Cornish Beef Pasties

Dough Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled
• 1/2 cup cold water
• 2 egg yolks, divided

Filling Ingredients:

• 1 lb ground beef (or 1 lb leftover roast, chopped)
• 1 lb waxy potatoes (red or Yukon gold), diced
• 2 carrots, peeled and diced
• 1 small onion, diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

Preparation:

1. In a spacious mixing bowl, whisk together the flour and salt.
2. Cut the chilled butter into small pieces and incorporate it into the flour using two forks, a pastry blender, or your fingers until it forms a crumbly mixture.
3. Mix cold water with one of the egg yolks, then add it to the flour mixture. Blend until all the flour is incorporated. Transfer the mixture to a clean surface and knead until the dough comes together. Wrap it in plastic wrap and chill for at least 30 minutes.

Filling Preparation:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large skillet over medium-high heat, season the ground beef with salt and pepper, browning it until no longer pink. Set aside.
3. In the same skillet, cook potatoes, onion, and carrots until mostly soft. If needed, add olive oil or butter to the skillet.
4. Add garlic, rosemary, and thyme, cooking until fragrant. Pour in Worcestershire sauce and cook for an additional minute.
5. Combine the vegetable mixture with the beef, stirring well. Season to taste with salt and pepper and let it cool.

Assembling and Baking:

1. Once the filling is at room temperature, divide the dough into 6 portions and roll each into a 3/8-inch thick circle.
2. Wet the edges of the dough with water, then spoon the cooled beef mixture over slightly less than half of the dough, leaving a 1/2-inch border.
3. Fold the dough over the filling, sealing the edges by crimping or using a fork to press the layers together.
4. Transfer the pasty to the prepared baking sheet, cutting three small slits in the top as vents. Repeat with the remaining pasties.
5. Whisk the remaining egg yolk with 2 tablespoons of water and brush it over the top of each pasty.
6. Bake until golden brown, approximately 30-40 minutes.

Note: For freezing, skip 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.