These hearty Cornish Beef Pasties are a delicious and portable meal, filled with tender beef, diced vegetables, and savory seasonings, all encased in a flaky homemade crust. Perfect for a satisfying lunch or dinner.

Cornish Beef Pasties

Ingredients:

Filling:

Dough:

Instructions:

1. Make the Dough: In a large bowl, combine the all-purpose flour and 1 teaspoon of salt. Cut the chilled unsalted butter into small cubes and add it to the flour mixture. Use your fingertips or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the cold water and 1 egg yolk. Gradually add this liquid mixture to the flour and butter, mixing until a dough just comes together. Divide the dough into six equal portions, flatten each into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes to chill.
2. Prepare the Filling: If using ground beef, brown it in a skillet over medium heat and season to your liking with salt and pepper. Drain off any excess fat. If using shredded roast beef, simply set it aside. Peel and dice the Yukon Gold potatoes and carrots into small pieces. Dice the small onion. In a large bowl, combine the browned beef (or shredded roast), diced potatoes, diced carrots, and diced onion. Add the Worcestershire Sauce, minced garlic, dried rosemary, dried thyme, salt, and pepper to the mixture. Stir well to combine all the filling ingredients.
3. Shape the Pasties: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or foil. Remove the chilled dough discs from the refrigerator. On a lightly floured surface, roll out each dough disc into a circle, approximately 8-9 inches in diameter. Lightly moisten the edges of each dough circle with water. Spoon a generous amount of the beef and vegetable filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges of the dough firmly with a fork to seal the pasty and create a decorative border.
4. Prepare for Baking: Place the shaped pasties on the prepared baking tray. Use a sharp knife to cut a small slit on the top of each pasty for ventilation, allowing steam to escape during baking. In a small bowl, whisk the remaining egg yolk with a tablespoon of water to create an egg wash. Brush the top of each pasty with the egg wash for a golden finish.
5. Bake the Pasties: Bake in the preheated oven for 35 to 40 minutes, or until the pasties are golden brown and the crust is cooked through.
6. Freezing Option (Partial Bake): If you prefer to freeze some pasties for later enjoyment, bake them partially for 20 minutes. Allow them to cool completely, then wrap them individually in plastic wrap and freeze. When ready to eat, thaw the pasties, brush them with an egg wash, and bake in a preheated oven at 400°F (200°C) for an additional 20 minutes, or until golden brown and heated through.
7. Savor and Enjoy: Let the baked Cornish Beef Pasties cool slightly before serving. Savor every bite of this traditional and flavorful hand pie!