Beef Cornish Pasties
Cornish Pasties, originally an easily transported meal for miners needing a hearty lunch, are a delicious dinner. Make a big batch and freeze for an easy weeknight meal.
Ingredients
- 1 lb. Beef, cubed in 1/2" pieces economy cut like chuck or sirloin
- 1 onion, diced
- 1 potato, diced
- 1 rutabaga, diced
- 3 carrots, diced
- ½ cup parsley, chopped
- 1 tbsp thyme
- 1 tbsp salt
- 2 tsp fresh ground black pepper
Pastry Shell
- 2½ cups all purpose flour
- 1 tsp sugar
- 1 tsp salt
- 6 tbsp butter
- 6 tbsp lard
- ½ cup water
- 1 egg yolk
- 1 tbsp apple cider vinegar
- 4 tbsp butter, cut in 8 pieces for assembled pasties
- 1 egg white lightly whisked for brushing dough
Instructions
For the pastry
- In a large bowl, whisk together the flour, sugar, and salt. Cut the lard and butter into small pieces and incorporate into the flour with fingers until the mixture resembles coarse crumbs or sand.
- In a small bowl, whisk together the egg yolk, water, and vinegar. Pour over flour mixture and mix with a fork.
- Gather the dough into a ball with hands, folding over on itself until it becomes cohesive. Divide into 8 pieces, shape into discs, cover and chill in the refrigerator for about 1 hour.
For the filling
- After dicing each ingredient, combine in a large bowl with parsley, thyme, salt, and pepper, uncooked.
To assemble
- Preheat oven to 400 degrees. Prepare a sheet pan by spraying with cooking spray or line with parchment paper.
- Remove pastry discs from the refrigerator, lightly dust your counter or workspace and rolling pin with flour and roll out to an 8" circle. We've found it helpful to start the process by pressing the discs in a tortilla press and then finishing with a rolling pin.
- Place about 1/2 cup of filling in half of the disc, leaving about 1/2" around the edge. Brush the edges with water and fold the empty half of the dough disc over the filled half. Press with fingers or a fork or roll together to seal the edges.
- Cut a slit in the top of filled pasties, place a piece of butter in the slit of each and brush the top of the pasties with egg white.
- Bake at 400 degrees until pasties are golden brown for 45-60 minutes. Serve warm with ketchup or brown gravy.
- Or cool and freeze in an airtight container or vacuum sealed bag for later enjoyment.