Cornish Beef Pasties
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.
- STILTON DIP:
- ⅓ cup cream cheese about 3 ounces, room temperature
- 3 tablespoons sour cream
- ⅔ cup crumbled Stilton cheese about 3 ounces, divided
- 1½ teaspoons fresh lemon juice
- 2 tablespoons finely chopped fresh chives plus more for garnish
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 8 tablespoons 1 stick cold butter, cubed
- 1 large egg
- ¼ cup ice water
- 2 teaspoons apple cider vinegar
- ¾ pound beef sirloin tip or skirt steak chopped
- 1 medium yellow onion chopped
- 1 medium russet potato peeled and chopped
- ½ cup chopped peeled rutabaga
- 2 teaspoons minced fresh thyme
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- TO ASSEMBLE:
- 1 large egg
- 1 tablespoon whole milk cream, or water
- 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.
- 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.
- 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.
- FILLING: Combine all ingredients in a large bowl.
- 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.
- 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.
- 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.
Photography by Nina Gallant, Styling by Chantal Lambeth