CORNISH BEEF PASTIES
FOR THE DOUGH:
3 cups all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled
1/2 cup cold water
2 egg yolks, divided
FOR THE FILLING:
1 lb ground beef (can also use 1 lb leftover roast, chopped)
1 lb waxy potatoes, such as red or Yukon gold, diced
2 carrots, peeled and diced
1 small onion, diced
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Continued on next page
