Ingredients:
FOR THE DOUGH:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled
- 1/2 cup cold water
- 2 egg yolks, divided
FOR THE FILLING:
- 1 lb ground beef (or 1 lb leftover roast, chopped)
- 1 lb waxy potatoes (red 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 ground black pepper, to taste
Preparation:
- In a large bowl, whisk flour and salt. Cut chilled butter into small pieces and incorporate until crumbly.
- Mix cold water and 1 egg yolk, add to flour mixture, and knead until dough forms. Chill for 30 minutes.
- Preheat oven to 400°F. Brown ground beef in a skillet, season with salt and pepper, and set aside.
- Sauté potatoes, carrots, and onion until soft. Add garlic, rosemary, thyme, and Worcestershire sauce. Combine with beef and cool.
- Roll dough into 6 circles, fill with beef mixture, fold, and crimp edges. Cut vents and brush with egg wash.
- Bake for 30-40 minutes until golden. For freezing, bake 20 minutes, then finish later.
These Cornish Beef Pasties are a hearty, flaky pastry filled with savory beef, vegetables, and aromatic herbs. Perfect for lunch, dinner, or meal prep, they’re a British classic that’s easy to make and even easier to enjoy!
