CORNISH BEEF PASTIES (Page 3 ) | February 4, 2024
Annonce:

FILLING:

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In a skillet over medium-high heat, season ground beef with salt and pepper, and brown until cooked. Set aside.
In the same skillet, cook potatoes, onion, and celery until mostly soft. If needed, add olive oil or butter.
Add garlic, rosemary, thyme, and Worcestershire sauce. Cook until fragrant.
Combine the vegetable mixture with the cooked beef. Season with salt and pepper, and let it cool.
ASSEMBLY:
Flour a clean surface and divide the chilled dough into 6 portions. Roll each portion into a 3/8-inch thick circle, trimming edges if necessary.
Moisten the edges of the dough with water. Spoon the cooled beef mixture over slightly less than half of the dough, leaving a 1/2-inch border.
Fold the dough over the filling and seal the edges by crimping or pressing with a fork.
Place the assembled pasty on the prepared baking sheet and make three small slits in the top for venting. Repeat for the remaining pasties.
Whisk the remaining egg yolk with 2 tablespoons of water and brush it over the top of each pasty.
Bake until golden brown, approximately 30-40 minutes.
Note: If freezing some pasties, omit the egg wash and bake for only 20 minutes. Later, brush the frozen pasty with egg wash and bake at 400°F for an additional 20 minutes.

Next: BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE
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