In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. A few pea-sized bits of butter are fine — they’ll create a flakier crust.
Gradually add cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overworking it; you just want it to hold its shape.
Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for about 30 minutes to rest and firm up the butter.
Step 2: Make the Filling
While the dough chills, prepare your filling. In a skillet over medium heat, cook the diced beef until browned. Add the onions, potatoes, and any other vegetables you’re using, and sauté for about 5 minutes until slightly softened.
Season with salt, pepper, and a splash of Worcestershire sauce if desired. Stir in a small knob of butter for extra richness. Allow the mixture to cool slightly before filling the dough.
Step 3: Assemble the Pasties
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
On a floured surface, roll out the chilled dough to about ⅛-inch (3 mm) thickness. Cut out circles approximately 6–7 inches (15–18 cm) in diameter using a bowl or plate as a guide.
Spoon a portion of the beef filling into the center of each dough circle, leaving a border around the edge for sealing.
Fold the dough over the filling to form a half-moon shape. Press the edges firmly together, then crimp them by twisting or pinching along the seam to create a classic Cornish pasty look.
Step 4: Bake
Place the assembled pasties on the prepared baking tray. Brush the tops with a little beaten egg or milk for a glossy golden finish.
Bake for 30–35 minutes, or until the crust is beautifully golden brown and crisp.
