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Cornish Beef


Cornish Beef




3 cups flour
1 teaspoon salt
1/2 cup (1 stick) salted butter, cold
1/2 cup cold water
2 egg yolks, divided
1 1 lb ground beef (1 lb leftover roast, can also be used shredded)
1 lb waxy beef, such as Red Gold or Yukon, peeled
2 carrots, peeled and diced
1 small onion, diced
2 tablespoons Worcestershire sauce
2 cloves garlic, finely chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
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Cut the butter into small pieces and use a mixer, blender or your hands to knead until it forms a paste.
Mix the water with one of the egg yolks and then add the flour mixture. Mix until all the flour is incorporated, then place on a clean surface and knead until the mixture is completely combined.


Wrap the dough in plastic and let it rest in the refrigerator for at least 30 minutes.
When you are ready to cook, preheat the oven to 200°C and line a baking tray with baking paper.
To prepare the stuffing:
In a large skillet over medium heat, season the ground beef with salt and pepper until brown. Remove the meat from the bowl and set aside.

For the same technique, add the potatoes, onion and celery and cook for 6-8 minutes until softened. If there is not enough fat in the meat, add olive oil or butter to the pan before adding the vegetables.

Add the garlic, rosemary and thyme and cook until fragrant, about 1 minute. Add Worcestershire sauce and cook for 1 minute.
Add the mixed vegetables to the bowl with the meat and stir to combine. Season with salt and pepper and let it cool.
Once the filling has cooled to room temperature, you can assemble the food.

Take a clean surface, divide the dough into 6 pieces, roll each ball into a 3/8 circle and trim the edges neatly if necessary.
Brush the edges of the dough with water and spoon the cold meat mixture over half the dough, leaving half the edge.
Cut the dough over the filling and press the sides closed or pinch them using a fork.

Transfer the pasta to a prepared sheet and cut three slits in the top, like a vent. Repeat with remaining meatballs.
Mix the remaining egg yolk with 2 tablespoons of water and brush each pastry with this mixture. Bake until golden brown, 30-40 minutes.


Note: If you plan to freeze some of the dough, skip the egg wash and bake for only 20 minutes. Then let the pasta and egg cool and bake at 400°F for 20 minutes.

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