Cornish Pasty

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, cubed
• 1 egg yolk
• 4 to 6 tablespoons ice water
• 1 pound beef chuck, diced into 1/4 inch pieces
• 2 medium potatoes, diced into 1/4 inch pieces
• 1 medium rutabaga, diced into 1/4 inch pieces
• 1 medium onion, diced finely
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 egg, beaten

Instructions

1. Make the pastry dough by mixing flour and salt in a large bowl
2. Cut in the cold butter until mixture resembles coarse breadcrumbs
3. Add egg yolk and ice water one tablespoon at a time until dough just comes together
4. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes
5. Preheat oven to 400°F
6. In a bowl, combine beef, potatoes, rutabaga, onion, salt, pepper, and thyme
7. Divide dough into 4 equal portions and roll each into a 7-inch circle
8. Place filling on one half of each circle, leaving 1/2 inch border
9. Fold dough over filling and crimp edges firmly with a fork
10. Place pasties on a parchment-lined baking sheet
11. Brush with beaten egg wash
12. Bake for 45 to 50 minutes until golden brown
13. Cool for 5 minutes before serving

Notes

• Keep all ingredients cold for the flakiest pastry crust
• Do not precook the filling; it will cook perfectly inside the pasty
• A pastry wheel tool helps seal the crimped edges neatly
• Make pasties ahead and freeze uncooked for up to 3 months
• Bake frozen pasties directly at 400°F for 55 to 60 minutes
• Serve hot with a simple gravy or tomato sauce on the side