Ingredients:
For the filling:
1 pound beef (ground or shredded roast)
1 pound Yukon Gold potatoes, diced
2 medium-sized carrots, peeled and diced
1 small onion, diced
2 tablespoons Worcestershire Sauce
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste
For the dough:
3 cups all-purpose flour
1 stick unsalted butter, chilled
1 teaspoon salt
2 egg yolks, divided
½ cup cold water
Instructions:
The flour and salt should be combined in a mixing dish.. Add the chilled butter and mix until the mixture becomes crumbly.
In a separate bowl, mix together the cold water and one egg yolk. Blend this mixture into the flour mixture.
Form the dough into a ball and refrigerate it for 30 minutes.
In the meantime, prepare the filling by browning the beef and seasoning it to your liking. Sauté the diced vegetables until they are almost tender. Add the minced garlic, dried rosemary, dried thyme, Worcestershire Sauce, salt, and pepper to taste. Mix well to combine.
Divide the chilled dough into six portions and roll each portion out into a circle.
Moisten the edges of each dough circle and spoon some filling onto one side of each circle. Fold the dough over the filling and seal the edges shut.
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or foil.
Place the pasties on the prepared baking tray and cut slits on the top of each one for ventilation.
In a small bowl, whisk the remaining egg yolk with a little water to make an egg wash. Brush the egg wash over the pasties for a glossy finish.
Bake the pasties in the preheated oven for 35 to 40 minutes, or until they turn golden brown.
If you want to freeze some pasties, bake them partially for 20 minutes before freezing. When you’re ready to eat, brush each pasty with the egg wash and bake for an additional 20 minutes.
Enjoy your Old Fashioned Cornish Beef Pasties!
Savor the flavors as you indulge in these delicious Cornish Beef Pasties!