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Cornish Beef Pasties

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.
2.66 from 43 votes
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Course: Pastry
Cuisine: American
Keyword: Cornish Beef Pasties
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 9

Ingredients

Crust:

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

Instructions

Creating the Dough:

  • In a spacious bowl, combine flour and salt.
  • Segment the chilled butter and, with forks or a pastry blender, blend into the flour till a crumbly texture forms.
  • 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.
  • Envelope in plastic wrap and refrigerate for at least 30 minutes.

Filling Creation:

  • Preheat the oven to 400°F while lining a baking tray with parchment.
  • Over medium-high flame, season and brown the beef. Once done, transfer to a bowl.
  • In the residual beef fat, sauté potatoes and onions for 6-8 minutes. Add butter if needed.
  • Introduce garlic, rosemary, and thyme to the skillet, cooking until aromatic. Mix in Worcestershire sauce.
  • Combine the veggies with the beef, seasoning to preference. Let it cool to room temperature.

Pasty Assembly:

  • Flour a surface, segment the dough into six equal parts, and roll each into a 3/8-inch thick circle.
  • 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.
  • 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:

  • Bake until they boast a golden hue, typically 30-40 minutes.
  • 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.