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Cornish Pasties #4

Cornish pasties may also be made with puff pastry and with the join top centre instead of as a turnover.

ingredients

500 g short pastry
salt and pepper
25 g chopped parsley
eggwash

for the filling

250 g finely diced raw potato
250 g finely diced raw lamb
100 g chopped onion
100 g finely diced raw turnip or swede

method

1. Roll out the pastry 3 mm thick and cut out ten circles 14 cm in diameter.

2. Place the filling in a basin, season, add the parsley and mix together with a little water.

3. Place 70 g of the filling in the centre of each piece of pastry, eggwash the edges, fold over into a semi-circular shape and crimp the edges to form a rope effect.

4. Place onto a lightly greased baking sheet and brush with eggwash.

5. Bake at 200°C for 10 minutes, reducing the heat to 170° for a further 35 minutes.

6. Remove from the oven and serve accompanied by Tomato Sauce.

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