Cornish Beef Pasties

Cornish Beef Pasties

Cornish Beef Pasties, a beloved dish hailing from the rugged coastal region of Cornwall in southwestern England, embody a rich culinary tradition that dates back centuries. These golden-brown parcels of flaky pastry encase a hearty filling, making them not just a meal but a cultural icon.

Originating as a portable lunch for Cornish miners, pasties were designed to be robust, filling, and easy to carry. Their distinctive half-moon shape, crimped edges, and simple yet flavorful ingredients reflect their practical origins and enduring popularity.

At the heart of a traditional Cornish Beef Pasty lies a blend of tender beef, diced potatoes, sweet carrots, and finely chopped onions, seasoned with Worcestershire sauce, garlic, and a hint of aromatic herbs like rosemary and thyme. The ingredients are carefully cooked together until the flavors meld, creating a savory and satisfying filling that contrasts perfectly with the buttery, flaky crust.

Ingredients:

1 lb beef (ground or shredded roast).

1 lb Yukon Gold potatoes, diced.

2 medium carrots, peeled and diced.

1 small onion, diced.

2 tbsp Worcestershire sauce.

2 cloves garlic, minced.

½ tsp dried rosemary.

½ tsp dried thyme.

Salt and pepper to taste.

For dough:

3 cups all-purpose flour.

1 stick unsalted butter, chilled.

1 tsp salt.

2 egg yolks, divided.

½ cup cold water.

Instructions:

Step 1

Mix flour and salt in a bowl. Cut in chilled butter until crumbly.

Step 2

Mix 1 egg yolk with cold water, then blend into flour mixture. Chill dough for 30 minutes.

Step 3

Brown beef in a skillet. Add potatoes, carrots, onion, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper.

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)