Cornish Pasties
By Katie LeairdPublished on October 7, 2015
Time
2 hours, plus 30 minutes chilling
Yield
Serves 4
Ingredients
Crust
⅔ cup sour cream, chilled1 large egg, lightly beaten3 cups (15 ounces/425 grams) all-purpose flour 1 ¾ teaspoons salt 16 tablespoons unsalted butter, cut into ½-inch pieces and chilledFilling
1 tablespoon unsalted butter 1 onion, chopped fineSalt and pepper 1 tablespoon minced fresh thyme 2 garlic cloves, minced1 ¼ pounds skirt steak, trimmed and cut into ½-inch pieces10 ounces (283 grams) russet potatoes, peeled and cut into ½-inch pieces10 ounces (283 grams) rutabaga, peeled and cut into ½-inch pieces¼ cup all-purpose flour 1 large eggBefore You Begin
You can substitute turnips for rutabagas if you like. If you can’t find skirt steak, you can use 1 1/2 pounds of blade steak. The extra 1/4 pound accounts for the trimming required with the blade cut. The pasties fit best on the baking sheet when placed crosswise in two rows of three. Serve the pasties with ketchup, if desired.
Instructions
- Whisk sour cream and egg together in small bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 15 pulses.
- Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes. (Dough can be refrigerated for up to 24 hours; let chilled dough sit on counter for 15 minutes to soften before rolling.)
- Melt butter in 10-inch skillet over medium heat. Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Add thyme and garlic and cook until fragrant, about 30 seconds. Let cool slightly, about 5 minutes. Combine cooled onion mixture, steak, potatoes, rutabaga, 2 teaspoons salt, and 3/4 teaspoon pepper in bowl. Add flour and toss to coat.
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Remove dough from refrigerator and cut into 6 equal pieces (about 5 ounces each); cover with plastic wrap. Divide filling into 6 equal portions, about 1 heaping cup each.
- Working with 1 piece of dough at a time, roll into 10 by 8-inch oval (about 1/8 inch thick) on lightly floured counter. Place 1 portion filling in center of dough. Moisten edges of dough with water, then fold narrow end of oval over filling to form half-moon shape. Press dough around filling to adhere.
- Trim any ragged edges, then crimp edges with fork to seal; transfer to prepared sheet. (For more decorative edge, trim any ragged edges and, starting at one end, pinch and slightly twist dough diagonally across seam between your thumb and index finger. Continue pinching and twisting dough around seam.) Repeat with remaining dough and filling.
- Using paring knife, cut 1-inch vent hole on top of each pasty. Whisk egg and 2 teaspoons water in bowl. Brush pasties with egg wash. Bake until crust is golden brown and filling is bubbling up through vent hole, about 45 minutes, rotating sheet halfway through baking. Transfer pasties to wire rack and let cool for 10 minutes before serving. Pasties can be prepared through step 6, then frozen on baking sheet. Once frozen, pasties can be stored in zipper-lock bag for up to 1 month. To cook from frozen, bake at 350 degrees for 1 hour 5 minutes to 1 hour 10 minutes.
