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Cornish pasties

Ingredients

  • 225g diced beef, very finely chopped
  • 225g potato, finely diced
  • 1 large onion, peeled and finely chopped
  • 225g swede finely diced
  • 150g carrots, peeled and finely diced
  • freshly ground black pepper
  • ½ beef stock cube, crumbled
  • 4 tbsp boiling water
  • 400g shortcrust pastry
  • 1 egg, beaten

Method

  1. Preheat the oven to 350F/180C/ Gas Mark 4.
  2. In a large bowl, mix the meat with the potatoes, onions, swede and carrots. Season with freshly ground pepper. Dissolve the stock in the boiling water, pour over the meat and vegetables and toss well.
  3. Divide the pastry into four pieces and roll each into a 15cm circle about 0.5cm thick on a lightly floured surface.
  4. Divide the filling equally between the four rounds, leaving a 0.5cm space at the edges. Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together by pinching between your finger and thumb and make a small slit in the top to allow the steam to escape.
  5. Place on a baking tray, brush with beaten egg and bake in the middle of the oven for 45-50 minutes, until deep golden and the filling is cooked. Delicious eaten hot or cold.

Goes well with...

Fitou

Fitou

"Plenty of powerful rustic aromas with a hint of subtle oak"

Perfect with..."Ideal with red meat & especially game"

Grape:
Not Available
Country:
France
Price:
Under £5
Region:
Languedoc Roussillon
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4 Serves 4 people
25 Preparation time of 25 mins
50 Cooktime for 50 mins
625
Calories
31%
9g
Sugar
10%
31.8g
Fat
45%
10g
Saturate
50%
1.5g
Salt
25%
of your Guideline Daily Amount (GDA)

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