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Cornish Pasties with Stilton Dip


Cornish Beef Pasties
Yields 6
The Cornish Pasty Association has strict rules regarding a pasty filling’s ingredients—technically only beef, potato, onion, and swede (or, as we know it, rutabaga) are allowed. For the sake of tradition, we stuck with their formula (OK, we added some thyme), but we couldn’t help but jazz up these hearty parcels with an irresistibly creamy-chunky Stilton dip. Note: Because the filling is raw going into the pies (we’re keeping with Cornish tradition here!), make sure the vegetables and meat are all cut to the same size for even cooking.
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Ingredients
  1. STILTON DIP:
  2. ⅓ cup cream cheese (about 3 ounces), room temperature
  3. 3 tablespoons sour cream
  4. ⅔ cup crumbled Stilton cheese (about 3 ounces), divided
  5. 1½ teaspoons fresh lemon juice
  6. 2 tablespoons finely chopped fresh chives, plus more for garnish
  7.  
  8. DOUGH:
  9. 2½ cups all-purpose flour
  10. 1 tablespoon granulated sugar
  11. 1 teaspoon kosher salt
  12. 8 tablespoons (1 stick) cold butter, cubed
  13. 1 large egg
  14. ¼ cup ice water
  15. 2 teaspoons apple cider vinegar
  16.  
  17. FILLING:
  18. ¾ pound beef sirloin tip or skirt steak, chopped
  19. 1 medium yellow onion, chopped
  20. 1 medium russet potato, peeled and chopped
  21. ½ cup chopped peeled rutabaga
  22. 2 teaspoons minced fresh thyme
  23. 1 teaspoon kosher salt, plus more to taste
  24. ½ teaspoon freshly ground black pepper, plus more to taste
  25.  
  26. TO ASSEMBLE:
  27. 1 large egg
  28. 1 tablespoon whole milk, cream, or water
Instructions
  1. STILTON DIP: Combine cream cheese, sour cream, and half of Stilton in a small food processor and process until smooth. Transfer to a small bowl and fold in remaining Stilton, lemon juice, and chives. Garnish with additional chives when ready to serve.
  2. DOUGH: Whisk together flour, sugar, and salt in a large bowl. Add cubed butter and toss to coat. Use your fingers or a fork to cut butter into flour until mixture resembles coarse meal. If you find butter warming up at any point, refrigerate bowl for a few minutes.
  3. Whisk together egg, water, and vinegar in a liquid measuring cup. Drizzle over flour-butter mixture. Using a rubber spatula, stir egg mixture into flour and mix until incorporated. Dough should be hydrated, but not sticky. Knead dough a few times, then divide into 6 even pieces. Form into small disks and wrap in plastic wrap. Chill in refrigerator for at least 1 hour, or preferably overnight.
  4. FILLING: Combine all ingredients in a large bowl.
  5. TO ASSEMBLE: Roll each chilled dough disk on a lightly floured surface into an 8-inch round (it should be ¼ inch thick). Transfer to a parchment-lined rimmed baking sheet. Divide filling evenly between rounds. Working with 1 round, wet edges with water. Lift opposite sides up and over filling and pinch to seal. You can either flute edge as you would a piecrust or apply repulgue technique. Repeat process for remaining disks. Transfer baking sheet to refrigerator for 30 minutes.
  6. Heat oven to 400°F. Lightly beat egg with milk in a small bowl. Cut 2 small slits in top of each pasty to vent (or carve your initials, as wives of miners did), then brush with egg wash.
  7. Bake for 15 minutes. Lower oven temperature to 350°F and bake for another 20 minutes, or until golden brown. Cool for a few minutes before serving with Stilton dip.
culture: the word on cheese https://culturecheesemag.com/

Photography by Nina Gallant, Styling by Chantal Lambeth

Polina Chesnakova

Polina Chesnakova is a cook, baker and the writer behind Chesnok, a food blog inspired by her Russian-Georgian heritage. If she could, she would eat every meal as a picnic, followed by ice cream. She currently lives in Providence, RI.

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