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Cornish Beef Pasties are a traditional savory pastry filled with beef, potatoes, carrots, and onions. This recipe provides instructions for making both the flaky dough and the hearty filling, as well as options for baking and freezing.

Ingredients:
Filling:

Ingredient Quantity
Beef (ground or shredded roast) 1 pound
Yukon Gold potatoes, diced 1 pound
Carrots, peeled and diced 2 medium
Onion, diced 1 small
Worcestershire Sauce 2 tablespoons
Garlic, minced 2 cloves
Dried rosemary ½ teaspoon
Dried thyme ½ teaspoon
Salt and pepper To taste
Dough:

Ingredient Quantity
All-purpose flour 3 cups
Unsalted butter, chilled 1 stick
Salt 1 teaspoon
Egg yolks, divided 2
Cold water ½ cup
Egg Wash:

Ingredient Quantity
Egg 1 beaten
Instructions:
Making the Dough:

Combine the flour and salt in a large bowl.
Cut the chilled butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together one egg yolk and the cold water.

Pour the egg yolk mixture into the flour mixture and mix until a dough forms.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Making the Filling:

Brown the beef in a skillet over medium heat, seasoning with salt and pepper to taste. Drain any excess fat.
Add the diced potatoes, carrots, and onions to the skillet. Sauté until the vegetables are almost tender.
Add the minced garlic, Worcestershire sauce, dried rosemary, and dried thyme to the beef and vegetable mixture. Stir to combine.
Remove from heat and let cool slightly.
Assembling and Baking the Pasties:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Divide the chilled dough into six equal portions.
On a lightly floured surface, roll each portion of dough into a circle about 6-7 inches in diameter.
Moisten the edges of each dough circle with water.
Spoon a portion of the beef and vegetable filling onto one half of each dough circle.
Fold the other half of the dough over the filling to form a half-moon shape.
Crimp the edges of the pasties to seal them tightly.