Cornish Pasties
Easy
Introduction
Cold winter days call for flaky pastry filled with meat and vegetables. These pasties are ideal lunch box fillers, because they taste great hot or cold.
Ingredients
- 450g chuck steak
- 1 onion, finely chopped
- 1 carrot, diced
- 1 parsnip, diced
- 1 potato, diced
- 1 tbsp thyme, chopped
- 2 sheets ready-made shortcrust pastry
- 1 egg, beaten, to glaze
Method
- 1. Preheat the oven to 200°C/400°F/ gas mark 6.
- 2. Trim the meat of any fat and chop into small pieces. Mix with the vegetables and seasoning.
- 3. Using a side plate as a guide, cut out four circles of pastry. Assemble the steak mixture in the middle of each pastry circle. Brush the pastry with beaten egg, the bring the two sides of the pastry up to meet over the top of the filling and pinch together. Pierce two holes on top of either side to allow steam to escape during cooking.
- 4. Brush the pasties with beaten egg, place on a baking sheet and bake for 20 minutes, before turning the heat down to 180°C/350°F/gas mark 4 for 40 minutes. Allow to cool slightly before serving.
