Traditional Cornish pasties inspired by Michigan's Upper Peninsula mining heritage. Flaky hand-held pies featuring a sour cream pastry dough filled with tender skirt steak, root vegetables, and fresh herbs.
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Adapted from a video by America's Test Kitchen
The Foolproof Formula for Flaky Beef Pasties | America's Test Kitchen
all-purpose flourabout 15 ounces, for pastry dough3 cups
table saltfor pastry dough1¾ tsp
unsalted butterfor pastry dough16 tbsp
unsalted butterfor sautéing onions1 tbsp
onionfinely chopped1
table saltfor filling¼ tsp
fresh thymeminced
1 tbsp
garlic clovesminced2
skirt steakcut into 1/2 inch pieces1¼ lb
rutabagapeeled and cut into 1/2 inch pieces10 oz
russet potatoespeeled and cut into 1/2 inch pieces10 oz
table saltfor beef filling2 tsp
black pepper¾ tsp
all-purpose flourscattered over filling¼ cups
waterfor sealing edges~2 tbspest.
large eggfor egg wash1
watermixed into egg wash2 tsp
Steps
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1
Combine sour cream and large egg together, creating a mixture with ample moisture but minimal water to avoid a tough dough.
2
Add flour and salt to a food processor and pulse for a few seconds until evenly combined.
3
Add cold butter and pulse about 10 times until it breaks down into pea-sized pieces throughout the flour mixture.
4
Add about half of the sour cream-egg mixture and pulse about 5 times until just combined.
5
Add the remaining sour cream-egg mixture and pulse about 15 more times until good clumps form throughout the dough.
6
Transfer the dough to a lightly floured counter and gently bring together into a 6-inch disk shape, then wrap tightly in plastic wrap.
7
Refrigerate the wrapped dough for about 30 minutes to allow gluten to rest.
8
Melt butter in a 10-inch skillet over medium heat, add finely chopped onion and salt, and cook about 5 minutes until softened.
9
Peel the rutabaga and cut it into 1/2 inch pieces.
10
Add minced fresh thyme and minced garlic to the softened onions and cook about 30 seconds until fragrant.
11
Turn off the heat and allow the onion mixture to cool for about 5 minutes.
12
Trim the skirt steak and cut it into 1/2 inch pieces.
13
Peel the russet potatoes and cut them into 1/2 inch pieces.
14
Combine the beef, cooled onion mixture, rutabaga, potatoes, salt, and pepper in a large bowl.
15
Scatter all-purpose flour over the filling mixture and stir until no dry flour remains visible.
16
Divide the chilled dough into 6 equal portions, approximately 5 ounces each.
17
Gently press one portion of dough into an oval shape, then roll it out on a floured surface to a 10 by 8 inch oval, at least 1/8 inch thick.
18
Place a heaping portion of filling in the center of the rolled dough.
19
Brush or rub the outer edges of the dough with water, fold the shorter side over to meet the longer side, and press firmly to seal and remove excess air.
20
Trim the edges of the pasty using a paring knife, pizza roller, or pastry cutter.
21
Use a fork to crimp the edges of the pasty for a decorative seal.
22
Carefully transfer the pasty to a parchment-lined baking sheet, positioning them in two rows of three. Repeat steps 17-21 to complete the remaining 5 pasties.
23
Cut a 1-inch vent opening on the top of each pasty to allow steam to escape.
24
Whisk together one large egg and 2 teaspoons of water to create an egg wash, then brush evenly over the surface of each pasty.
25
Preheat the oven to 375 degrees. Bake the pasties for about 45 minutes until golden brown, rotating the baking sheet halfway through baking. They are done when filling starts to bubble out of the vents.
26
Transfer the baked pasties to a wire rack and allow them to cool for about 10 minutes before serving.
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