Cornish Pasties

Ami White

Ingredients

  • 500 g Ready Made Pastry
  • 1 tblsp Oil
  • 1 Small Onion
  • 1 Medium Carrot
  • 200 g Minced Beef
  • 1 Medium Potato
  • 1 tsp Worcestershire Sauce
  • 1 tsp Mixed Herbs
  • Salt and Pepper
  • 1 Egg
  • 1 Stock Cube

Directions

  • Turn on oven 200°C.
  • Chop the onion into small blocks, about 1cm in size. Move the corner of the chopping board.
  • Chop the potato and carrot into small cubes as well. These can be mixed together in your mixing bowl.
  • Heat your oil and add your mince. Cook until all the mince is brown. Add your onions and continue to fry on the bottom of your saucepan.
  • Turn the heat down and mix in your potato and carrot.
  • Add your flavouring, your herbs, Worcestershire sauce, stock cube and 3 tablespoons of water, stir well and turn the heat down very low.
  • Place a lid onto your saucepan and leave to gently cook, stirring every few minutes.
  • While your filling is cooking, sprinkle a little flour on your table and roll out your pastry until very thin.
  • Use a saucer or side plate to cut around – you should get at least 3 circles out of your pastry.
  • Brush the edges of the pastry with egg wash – an egg that you have beaten in your small plastic bowl with a little water.
  • Put your filling in the middle of one half and fold over the pastry so it looks like a half moon.
  • Press the edges down with a fork and cut a few air/heat holes in the top. Place on a baking tray and brush with egg wash. Bake until golden brown.