Description
Meat and potatoes sealed in a traditional Cornish pastry and baked until golden brown.
Ingredients
- FOR THE PASTRY:
- 8 ounces, weight Flour
- 4 ounces, weight Cold Butter, Cut Into Cubes
- 1 pinch Salt
- 6 Tablespoons Iced Water
- FOR THE FILLING:
- 8 ounces, weight Steak, Cut Into Small Cubes
- 1 Tablespoon Balsamic Glaze
- 2 Tablespoons Red Wine
- 1 whole Potato, Cut Into Small Cubes
- 1 whole Carrot, Sliced And Diced
- 1 cup Diced Onion
- 1 pinch Salt And Pepper
- 1 Tablespoon Chopped Rosemary
- 1 whole Egg, Beaten For Glazing
Preparation
Preheat the oven to 400ºF.
For the pastry:
Place the flour in a mixing bowl. Add the butter and rub through with your fingers or a pastry cutter. Do this until it becomes coarse then add the salt.
Next add the iced water and mix gently with your hands until the dough comes together in a ball. Add some more water if you need to. Wrap the ball in plastic wrap and let it rest in the fridge for 20 minutes.
Take the pastry from the fridge and cut it into 2 pieces. Roll out one piece until about 1/4 inch thick. You need a 6-inch round circle; I used a plate and cut around it to get the perfect circle. Gather up the scrap dough and repeat with the rest of the dough until you have 4 discs.
For the filling:
In a hot pan sear the cubed meat with the balsamic glaze and the red wine. Cook it only for about 20 seconds. Dump it into a bowl and add the potato, carrot, and onion. Mix until combined.
Scoop enough of the mixture onto the center of each pastry disc without being too much, about 1 cup. Once each disc has the filling, season with salt and pepper and sprinkle the chopped rosemary on top. Brush the edge of the pastry with egg. Pull 2 sides of the dough towards the center of the filling and crimp together with your fingers, sealing the pastry.
Glaze the finished pastry with egg and place on a baking tray. Bake in the oven until golden brown, about 40 minutes.
