Cornish Pasties with Stilton Dip

Ingredients

• STILTON DIP:
• ⅓ cup cream cheese (about 3 ounces, room temperature)
• 3 tablespoons sour cream
• ⅔ cup crumbled Stilton cheese (about 3 ounces, divided)
• 1½ teaspoons fresh lemon juice
• 2 tablespoons finely chopped fresh chives (plus more for garnish)
•  
• DOUGH:
• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 8 tablespoons 1 stick cold butter, cubed
• 1 large egg
• ¼ cup ice water
• 2 teaspoons apple cider vinegar
• FILLING:
• ¾ pound beef sirloin tip or skirt steak (chopped)
• 1 medium yellow onion (chopped)
• 1 medium russet potato (peeled and chopped)
• ½ cup chopped peeled rutabaga
• 2 teaspoons minced fresh thyme
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper (plus more to taste)
• TO ASSEMBLE:
• 1 tablespoon whole milk (cream, or water)