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Cornish Pasties

Cornish Pasties

 Prep.Time: 30 min
 Cook.Time: 45-50 min
 Difficulty: Medium
 Serves: 4

Tools                  

 Mixing Bowl
 Chopping Board
 Medium Size Plate (approx. 17cm/7”)
 Rolling Pin
 Pastry Brush
 Sharp Knife

Ingredients     

 300g/12oz Shortcrust Pastry
   (or ready rolled)
 400g/1lb Minced Beef
 1 Medium Onion
 1 Medium Potato
 1 Large Clove Garlic
 1 Egg
 1 Beef Stock Cube
 1tsp Mixed Herbs
 A Little Water
 Black Pepper


Method                                                                       


Add minced beef, herbs and pepper and crumble in stock cube.
Mix together using your hands..
Cut pastry into four equal portions.
Roll out one portion to the approximate size of your plate.
Place the plate upside down on the pastry and cut around the plate.
Pile a quarter of the meat mixture in the centre of the pastry and dampen all around the edge with water.
Lift the sides of the pastry up to the middle and press the edges together to make the Pastie shape.
Crimp the edges with your fingers.
Place on a baking sheet and brush with beaten egg.
Repeat the above steps until you have 4 Pasties.
Place in the centre of the oven for 20 minutes.


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 These are big pasties and can be served with chips or veg as a main.
 You can make these in advance and refrigerate or freeze for later use.




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