|
Cornish Pasties |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 30 mins |
Cooking 25 mins |
Easy |
 |
| |
|
|
My rating |
 |
Ingredients |
1 potato, peeled & very finely diced
1 carrot, peeled & very finely diced
1 small onion, peeled & very finely diced
225g lean veal, trimmed & cut into small pieces
salt & freshly ground black pepper
450g shortcrust pastry
1 egg, beaten
|
|
-
Preheat the oven to 220C/ 200C
Fan/ Gas 7. Briefly blanch the potato and carrots and
cool. Mix together the potato, carrot, onion and
veal and season well.
-
Roll out the pastry thinly on
a lightly floured surface. Cut three saucer-sized circles,
then use the trimmings to make a fourth. Divide the meat
and vegetables between each circle, and brush the edges
with egg.
-
Bring up the edges of each
pasty circle to meet at the top. Crimp together the edges
by pinching gently with the finger and thumb to seal.
-
Place on a baking sheet and
brush all over with beaten egg. Bake for 10 minutes, then
reduce the heat to 180C/ 160C Fan/ Gas 4 and cook for a
further 15 - 20 mins until golden and cooked through.
Allow to cool for 10 mins before serving. Serve with
carrot and orange salad if
you like
-
Can be frozen: to freeze,
allow to cool, then open freeze on trays or boards. Pack
in freezer bag or freezer-proof container and return to
the freezer for up to three months
|
|
DAILY
DINNERS 
