Cornish Pasty Recipe - Made with a golden pastry crust filled with a delicious filling made from tender bits of skirt steak, rutabaga, onion, potatoes, and plenty of herbs and spices.
For the Pasty DOUGH – 2/3 cup sour cream – 1 large egg – 3 cups flour 15 oz if using cooking weights – 1 1/2 teaspoon sea salt – 16 tablespoons butter cold, cut into small cubes For the Cornish Pasty Filling – 4 tablespoons butter divided 2 tablespoons for skillet 2 tablespoons after baking – 1 onion finely chopped – 1 tablespoon thyme fresh, leaves finely chopped – 3 cloves garlic finally chopped – 1 lb skirt steak fat removed, cut into 1/2 in pieces, – 2 russet potatoes about 10 oz total, peeled and cut into little cubes – 1 rutabaga about 10 oz total, peeled and cut into little cubes – 1 teaspoon Montreal Steak Spice – 2 teaspoons sea salt or to taste – 1/4 cup flour – 1 egg yolk for brushing
Add butter into the skillet and melt it over medium/low heat. Once the butter melts add onion and cook for 5 minutes, stirring few times. After add thyme and garlic and saute for 30 seconds. Remove from the heat and let it cool for 5 minutes.
Preheat the oven to 375F and line baking sheet with parchment paper. Divide the dough into 6 equal pieces (when working with one piece of dough cover the rest with plastic wrap). Take one piece of the dough and place it onto a floured surface, sprinkle a little flour over the top and roll it into a big oval or circle shape, about 1/8 thick. ADD 1 CUP OF FILLING.
Fold the side of the dough over the filling forming a half-moon shape, using a fork press the edges to seal. Using a knife, make a cut over the top about 1 inch long. Then place pasty onto a baking sheet. Repeat with the rest of the dough pieces.
Bake for 25 minutes, after divide 2 tablespoons of butter between 6 pasties and add it to the hole on top. Return back into the oven for 20 more minutes, or until pasties are golden color. Let cool on a wire rack for 5-10 minutes. Enjoy while warm.