Cornish Pasties
HT CD
English 60mins
Serves
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.
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