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Traditional Cornish Pasty

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Ingredients
  

For the Pasty:

  • 3 cups all-purpose flour, plus extra as needed
  • 2/3 cup ice water, plus extra as needed
  • 1 stick unsalted butter, cold, cubed
  • 1/2 cup shortening or lard (lard is best)
  • 1 tsp. salt
  • 1 egg, lightly beaten

For the Filling:

  • 8-ounces sirloin, finely chopped
  • 1 russet potato, peeled and diced
  • 1 small rutabaga, peeled and diced
  • 1 large carrot, finely diced
  • 1/2 white onion, chopped
  • 3 tbsp. unsalted butter, divided
  • 1/2 tsp. fresh thyme, chopped
  • 1/2 tsp. fresh rosemary, chopped
  • Kosher salt and freshly ground pepper, to taste
  • Brown mustard, garnish, optional

Instructions
 

To prepare the pasty dough:

  • In a bowl, or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  • Pulse for 10 - 15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  • With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form; if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  • Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  • Wrap dough tightly in plastic wrap and refrigerate 30 - 45 minutes, or until chilled.

To prepare the pasty filling:

  • While dough chills, in a large bowl, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  • Pre-heat oven to 400°F and line a baking sheet with parchment paper.
  • Remove dough from refrigerator and cut it into 6 equal pieces.
  • On a floured surface, roll each piece out to an 8-inch circle.
  • Spoon 1/2 - 2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  • Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  • Seal edges with a fork and repeat with remaining pasties.
  • Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  • Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15 - 20 minutes, or until golden brown.
  • Serve hot with brown mustard, optional.