Cornish Pasties
Serves
12
Total Time
1hrs 20mins
Calories
883
I served the Cornish Pasties shown here with duchess potatoes, steamed Brussels sprouts, rutabaga, and a nice Chardonnay. Yum!
- Ground pork455 g
- Potato240 gpeeled, diced
- Rutabaga160 gpeeled, diced
- Onion120 gchopped
- Carrot100 gpeeled, diced
- Salt1 teaspoon
- Black pepperas neededfreshly ground
- Puff pastry3
- Butter12 teaspoons
- Egg1
- Water120 ml
Ingredients
- 1. Add ground pork, potato, rutabaga, onion, carrot, salt and black pepper to a clean large mixing bowl
- 2. Mix well until combined then set aside
- 3. Pre-heat oven - 175°C / 350°F
- 4. Line a rimmed baking sheet with non-stick aluminum foil. Set aside
- 5. On a well-floured surface, roll each puff pastry shell into a 7 to 8-inch circle
- 6. As each circle is rolled out, place on a 6-inch dough press
- 7. Place 1 teaspoon of butter on half of pastry circle. Top with ⅓ packed cup of filling on one-half of circle
- 8. Dampen the edges with water and fold the dough over, pressing to seal, to form a half circle shape
- 9. Trim with knife. Place the pasties on the prepared cookie sheet
- 10. Add egg and water to a clean small bowl and whisk until combined
- 11. Brush the pasties with egg wash and bake at 175°C/350° F for 1 hour or until filling is done and pastry is golden brown
Method
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