Page 302 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Cornish Pasties

MAKES 4

“ ” ,
-
. It’s filled with potatoes and turnips, so it’s meant to be
very filling. If you want to be old-school, before baking the pasty,
gently score it with the initials of the lucky little pie eaters who are
going to get a pasty of their very own.

Part-Butter/Part-Shortening 1 batch
Easy Pie Dough (page 19)
beef tenderloin, cut into 4- ½ pound 225 g
inch (10-cm) square cubes

flour 2 tablespoons 15 g
paprika 1 teaspoon 3 g

olive oil 1 tablespoon 15 ml
potato, peeled and cut into
¼-inch (6-mm) cubes 1
sweet yellow onion, minced 1

garlic, minced 2 cloves

dried thyme 1 teaspoon 1 g
salt and pepper to taste
egg wash (1 egg whisked
with 2 tablespoons/30 ml
water)

1
. Cut the dough into 4 even pieces and roll each into an 8-inch (20-
cm) round. Transfer to them to parchment-lined sheet pans.
2

. Pat the beef pieces dry with a paper towel. Place them in a mixing
bowl and sprinkle them with the flour and paprika. Toss to coat
evenly.