Ingredients
- 1 1/2 ounce powdered sugar
- 7 ounce butter
- 11 ounce pastry flour
- 3 ounce small eggs
- 12 ounce ground beef
- 1/2 ounce yellow onion, diced
- 2 ounce carrots, diced
- 4 tablespoon olive oil
- 1 tablespoon large potato, diced
- 8 tablespoon brown gravy
- 28 ounce shortbread crust
- 1 1/2 ounce powdered sugar
- 7 ounce butter
- 11 ounce pastry flour
- 3 ounce small eggs
- 12 ounce ground beef
- 1/2 ounce yellow onion, diced
- 2 ounce carrots, diced
- 4 tablespoon olive oil
- 1 tablespoon large potato, diced
- 8 tablespoon brown gravy
- 28 ounce shortbread crust
- 2 1/2 fresh garlic cloves, peeled and chopped
- 1 egg yolk, at room temperature
- 1/2 lemon, juiced
- 2/3 cup pure olive oil
- 1/3 cup extra virgin olive oil
Preparation
Baking Directions:
Golden Bee Cornish Pasty:1. To make the shortbread crust, cream together sugar and butter2. Add the flour, salt, and 2 eggs.
Mix well until well incorporated, but do not over mix3. Roll dough between wax paper.
Cut into 5 1/2” diameter circles (smaller for appetizers, larger for entrées)4. Sauté beef with onions, carrots, oil, salt, and pepper5. Add potatoes and cook to al dente6. Add brown gravy and gently mix7. Remove mixture from heat and allow to cool down8. Preheat oven to 350 degrees.
Place on shortbread circles, fold into half moons, and seal9. To make egg wash, mix remaining egg with a small amount of water.
10.Brush egg wash onto sealed pastiesBake for approximately 15 minutes or until golden brown11. Plate and garnish with Garlic Aioli, tomatoes, and cornichonsGarlic Aioli:1. Place garlic and salt in a food processor fitted with a metal blade, or in a blender, and pulse for 2 seconds2. Add the egg yolk and lemon juice, and pulse on and off until blended3. Turn on and begin adding the olive oil (first the pure, then the extra virgin) in a thin stream4. If the mixture becomes too thick, thin it out with some water at room temperature and continue adding oil until you’ve used it all5. Finish with salt and pepper, to taste
Serving Directions:
Chef’s serving suggestion: Serve with coleslaw and potato chips and enjoy!
