Baby cornish pastries

24 servings

Ingredients

QuantityIngredient
12ounces(340g) shortcrust pastry made with lard
1ounce(28g) butter
1tablespoonVegetable oil
1mediumOnion, finely diced
1mediumPotato, peeled and finely diced
1mediumCarrot, peeled and finely diced
12ounces(340g) skirt or chuck steak, trimmed and thinly sliced
1fluid ounceOz (28g) beef gravy
Salt and freshly ground black pepper
1Egg, to glaze

Directions

1. Pre-heat the oven to 200'C/400'F/Gas 6.

2. Roll out the pastry to ⅛ inch (0.25cm) thick and cut into 24 x 3 inch (7.5cm) circles. Cover and chill for 30 minutes in the refrigerator.

3. Heat the butter and oil together in a frying pan, add the onion and fry until soft. Add the potato and carrot and cook for 4-5 minutes. Increase the heat slightly, add the beef and cook for 2 minutes, stirring constantly. Stir in the gravy and seasoning then cool.

4. Divide the mixture amongst the pastry circles, brush the rims with water and bring the 2 sides of the pastry to meet over the top of the filling. Pinch together to form a scalloped edge, brush with egg, make an incision on either side of the pasty and chill for 10 minutes. Bake for 15-20 minutes until golden- brown. Serve immediately.