for the crust
for the filling
to make ahead
Time
2 hours, plus 30 minutes chillingYield
Serves 4Ingredients
Crust
⅔ cup sour cream, chilled
1 large egg, lightly beaten
3 cups (15 ounces/425 grams) all-purpose flour
1 ¾ teaspoons salt
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Filling
1 tablespoon unsalted butter
1 onion, chopped fine
Salt and pepper
1 tablespoon minced fresh thyme
2 garlic cloves, minced
1 ¼ pounds skirt steak, trimmed and cut into ½-inch pieces
10 ounces (283 grams) russet potatoes, peeled and cut into ½-inch pieces
10 ounces (283 grams) rutabaga, peeled and cut into ½-inch pieces
¼ cup all-purpose flour
1 large egg
Test Kitchen Techniques
Ingredients
Crust
⅔ cup sour cream, chilled
1 large egg, lightly beaten
3 cups (15 ounces/425 grams) all-purpose flour
1 ¾ teaspoons salt
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Filling
1 tablespoon unsalted butter
1 onion, chopped fine
Salt and pepper
1 tablespoon minced fresh thyme
2 garlic cloves, minced
1 ¼ pounds skirt steak, trimmed and cut into ½-inch pieces
10 ounces (283 grams) russet potatoes, peeled and cut into ½-inch pieces
10 ounces (283 grams) rutabaga, peeled and cut into ½-inch pieces
¼ cup all-purpose flour
1 large egg
Test Kitchen Techniques
Ingredients
Crust
⅔ cup sour cream, chilled
1 large egg, lightly beaten
3 cups (15 ounces/425 grams) all-purpose flour
1 ¾ teaspoons salt
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Filling
1 tablespoon unsalted butter
1 onion, chopped fine
Salt and pepper
1 tablespoon minced fresh thyme
2 garlic cloves, minced
1 ¼ pounds skirt steak, trimmed and cut into ½-inch pieces
10 ounces (283 grams) russet potatoes, peeled and cut into ½-inch pieces
10 ounces (283 grams) rutabaga, peeled and cut into ½-inch pieces
¼ cup all-purpose flour
1 large egg
Test Kitchen Techniques
Why This Recipe Works
These handheld turnovers should be rich and flaky, not tough and dry. For the best version, we toss the uncooked meat (skirt steak) and vegetables (onion, potato, and rutabaga) with a little flour before wrapping the filling tightly in our dough rounds. The flour combines with the filling’s exuded juices as the pasties bake to create the gravy right inside the crust. We didn’t want to stray very far from the pasties’ Michigan roots, but we did add some garlic and fresh thyme to punch up the flavor of the filling. To ensure easy dough assembly, we use sour cream to make it both pliable and rip-resistant.
Before You Begin
You can substitute turnips for rutabagas if you like. If you can’t find skirt steak, you can use 1 1/2 pounds of blade steak. The extra 1/4 pound accounts for the trimming required with the blade cut. The pasties fit best on the baking sheet when placed crosswise in two rows of three. Serve the pasties with ketchup, if desired.
Instructions
- Whisk sour cream and egg together in small bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 15 pulses.
- Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes. (Dough can be refrigerated for up to 24 hours; let chilled dough sit on counter for 15 minutes to soften before rolling.)
- Melt butter in 10-inch skillet over medium heat. Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Add thyme and garlic and cook until fragrant, about 30 seconds. Let cool slightly, about 5 minutes. Combine cooled onion mixture, steak, potatoes, rutabaga, 2 teaspoons salt, and 3/4 teaspoon pepper in bowl. Add flour and toss to coat.
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Remove dough from refrigerator and cut into 6 equal pieces (about 5 ounces each); cover with plastic wrap. Divide filling into 6 equal portions, about 1 heaping cup each.
- Working with 1 piece of dough at a time, roll into 10 by 8-inch oval (about 1/8 inch thick) on lightly floured counter. Place 1 portion filling in center of dough. Moisten edges of dough with water, then fold narrow end of oval over filling to form half-moon shape. Press dough around filling to adhere.
- Trim any ragged edges, then crimp edges with fork to seal; transfer to prepared sheet. (For more decorative edge, trim any ragged edges and, starting at one end, pinch and slightly twist dough diagonally across seam between your thumb and index finger. Continue pinching and twisting dough around seam.) Repeat with remaining dough and filling.
- Using paring knife, cut 1-inch vent hole on top of each pasty. Whisk egg and 2 teaspoons water in bowl. Brush pasties with egg wash. Bake until crust is golden brown and filling is bubbling up through vent hole, about 45 minutes, rotating sheet halfway through baking. Transfer pasties to wire rack and let cool for 10 minutes before serving. Pasties can be prepared through step 6, then frozen on baking sheet. Once frozen, pasties can be stored in zipper-lock bag for up to 1 month. To cook from frozen, bake at 350 degrees for 1 hour 5 minutes to 1 hour 10 minutes.
for the crust
for the filling
to make ahead
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