Cornish Beef Pasties

Old-Fashioned Cornish Beef Pasties Ingredients: 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 Dough: 3 cups all-purpose flour 1 stick unsalted butter, chilled 1 teaspoon salt 2 egg yolks, divided ½ cup cold water Instructions: on next page... Prepare the Dough: In a large bowl, combine the flour and salt. Cut the chilled butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs. In a separate bowl, whisk together 1 egg yolk and cold water. Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead gently until smooth. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Prepare the Filling: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or foil. In a large skillet, brown the beef over medium heat. Season with salt, pepper, Worcestershire sauce, minced garlic, dried rosemary, and dried thyme. Add diced potatoes, carrots, and onions to the skillet. Cook until the vegetables are tender and the flavors are well combined with the beef mixture. Remove from heat and let cool slightly. Shape and Assemble the Pasties: Divide the chilled dough into six equal portions. On a lightly floured surface, roll each portion into a circle, about 8 inches in diameter. Spoon a generous amount of the beef and vegetable filling onto one half of each dough circle, leaving a border around the edges. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp the edges with a fork to ensure they are tightly sealed. Bake the Pasties: Place the assembled pasties on the prepared baking tray. Cut small slits in the top of each pasty to allow steam to escape during baking. In a small bowl, beat the remaining egg yolk with a teaspoon of water. Brush the tops of the pasties with the egg wash. Bake in the preheated oven for 35 to 40 minutes, or until the pasties are golden brown and crispy. Serve and Enjoy: Remove the pasties from the oven and let them cool slightly on the baking tray before serving. These Old-Fashioned Cornish Beef Pasties are best enjoyed warm, with your favorite side dishes or on their own as a satisfying meal. Storage Tip: If you plan to freeze the pasties, partially bake them for 20 minutes as directed. Let them cool completely, then wrap them tightly in foil or plastic wrap and freeze. When ready to eat, thaw in the refrigerator overnight, brush with egg wash, and bake for an additional 20 minutes until heated through. Enjoy the hearty flavors and comforting appeal of these Old-Fashioned Cornish Beef Pasties, perfect for a cozy dinner or a portable meal on the go!

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