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!
Here’s what you’ll need
Pulse the flour and salt then add in the butter pieces
Pulse until the largest butter pieces are the size of peas; pour in the ice water
Form the dough into a disk, wrap it in plastic wrap and pop in the fridge
In a large bowl combine beef, carrots, potatoes and onion
Season with s&p, add the thyme and rosemary and drizzle with olive oil
Cut the dough into 6 equal pieces and form into balls
Use a rolling pin to roll into 8-in rounds
Add some filling, then some egg wash and fold over the top
Transfer to a lightly floured baking sheet and brush them all over with egg wash
Everything you want in one bite!
- 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.
