Skip to main content

CORNISH PASTIES

450 g stewing steak, trimmed and cut into small pieces


175 g potatoes, peeled and diced

175 g swede, peeled and diced

1 medium onion, skinned and chopped

2.5 ml (1/2 level tsp) dried mixed herbs

salt and pepper

400 g Shortcrust Pastry made with 400 g plain flour

25 g butter or margarine

1 egg, beaten, to glaze


  1. Place the meat, potato, swede and onion in a bowl and mix in the herbs and seasoning.

  2. Divide the pastry into six and roll out each piece to a 20 cm circle. Spoon the filling on to half of each circle and top with a little butter.

  3. Brush the edges of the pastry with water, then fold over and press the edges firmly together to seal.

  4. Place the pasties on a baking sheet. Brush with the beaten egg and bake at 220°C mark 7 for 15 minutes. Reduce the heat to 170°C mark 3 for a further 1 hour. Serve warm or cold.

    Serves 6


CORNISH PASTIES

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Maui girl Mango Pie

“If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.” Ingredients: pastry for a double-crust 9-inch pie 4 cups peeled and sliced mango 1/2 cup white sugar 3 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1 tablespoon butter, cut into small chunks Directions: Preheat oven to 400 degrees F ( 200 degrees C). Line a 9-inch pie pan with half the pie dough . Set aside. Combine mango, sugar, cornstarch , lemon juice , cinnamon in a bowl ; Stir until the sugar is dissolved. Transfer mango mixture into the prepared pie pan . Dot mixture with butter, then cover the upper crust . C...
Post a Comment
Read more