E-D's Cornish Pasty
Ingredients
For the filling
2tsp olive oil
1 medium onion
250g minced beef
1 tbsp worchestershire sauce
200g carrot grated
For the pastry
170g flour
85g butter
pinch of salt
a little water
Method
1. Heat oil in a pan and add the onion cook for 5 mins until translucent.
2. Add the mince and brown, add the Worcestershire sauce salt and pepper and cook for
20 minutes. Leave to the side to cool.
3. In the mean time make your pastry. Put the flour into a bowl cut the chilled butter into cubes
and add. Rub them together with the tips of your fingers until it resembles bread crumbs.
Add cold water a little at a time and combine with a knife until you have a ball of dough. But a
plastic bag and chill in the fridge for 30 mins.
4. Roll out the pastry and and cut into 10cm squares. (alternatively you can cut out circles and
make these in a cup cake tin as I did above). Put a layer of cooked meat on the pastry and
top with the grated carrot. Fold over the square to form a triangle and seal the edges with a
little water of milk. Wash the top with a little milk.
top with the grated carrot. Fold over the square to form a triangle and seal the edges with a
little water of milk. Wash the top with a little milk.
5. Put in pre-heated oven 200C and cook for 20 - 25 mins until golden brown.
E-D's Notes
This recipe is adaptation of a traditional Cornish pasty. The shape and finish differs slightly, but making Cornish Pasties in cupcake or bun tines makes life a little easier and creates neat pasties which are perfect as a starter portion at a dinner party.
E-D's Notes
This recipe is adaptation of a traditional Cornish pasty. The shape and finish differs slightly, but making Cornish Pasties in cupcake or bun tines makes life a little easier and creates neat pasties which are perfect as a starter portion at a dinner party.
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