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Cornish Pasties HT CD English 60minsServes 4 Hot Cold Beef Main Course Picnics England British Europe
Ingredients 450g/1lb Shortcrust Pastry 2 Potatoes, peeled and finely diced 100g/4oz Kidney, finely chopped 225g/8oz Minced Beef 1 Onion, finely chopped 1 teasp Dried Mixed Herbs Salt and Pepper Beaten Egg to glaze
Instructions
1. Preheat the oven to 230C, 450F, Gas mark 8. Roll the pastry out to 12mm/ 1/4inch thickness then use a saucepan lid or saucer to act as a template to cut out 4 or 8 circles (depending on the size of the lid).
2. Place the beef, kidney, onion, mixed herbs, salt and pepper in a bowl and mix well.
3. Place some of the mixture in the centre of each pastry circle, dampen the edges with water then pull up opposite sides of each circle to form a pasty. Seal the edges well and flute.
4. Place the pasties on a baking tray, brush with beaten egg and bake in the oven for 10 minutes. Reduce the temperature to 180C, 350F, Gas mark 4 and continue to cook for a further 35 minutes. Serve hot or Cold.
More Beef/Veal Recipes | General Beef Prep & Cooking Times | Beef Cuts
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