Baby cornish pastries

Yield: 24 servings

Measure Ingredient
12 ounces (340g) shortcrust pastry made with lard
1 ounce (28g) butter
1 tablespoon Vegetable oil
1 medium Onion, finely diced
1 medium Potato, peeled and finely diced
1 medium Carrot, peeled and finely diced
12 ounces (340g) skirt or chuck steak, trimmed and thinly sliced
1 fluid ounce Oz (28g) beef gravy
Salt and freshly ground black pepper
1 Egg, to glaze

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.

Similar recipes