Pasties are meat pies, or turnovers, that miners in Cornwall originally took down in the mines with them for lunch. These are appetizer-size pasties.
Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 1 package (14.1 oz.) pie dough
- 1 large egg
- 1 Tbsp. water
- 1⁄2 cup diced onion
- 1⁄4 cup diced carrots
- 1⁄2 cup cooked ground beef, cooled
- 1⁄4 cup diced cooked potatoes
- 1 Tbsp. all-purpose flour
- 1 tsp. Worcestershire sauce
- 1 tsp. seasoning salt
- 1 tsp. dried thyme
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Cut 3-inch circles out of the pie dough. Beat egg and water together in a small bowl.
- Combine the onion, carrots, cooked beef, potatoes, flour, Worcestershire sauce, seasoning salt, and thyme in a bowl. Put a spoonful of the mixture in the middle of each dough circle.
- Brush the edges of the dough circles with egg mixture, fold the dough over to make a half circle, and press the edges to seal. Use a fork to crimp the edges.
- Place the pasties on the prepared baking sheet and brush the tops with the egg mixture.
- Bake for 20 to 25 minutes, until the tops are golden. Serve warm.