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

Main Courses
Vegetables
Potatoes
Beef
Make Ahead
Savory Pies & Tarts

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.

SERVES 4

TIME 2 hours, plus 30 minutes chilling

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