1 medium Idaho® russet potato, cut into 1/2 inch cubes
1 tablespoon Worcestershire sauce
1 teaspoon ground nutmeg
1/2 teaspoon salt, or to taste
1/2 cup beef broth
2 sheets frozen puff pastry
1 egg, beaten and mixed with a splash of water for eggwash
Preheat oven to 350°F. Line a baking sheet with parchment paper. Dust lightly with cornmeal.
In a large skillet, heat olive oil over medium-high heat. Add yellow onions and flour. Sauté for about 5 minutes.
Add the ground beef and brown, stirring frequently, about 5 minutes.
Add the butternut squash and diced potatoes, stirring and cook for 5-10 minutes.
Season with the Worcestershire sauce, nutmeg, salt, and beef broth, mixing well. Reduce the heat to simmer and cook for 15-20 minutes, with the lid askew, until most of the broth is cooked down and the vegetables are tender.
On a lightly flour-dusted surface, roll out the frozen puff pastry sheets one at a time until each sheet is slightly thinner than a 1/4 inch thick. Cut each sheet into 4 squares.
Fill each square with 1/4 cup of potato and beef filling, leaving a 1/4 inch border. Crimp edges to seal.
Brush the top of the pasties with the beaten egg wash and dust the tops lightly with cornmeal.
Bake in the preheated oven until the puff pastry is golden brown. Serve immediately.