Cornish Pasties
My grandfather Les taught me how to make these
Recipe Posted on 5th September, 2004
Recipe Source: I got this recipe by following Les around the kitchen and weighing and measuring everything he was putting into the bowl. These pasties are really tasty and they freeze well too. I freeze them raw on trays overnight and then put them back in the freezer in a big bag. They make a fabulous lunch or dinner with home made tomato sauce or pickle and a salad.
Makes about 20, and most people eat 1 or 2 each as a main meal.
Ingredients
1.25kg potatoes (about 5 medium to large ones), well brushed and washed - I never peel them
200g carrot (about 1 large one), well washed - I don't peel these either
450g peeled turnip or swede
350g onion (2 medium ones), peeled
250g fresh peas
1 large cup chopped fresh parsley
650g minced beef
6 teaspoons salt (30ml)
about 10 sheets of puff pastry - 25cm (10 inch) square sheets
1 egg, beaten in a bowl with a little milk
Method
To make the filling, dice all of the vegetables into very small cubes of about 4mm (an eighth of an inch). Using your clean hands, mix everything (except the pastry and egg) together very thoroughly in a large bowl.
Cut each puff pastry sheet in half and brush the edges with egg. Place an appropriate amount of filling along the centre of each piece of pastry and then bring the pastry together at the top, press the edges together and fold them down. Brush the top of each compleated pastie with egg.
Cook pasties in the oven on 230°C (450°F) for 18 minutes, or until golden brown.
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