Cornish Pasties

• Pastry
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 2 tablespoons rubbed (dried) sage
• 1 teaspoon table salt
• 12 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 8 tablespoons cold lard* or shortening, in small pieces
• 1/4 cup cold vodka**
• 1/4 cup cold water
• Filling
• 2/3 pound chuck steak
• 1 cup diced peeled potatoes (1/2-inch dice)
• 1 md. carrot, peeled and shredded
• 1 cup finely diced yellow onions
• 1/2 cup beef broth
• 2 teaspoons dried thyme
• 2 teaspoons rubbed (dried) sage
• 2 teaspoons red wine vinegar
• 1 teaspoon mustard powder
• 1 egg yolk
• 1 tablespoon milk

1. In a food processor, mix 1 1/2 cups flour, salt, and sage - 3 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds. Scrape sides of processor bowl with spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed - 4 to 6 quick pulses.
2. Empty mixture into a medium bowl and Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Form dough into a ball and flatten each into 4- by 7-inch rectangle. Wrap in plastic wrap and refrigerate at least 45 minutes. Can be made 2 days in advance.
3. *Note 1: Shortening works fine, but lard adds even more savor.rn**Note 2: The addition of vodka is based on a Cooks Illustrated recipe. It allows you to produce a dough that's easier to handle, but is still flaky.
4. Put diced potatoes and 1/4 inch of water in a covered microwave dish and cook in microwave until potatoes are just tender - 4 to 5 minutes. Drain potatoes and dump into a large bowl. Mash coarsely with a fork.
5. Cut chuck into 1/2-inch pieces trimmed of obvious fat then place in food processor and pulse until meat is coarsely ground (err on the side of under-processing.) Add ground beef, broth, thyme, sage, vinegar, and mustard to the potatoes and mix thoroughly.
6. Remove pastry from refrigerator and roll out into a rectangle that's about 10-inches by 25-inches on a lightly floured board. Using a five inch round plate as a template, cut as many circles as you can. The scraps can be combined and rolled out one more time. You should have 11 rounds.
7. Divide filling evenly between pastry rounds. Moisten half the edge of a pastry round and fold the round over the filling and press the edges to seal. Crimp with a fork. Arrange pasties on a pair of parchment covered baking sheets.
8. Heat oven to 375 degrees.
9. Mix egg yolk and milk together and brush glaze over pasties. Cut two one inch slits in the top of each pasty and bake for 30 minutes or until golden.

pastry, flour, sage, salt, cold unsalted butter, cold lard, cold vodka, cold water, filling, potatoes, carrot, yellow onions, beef broth, thyme, sage, red wine vinegar, mustard powder, egg yolk, milk

Taken from food52.com/recipes/12687-cornish-pasties (may not work)