Cornish pasties are savory pastry turnovers filled to the brim with hearty chunks of beef and tender vegetables! The flaky golden-brown crust absorbs all the delicious flavors from the meat filling within as they bake in the oven. After just one bite, you'll understand why these handheld meat pies are so popular!
1egg white(beaten, for brushing onto the assembled pasties)
Filling
1lbpotatoes(peeled and finely diced)
⅓lbrutabaga (peeled and finely diced)
⅓lbyellow onion(finely diced)
1lbskirt steak(or sirloin steak, uncooked and cut into small cubes)
1teaspoonsalt
1teaspoonground black pepper
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Instructions
Make The Pastry Dough
Add the flour, baking powder, and salt to a food processor or blender and quickly blend to combine. Add the butter and blend just until the mixture begins to look like coarse breadcrumbs.
Add the egg yolks and pulse a few times to combine. Then, add the water in small amounts (you might not need it all), and pulse the food processor between each addition until the dough begins to form a ball.
Remove the pastry dough from your food processor and wrap it tightly in plastic wrap. Place it in the fridge to chill for 3 hours.
Roll Out The Dough
When it's almost time to pull the dough from the fridge, preheat your oven to 350°F (175°C). Pull out 2 large baking sheets and sprinkle flour over them, set aside.
Grab your dough from the fridge and flour a flat surface to roll it on. Shape the ball of dough into a log and slice it into 6 evenly-sized pieces.
Roll each chunk of dough into a round shape that is roughly 8 inches in diameter (you can use an 8-inch dinner plate as a guide if needed) and set aside.
Make The Pasties
In a large mixing bowl, add the potatoes, rutabaga, onion, uncooked beef, salt, and pepper. Mix until everything is thoroughly combined.
Lay out a circle of dough on your floured work surface and add a heaping handful of the filling mix to the center. You want to leave a ¾-inch space around the edges of the dough.
Wet your fingers and lightly moisten the edges of the dough. Fold the bottom half of the dough upwards to meet the opposite edge. Use your fingers to crimp the dough closed, starting in the center and working outwards.
Repeat with the remaining pasties and place them onto the prepared baking sheets. Use a sharp knife to slice a small slit in the top of each pasty so steam can escape.
Brush the pasties with the beaten egg white and place them in the oven to bake for 40-50 minutes, or until nicely golden brown.
Remove from the oven and let cool for 5-10 minutes before eating because the inside will be very hot!
Notes
Try to remove as much fat from the beef as possible before cubing it or it can make your pasties soggy when it renders in the oven.
Save your leftover dough! If the filling punctures the dough while you are sealing your pasties, you can use leftover dough to patch the hole.
When cutting the circles from the dough, you can stack them by putting a sprinkle of flour between each layer.
You want to use uncooked beef for your pasty filling. Don't worry, since it is finely diced it will cook in the oven while your pasties bake!
To save time, you can certainly use storebought pastry crust instead of making your own, though this is not traditional.
To store: Once cool, place the pasties in an airtight container and refrigerate them for up to 4 days. You can also wrap them in plastic wrap, place them in a heavy-duty freezer bag, and freeze them for up to 4 months.
To reheat: Thaw frozen pasties in the refrigerator overnight before reheating. Place pasties on a baking sheet uncovered and bake at 350°F (175°C) for 30 minutes, or until hot all the way through.