Savory Beef Cornish Pasties

How to Make Cornish Beef Pasties:

Step 1: Make the Pastry
In a bowl, whisk together the flour and salt. Cut the chilled butter into small pieces and blend into the flour until crumbly. Whisk 1 egg yolk with cold water, add to the flour mixture, and stir until incorporated. Knead briefly on a clean surface until smooth, wrap in plastic, and chill for at least 30 minutes.

Step 2: Cook the Filling
Preheat the oven to 400°F. In a skillet, brown the beef with salt and pepper, then transfer to a bowl. In the same pan, cook the potatoes, onions, and carrots for 6–8 minutes until almost tender. Add garlic, rosemary, and thyme for 1 minute, then stir in Worcestershire sauce.

Step 3: Combine and Cool
Mix the vegetables with the beef and let the filling cool to room temperature. Tip: Never fill the dough with hot mixture, or the butter in the pastry will melt and make it soggy.

Step 4: Roll and Fill
Divide the dough into 6 portions and roll each into a ⅜-inch-thick circle. Brush edges with water. Spoon the beef mixture onto one half of each circle, leaving a ½-inch border.

Step 5: Seal and Vent
Fold the dough over the filling and crimp edges with a fork. Place on a lined baking sheet and cut 3 small slits on top of each pasty for steam release.

Step 6: Egg Wash and Bake
Whisk the remaining egg yolk with 2 tablespoons water and brush over the pasties. Bake for 30–40 minutes until deep golden brown.