VARIETY - BLOGVery Easy Cornish Pasties - 30/10/2016
These are really easy to make and taste yummy. Why not make a batch or two and put them in the freezer for a quick meal or snack over Christmas.
2 tablespoons olive oil
1 large onion, roughly chopped
2 cloves of garlic, crushed
4 sprigs of thyme
250g minced beef
1 medium size potato, diced (about 7x7x7mm)
1 large carrot, diced
1 tablespoon flour
500 ml beef stock
salt and freshly ground black pepper
½ cup frozen peas
500 g ready rolled shortcrust pastry
1 egg, beaten
1. Heat the oil in a large frying pan.
2. Soften the onion for about 5 minutes, then add garlic and thyme and fry for another 2 minutes on a high temperature. Add the mince and fry for about 10 minutes until browned. Add the potato and carrot and fry for a couple of minutes then add the flour, stir well and pour the beef stock over. Add a pinch of salt and a generous pinch of freshly ground black pepper and stir again. Reduce the heat, partly cover and leave to simmer for 30 minutes, stirring occasionally.
3. When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper). Leave to cool.
4. Preheat the oven to 180C/350F/Gas Mark 4. Grease a baking tray or line with non-stick paper.
5. Roll out the pastry and cut into 4 circles of about 25cm diameter. Separate the filling into 4 portions and place each portion slightly to one side of each pastry circle. Top each with few frozen peas and brush the edges with the beaten egg. Fold each circle in half and seal. Place the pastries on the baking tray and glaze them with the remaining beaten egg.
6. Bake them in the oven for about 30 minutes.
7. Cool them and enjoy warm or cold.