My father-in-law has been sick, and in the hospital the last couple weeks. When I asked him what I could make for him, sky's the limit, he came up with the challenge of making a batch of traditional Cornich Pasties. I did my research homework and came up with the following tasty recipe:
3 3/4 cups all purpose or bread flour
2 teaspoons salt
1/2 cup butter, cut into small pieces and chilled
1/2 cup shortening, cut into small pieces and chilled
1/2-3/4 cup ice water
1 lb raw beef flank or skirt steak, cut into small prieces (about 1/3-inch cubes)
1/2 of a large sweet onion, diced small
4 small russet potatoes, diced small
3-4 carrots, diced small
2-3 teaspoons salt
1-2 teaspoons pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons flour
1 large egg
2 tablespoons milk
Preheat oven to 400°F.
Make pastry dough first, so it can spend some time chilling in the fridge. Place the flour and salt in a food processor fitted with an S-blade or the bowl of a stand mixer. Pulse/stir to mix them together. Add the cold butter and shortening. Pulse/stir until the mixture resembles course cornmeal. Add enough ice water until the dough just comes together. Do not over mix.
Pat the dough togeher with your hand as, wrap in plastic wrap and place in the refrigerator while you make the filling. Pastry dough can be made up to a day ahead of time.
Chop meat and veggies so that they are all roughly the same size, small dice. Place all filling ingredients in a large bowl and toss to combine evenly.
Cut the pastry into 6 equal pieces. Roll each piece out into a flat disk on a lightly floured surface. Place 1 cup of filling in each round and fold the pastry over to make a semi circle. Crimp the edges of the pastry around to seal in the filling.
Place pasties on a heavy sheet pan, brush with egg wash and bake for 40-45 minutes. You will probably need to use 2 pans, so be sure to rotate halfway through baking. Serve hot with mustard on the side and a fresh green salad!
Pasties will keep for a couple days in the fridge, but also freeze well for easy reheating in the oven! Enjoy!!