CORNISH BEEF PASTIES

FOR THE DOUGH:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled
• 1/2 cup chilly water
• 2 egg yolks, divided

FOR THE FILLING:

• 1 lb floor beef (may also use 1 lb leftover roast, chopped)
• 1 lb waxy potatoes, reminiscent of purple or Yukon gold, diced
• 2 carrots, peeled and diced
• 1 small onion, diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Kosher salt and freshly floor black pepper, to style

PREPARATION

1. In a big mixing bowl, whisk collectively the flour and salt.
2. Minimize butter into small items and utilizing two forks, a pastry blender, or your fingers, work it into the flour till it turns into a crumbly combination.
3. Combine collectively water and one of many egg yolks, then add to the flour combination. Combine till all flour is included, then prove onto a clear floor and knead till the combination comes collectively utterly.
4. Wrap in plastic wrap and chill dough at the least half-hour.
5. When able to bake preheat oven to 400°F and line a baking sheet with parchment paper.
6. To make the filling:
7. In a big skillet over medium-high warmth, season the bottom beef with salt and pepper and brown till not pink. Take away meat to a bowl and put aside.
8. To the identical skillet, add potatoes, onion, and celery and prepare dinner till principally delicate, 6-8 minutes. If there isn’t sufficient fats leftover from the meat, add olive oil or butter to the skillet earlier than including greens.
9. Add garlic, rosemary, and thyme and prepare dinner till aromatic, about 1 minute. Add Worcestershire sauce and prepare dinner 1 minute extra.
10. Add vegetable combination to bowl with beef and stir to mix. Season to style with salt and pepper and put aside to chill.
11. As soon as filling has cooled to room temperature, you may assemble the pasties.
12. Flour a clear floor and divide dough into 6 parts. Roll every ball out right into a 3/8-inch thick circle, trimming edges to neaten, if wanted.
13. Moist the perimeters of your dough with some water, then spoon cooled beef combination over rather less than half of the dough, leaving a 1/2-inch border.
14. Fold dough over the filling and seal edges by crimping or utilizing a fork to press the dough layers collectively.
15. Switch pasty to ready baking sheet and lower three small slits within the prime as a vent. Repeat with remaining pasties.
16. Whisk collectively remaining egg yolk with 2 tablespoons water and brush excessive of every pasty. Bake till golden brown, 30-40 minutes.
17. Observe: When you plan to freeze a few of the pasties, skip the egg wash and bake for less than 20 minutes. Later, brush frozen pasty with egg wash, then bake at 400°F for 20 extra minutes.