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Cornish Beef Pasties are a traditional savory pastry filled with beef, potatoes, carrots, and onions. This recipe provides instructions for making both the flaky dough and the hearty filling, as well as options for baking and freezing.
Ingredients:
Filling:
| Ingredient | Quantity |
|---|---|
| Beef (ground or shredded roast) | 1 pound |
| Yukon Gold potatoes, diced | 1 pound |
| Carrots, peeled and diced | 2 medium |
| Onion, diced | 1 small |
| Worcestershire Sauce | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Dried rosemary | ½ teaspoon |
| Dried thyme | ½ teaspoon |
| Salt and pepper | To taste |
Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Unsalted butter, chilled | 1 stick |
| Salt | 1 teaspoon |
| Egg yolks, divided | 2 |
| Cold water | ½ cup |
Egg Wash:
| Ingredient | Quantity |
|---|---|
| Egg | 1 beaten |
Instructions:
Making the Dough:
Combine the flour and salt in a large bowl.
Cut the chilled butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together one egg yolk and the cold water.
Pour the egg yolk mixture into the flour mixture and mix until a dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Making the Filling:
Brown the beef in a skillet over medium heat, seasoning with salt and pepper to taste. Drain any excess fat.
Add the diced potatoes, carrots, and onions to the skillet. Sauté until the vegetables are almost tender.
Add the minced garlic, Worcestershire sauce, dried rosemary, and dried thyme to the beef and vegetable mixture. Stir to combine.
Remove from heat and let cool slightly.
Assembling and Baking the Pasties:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Divide the chilled dough into six equal portions.
On a lightly floured surface, roll each portion of dough into a circle about 6-7 inches in diameter.
Moisten the edges of each dough circle with water.
Spoon a portion of the beef and vegetable filling onto one half of each dough circle.
Fold the other half of the dough over the filling to form a half-moon shape.
Crimp the edges of the pasties to seal them tightly.
Place the pasties on the prepared baking sheet.
Cut a small slit in the top of each pasty for ventilation.
Brush each pasty with the remaining beaten egg yolk (egg wash) for a golden finish.
Bake in the preheated oven for 35 to 40 minutes, or until the pasties are golden brown.
Freezing Pasties (Partial Bake):
Follow steps 1-10 above.
Bake for 20 minutes.
Let cool completely, then freeze.
To finish baking, brush with egg wash and bake for an additional 20 minutes.
Serving:
Let the pasties cool slightly before serving.
Enjoy the delicious flavors of your homemade Cornish Beef Pasties.
