Name: Cornish Beef and Vegetable Turnovers
Yield: Makes 6 turnovers
Ingredients: 2 1/2 cups unbleached all-purpose flour; 3/4 teaspoon salt; 1 stick (1/2 cup) cold unsalted butter, cut into bits; 1 large egg yolk; 1/3 to 1/2 cup ice water; 1 large egg, lightly beaten, for brushing pastry; 3 tablespoons vegetable oil; 12 oz small mushrooms, thinly sliced; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1 large russet (baking) potato; 1 1/2 lb skirt steak, cut into 1/2-inch cubes; 2 carrots, coarsely chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper

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Cornish Beef and Vegetable TurnoversMinh+Wass

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version.

Active time: 1 hr Start to finish: 2 1/4 hr

Recipe notes

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