3/4cupYukon gold potatoes (about 1 medium potato)peeled and cubed
1/4cupcarrotspeeled and cubed
1/4 teaspoondried thyme
Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Cut the steak into bite-sized cubes. Peel and dice potatoes, onion, and carrots. Combine the filling ingredients into a bowl and toss them together. Season with salt, pepper, and dried thyme. Set aside.
Using chilled pie dough, roll dough into 4, 8-inch rounds. Rolling between wax paper makes it easier.
Fill the top half of each 8-inch round with the meat mixture.
Place 1 tbsp pat of butter on top of the meat mixture before folding. Don't skip this part! This will help add moisture to the inside filling.
Fold dough over to form a half circle and seal by crimping the edges.
Whisk the egg and 1 tbsp water together to make the egg wash. Brush each of the pasties with the egg wash. Prick the top of each pastie with a fork to help release steam while it bakes.
Bake for 35-45 minutes or until the crust is golden brown, and the meat is cooked through.
Rutabaga is traditionally used in Cornish pasties. Feel free to add 1/4 cup peeled and diced if you desire!If using a refrigerated store-bought pie crust, you will need to use both pie crusts in the box. Let the crusts sit at room temperature for about 10 minutes. Cut each crust in half so you have 4 total. Roll the halves into a ball before rolling them out into a circle.