CORNISH PASTIES
About 9 servings
Pasties are meat hand pies, originally from Cornwall, England. They were a portable lunch for miners and other laborers who needed a hearty meal that was easy to transport. This tradition of hand-held meat pies traveled to northern Michigan with Cornish immigrants, and these pies are now beloved by miners and regular folk alike. The addition of curry powder is nontraditional, but we appreciate the extra spice.
Whisk together in a medium bowl or pulse in a food processor to combine:
- 4 cups (500g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Add and work in with a pastry blender or your fingers or pulse until the fat is in very small pieces and the dough is crumbly:
- 4 ounces (115g) leaf lard or suet or 1 stick (4 oz or 115g) cold unsalted butter
Add and stir in or pulse until the dough just comes together in a shaggy ball:
- ¾ cup (175g) ice water
- 2 large egg yolks
Knead the dough briefly until it forms a smooth ball. Flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
Mix together in a medium bowl and set aside:
- ¾ pound skirt, sirloin, or hanger steak, finely chopped (pieces should be about ½ inch)
- ½ cup finely diced russet potato
- ½ cup finely chopped onion
- ½ cup finely diced turnip or rutabaga
- 2 tablespoons all-purpose flour
- (2 tablespoons minced herbs such as thyme, parsley, savory, or chives)
- (1 tablespoon curry powder or garam masala, store-bought or homemade)
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Preheat the oven to 350°F. Lightly grease a large baking sheet.
Unwrap the dough and place on a lightly floured work surface. Divide the dough in half and keep half tightly wrapped. Lightly flour the top of the dough and roll out to just over ⅛ inch thick. Use a small plate to cut out 6-inch rounds of dough. Gather the dough scraps into a ball and roll out again, cutting out as many dough rounds as possible. Repeat with the second half of the dough. You should have about 9 rounds. Scoop ⅓ cup filling onto each piece of dough, leaving a ½-inch border around the edges. Lightly brush the edges with:
- 1 large egg, beaten with 1 teaspoon water
Bring the edges together and crimp them or use a fork to press them together. Cut a few small slits in the top of the pasties or prick a few times with a fork. Place the pasties on the prepared baking sheet and brush with egg wash. Bake until golden brown and firm, about 50 minutes. Let cool about 10 minutes before serving.