for 20 minutes sans egg wash. When ready, egg-wash the frozen pasty and bake for an additional 20 minutes at 400°F.

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