Cornish Pasties | America's Test Kitchen

Ingredients

• 2/3 cup sour cream, chilled
• 1 large egg, lightly beaten
• 3 cups (15 ounces/425 grams) all-purpose flour
• 1 3/4 teaspoons salt
• 16 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 1 tablespoon unsalted butter
• 1 onion, chopped fine
• Salt and pepper
• 1 tablespoon minced fresh thyme
• 2 garlic cloves, minced
• 1 1/4 pounds skirt steak, trimmed and cut into 1/2-inch pieces
• 10 ounces (283 grams) russet potatoes, peeled and cut into 1/2-inch pieces
• 10 ounces (283 grams) rutabaga, peeled and cut into 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 large egg