Cornish Pasties

Name: Cornish Pasties
Yield: Serves 4
Ingredients: 2/3 cup, sour cream, chilled; 1 , large egg, lightly beaten; 3 cups (15 ounces), all-purpose flour; 1 3/4 teaspoons, salt; 16 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1 tablespoon, unsalted butter; 1 , onion, chopped fine; , Salt and pepper; 1 tablespoon, minced fresh thyme; 2 , garlic cloves, minced; 1 1/4 pounds, skirt steak, trimmed and cut into 1/2-inch pieces; 10 ounces russet, potatoes, peeled and cut into 1/2-inch pieces; 10 ounces, rutabaga, peeled and cut into 1/2-inch pieces; 1/4 cup, all-purpose flour; 1 , large egg

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By Katie Leaird

Appears in Cook's Country December/January 2016

Upper midwesterners have divisive opinions about this coal miner’s classic. We wanted our version to bring people together.

SERVES4

TIME2 hours, plus 30 minutes chilling

WHY THIS RECIPE WORKS

These handheld turnovers should be rich and flaky, not tough and dry. For the best version, we toss the uncooked meat (skirt steak) and vegetables (onion, potato, and rutabaga) with a little flour before wrapping the filling tightly in our ...

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