Cornish Pasty (Beef and Vegetable Hand Pie)

Step 1

Preheat the oven to 400°F.

Step 2

In a large bowl, combine the diced beef chuck, potatoes, carrots, onion, salt, and pepper.

Step 3

Roll out the pie crust and cut into four large rounds, about 8 inches each.

Step 4

Divide the beef and vegetable mixture evenly among the rounds, mounding it on one half of each round.

Step 5

Dot each mound with pieces of the cubed butter.

Step 6

Fold the crust over the filling to form a half-moon shape and crimp the edges tightly to seal.

Step 7

Place the pasties on a baking sheet and brush the tops with a little melted butter.

Step 8

Bake for 45 minutes, until the crust is golden brown and the beef is tender, at least 160°F internal temperature.

Step 9

Let rest for 5 minutes before serving.