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03 January 2013,02:35 by
D.Sumithra

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CORNISH PASTIES

This Cornish pasties is all you need! It is best suited for family gatherings and other occasions. It is cooked with diced carrot and potatoes, fresh parsley, short crust pasty and milk. With its simple ingredients and procedures, you can have these tasty pasties and your love ones will surely love your new creations.
Serves :
6

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 7/220°C/425°F.
  • Heat the dripping in a large saucepan, add meat and vegetables and cook for 8 minutes, stir all the time with a wooden spoon.
  • Season the mixture well, add the parsley, and allow it to cool completely.
  • Roll out the pastry to about 0.5cm thick and cut out 4-6 x I5cm (6 inch) rounds.
  • Put equal amounts of the mixture in the centre of each round. Dampen the edge of the rounds with the beaten egg, and fold each round over to make a half-moon shape.
  • Turn the edges round to make small turns (horns), pinching and crimping the edges to seal the pasty completely.
  • Glaze with the beaten egg and place the pasties on a greased baking sheet.
  • Bake in the centre of the oven (lowering the heat after 10 minutes to Gas Mark 4/l80°C/350°F) for 30 minutes.

INGREDIENTS

  • 25 grams beef dripping
  • 350 grams diced rump steak
  • 4 peeled and diced potatoes
  • 1 large peeled and chopped onion
  • 1 large peeled and diced carrot
  • 100g peeled and diced turnip
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 450 grams Shortcrust Pastry
  • 1 egg, beaten with a little milk

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