Cornish Pasties
Ingredients: sour cream, large egg, all purpose flour, salt, unsalted butter · 75 min cook time · 550kcal · $25.50
Ingredients
0.66cup sour cream, 2large large egg, 3.25cup all purpose flour, 3.75teaspoon salt, 17tablespoon unsalted butter, 1finely chopped onion, 10ounces rutabaga, 1tablespoon fresh thyme, 2cloves garlic cloves, 1.25pounds skirt steak, 10ounces russet potatoes, 0.75teaspoon pepper
Instructions
1. Mix sour cream and large egg together in a bowl.
2. Combine all purpose flour and salt in a food processor, then add butter and pulse until pea-sized pieces form.
3. Add half of the sour cream mixture and pulse, then add the remaining mixture and pulse until clumps form.
4. Transfer dough to a floured counter, shape into a 6-inch disk, wrap in plastic wrap, and chill in the refrigerator.
5. Melt butter in a skillet over medium heat, add chopped onion and salt, and cook until softened.
6. Peel and cut rutabaga and russet potatoes into 1/2 inch pieces.
7. Add minced thyme and garlic to the onions and cook until fragrant.
8. Cut skirt steak into 1/2 inch pieces.
9. Combine skirt steak, cooled onion mixture, rutabaga, russet potatoes, salt, pepper, and flour in a bowl.
10. Cut chilled dough into 6 portions, roll each into an oval, and place a serving of filling in the center.
11. Brush edges with water, fold over to seal, trim edges, crimp with a fork, and place on a parchment-lined baking sheet.
12. Cut a 1-inch vent on top of each pasty and brush with an egg wash made from an egg and water.
13. Bake in a preheated 375 degree oven until golden brown and filling bubbles, rotating halfway through.
14. Transfer to a wire rack to cool before serving.
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