I recently purchased Jamie Oliver’s Great Britain and immediately tagged 20+ recipes that I want to try. I realized that I know nothing about British food!
I told Kara and Cliff about my desire to try pasties and Kara told me that they had pasties in England. Later, I told my friends Jen and Anthony that we were making pasties and they told me they were a UP Michigan thing. Am I the only person that has never heard of pasties and/or tried them?! Also, why are they a Michigan thing too? What’s the story there?
Anyways, first up in this book was the Cornish Pasties. We used simple ingredients: beef, potatoes, carrots and onions, but Jamie makes autumn pasties that I will be trying once fall comes around. I can’t wait to perfect pasties and try various fillings!
- 3¾ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup cold butter, diced
- ¾ cup ice water
- 1 egg, beaten
- 12 ounces skirt steak or chuck steak, cut into 1/3 inch dice
- 1 yellow onion, diced
- 2 Yukon Gold potatoes, peeled and diced
- 2 carrots, peeled and diced
- salt and pepper, to taste
- ¼ cup olive oil
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Place flour and salt in the bowl of a food processor and briefly pulse. Add the butter pieces and pulse until the largest pieces of butter are the size of peas. Pour in ½ cup of ice water and pulse a few more times. Add a splash more water, if needed, until the dough to come together. Do not over mix.
- Use your hands to flatten the dough into a disk then wrap it in plastic wrap and refrigerate until you’re ready to use.
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper (or Silpat) and dust lightly with flour. Set aside.
- In a large bowl, combine the beef, onion, potatoes, and carrots in a large bowl. Season with salt and pepper and add the thyme and rosemary to the bowl. Drizzle in the olive oil and mix everything together.
- Remove the dough from the fridge and cut it into 6 equal pieces. Form each piece into a ball. On a lightly floured work surface, roll each ball into 8-inch rounds, about the thickness of a quarter. If the dough starts to stick, dust with a little more flour.
- Get a little filling (about 1 cup) and compact it in your hand. Place the filling on one side of each circle with room to spare around the edges.
- Brush the edges with egg wash the fold over the side to form a semicircle. Use your fingers to seal the edges (as decoratively as you can/want).
- Brush the pasties all over with egg wash and bake for 30 to 35 minutes, until golden brown and crisp.
- Serve hot out of the oven.