Cornish Pasties #4 recipe
information
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
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
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.
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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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
