These Cornish Beef Pasties are a hearty, traditional “hand-held” meal with deep roots in British mining history. The pastry is sturdy yet buttery, perfectly enclosing a savory mix of beef, tender potatoes, and fragrant herbs. Browning the meat and softening the vegetables before adding them to the dough ensures each bite is richly flavored and fully cooked, while the three slits on top let steam escape, giving a crisp, golden crust.
Cornish Beef Pasties
Ingredients:
For the Dough:
- All-purpose flour – 3 cups
- Salt – 1 teaspoon
- Unsalted butter, chilled – ½ cup (1 stick)
- Cold water – ½ cup
- Egg yolks, divided – 2
For the Filling:
- Ground beef (or chopped roast) – 1 lb
- Waxy potatoes (Red or Yukon Gold), diced – 1 lb
- Carrots, peeled and diced – 2
- Small onion, diced – 1
- Worcestershire sauce – 2 tablespoons
- Garlic, minced – 2 cloves
- Dried rosemary – ½ teaspoon
- Dried thyme – ½ teaspoon
- Kosher salt and black pepper – to taste
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