Nothing beats the warm, savory aroma of homemade Cornish beef pasties fresh out of the oven. These golden, flaky pastries are filled with a rich, hearty mixture of seasoned beef, tender potatoes, and sweet carrots, making them a satisfying meal on their own. Traditionally a staple in Cornish cuisine, these pasties are easy to make, portable, and incredibly flavorful.
Ingredients
For the Dough
- Three cups all purpose flour
- One stick unsalted butter chilled and cubed
- One teaspoon salt
- Two egg yolks divided
- One half cup cold water
For the Filling
- One pound beef ground or shredded roast
- One pound Yukon Gold potatoes diced
- Two medium carrots peeled and diced
- One small onion diced
- Two tablespoons Worcestershire sauce
- Two cloves garlic minced
- One half teaspoon dried rosemary
- One half teaspoon dried thyme
- Salt and pepper to taste
Instructions
Step One Prepare the Dough
- In a large bowl whisk together flour and salt
- Cut in chilled butter using a pastry cutter or fingers until the mixture resembles coarse crumbs
- In a small bowl whisk together one egg yolk and cold water then gradually mix into the flour mixture
- Knead the dough gently until it forms a smooth ball then wrap in plastic wrap and chill for at least thirty minutes
Step Two Cook the Filling
- In a skillet over medium high heat brown the beef breaking it apart as it cooks then drain excess fat if necessary
- Add onions carrots and potatoes sautéing until they start to soften
- Stir in garlic Worcestershire sauce rosemary thyme salt and pepper
- Let the mixture cool slightly before assembling the pasties
Step Three Assemble the Pasties
- Divide the chilled dough into six equal portions and roll each into a six inch circle
- Place a generous scoop of filling onto one side of each circle
- Moisten the edges with a little water fold the dough over the filling and seal by crimping the edges with a fork
Step Four Bake to Perfection
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