Cornish Pasties are an British staple, they are savory and super tasty finger food!
3 ¾ cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup (2 sticks) cold butter, diced
¾ cup ice water (you may not need it all)
12 ounces raw beef skirt steak or chuck steak, cut into 1/3-inch dice
2 cups 1/3-inch-diced yellow or white onion
2 cups peeled, 1/3-inch-diced red or Yukon Gold potatoes,
2 cups 1/3-inch-diced carrots
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 large egg
2 tablespoons milk
For pastry: Place the flour and salt in bowl of a food processor; briefly pulse them together. Add the butter and pulse at 1-second intervals until largest pieces of butter are size of chickpeas. Remove lid, pour 1/2 cup ice water evenly over flour mixture, replace lid, and pulse a few times. Add just enough additional ice water so dough holds together when you press it between your fingers. Do not overmix.
Pour dough onto a piece of plastic wrap, gently pat it together using edges of plastic wrap; then flatten it into a large, flat disc or rectangle. Wrap it tightly in plastic and refrigerate while you make filling. (Dough may be made several hours ahead of time, or a day before, if desired. Refrigerate until ready to use.)
Heat oven to 400 F.
For filling: In a large bowl, combine the chopped beef, onion, potatoes and carrots. Add the salt, pepper, olive oil, thyme and rosemary; mix well. Set aside.
Cut pastry into 6 equal pieces and shape each into a flat disc. On a lightly floured surface, gently roll each piece of pastry into a 9-inch round. If dough starts to stick to work surface or rolling pin, sprinkle it with a small amount of flour.
Place about 1 cup filling on each round, either in center if you want to bring both sides of pastry up and together, or on 1 side so you can pull other side of pastry over to make a semicircle. Use your hand to compact filling a little.
Beat the egg with the milk, brush edges of pastry with egg wash and seal them together. If you’re making semicircles, you can decoratively crimp edges of pasties with a fork or your fingers.
Place pasties on a heavy-duty baking sheet lined with unbleached parchment paper. Brush them all over with egg wash. Bake in preheated oven until golden-brown, for about 40 to 45 minutes.
Serve pasties hot, with mustard on the side. They will keep for a couple of days in refrigerator and will also freeze well. Reheat in oven or microwave.
Makes 6 pasties.