Anti Inflammatory Cornish Pasties

Total time2 hr 10 min

Prep time45 min

Cook time55 min

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Ingredients

4 servings

For the pastry

3 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
½ tsp salt
6 tbsp unsalted butter, cold and cubed
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6 tbsp lard or vegetable shortening, cold and cubed
Chef's tip
Use the same amount - shortening works the same way in doughs, frying, and sautéing.
6–8 tbsp ice water

For the filling

12 oz skirt steak or beef chuck, cut into ¼-inch dice
1 cup swede (rutabaga), peeled and cut into ¼-inch dice
1 cup waxy potato, peeled and cut into ¼-inch dice
1 medium yellow onion, finely diced
1 tsp salt
½ tsp black pepper, freshly ground
1 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the egg wash

1 large egg, beaten

Instructions

1
Combine the flour and 1/2 tsp salt in a large mixing bowl. Add the cold cubed butter and lard, then rub the fats into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
2
Add the ice water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Turn out onto a lightly floured surface, press into a flat disc, wrap tightly, and refrigerate for 30 minutes.

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