“Cornish” Pasties
Potatoes 2 big ones
Carrots 1 medium
Onion ¼ a small one
Parsley, chopped 1/8 cup
Salt 1 teaspoon
Pepper ¼ teaspoon
Mince, premium 250g ½lb
Butter 60g 2oz
Egg, beaten one
Pastry short-crust
frozen sheets

pasty.jpg (9K)

Peel the potatoes, cut them in quarters and then thinly slice them. Cut the peeled carrot into 6mm (¼ inch) cubes, and finely chop the small onion.

Combine the potato, carrot, onion, and chopped parsley and the mince add salt and pepper to taste. Mix well.

Preheat the oven to 220°C, 425°F

Divide the pastry dough into four equal parts

Roll a ball of pastry dough into a thin 200mm - 8inch diameter disc. Moisten the edges. Spread ½ cup of filling on half of the circle. Dot with butter. Fold over. Fold the edge of the bottom crust over the top - crimp the edges. Make a couple of cuts in the pastry to allow some steam to escape.

Put the pasties on baking paper on an ungreased baking tray. Brush with beaten egg.

Cook for ten minutes at 220°C, 425°F, then lower the heat setting to 180°C, 350°F and bake for a further 25 minutes.

Remove to a wire rack when golden brown and cooked through.

Serve hot or cold.


If all else fails, or you're in a hurry, you could use frozen sheets of commercial pastry.

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Last updated by: Webmaster , 05-Jan-2005 02:42 PM

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