Cornish Beef and Vegetable Turnovers

Ingredients

  • ½ teaspoon black pepper
  • 1 ½ teaspoons kosher salt
  • 1 large russet (baking) potato
  • 2 garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 12 oz small mushrooms, thinly sliced
  • 3 tablespoons vegetable oil
  • + 9 more ingredients
    • 1 large egg, lightly beaten, for brushing pastry
    • 1/3 to ½ cup ice water
    • 1 large egg yolk
    • 1 stick (½ cup) cold unsalted butter, cut into bits
    • ¾ teaspoon salt
    • 2 ½ cups unbleached all-purpose flour
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 carrots, coarsely chopped
    • 1 ½ lb skirt steak, cut into ½-inch cubes

1. Make dough: Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. 2. Beat together yolk and 1/3 cup ice water, then drizzle over flour mixture and gently s...

View full recipe at SpringPad

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