Cornish Pasty

Ingredients

• 400g diced beef
• 1 onion, chopped
• 2 medium potatoes, diced
• 1/2 swede, diced
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 400g ready-made puff pastry, thawed
• 1 egg, beaten

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. In a large bowl, mix together the beef, onion, potatoes, swede, thyme, salt and pepper.
3. Lay the puff pastry out on a lightly floured surface.
4. Cut the pastry into circles with a 10 cm/4 inch cutter.
5. Place a spoonful of the beef mixture onto one half of each pastry circle.
6. Brush the edges of the pastry with beaten egg.
7. Fold the pastry over the filling and press the edges together to seal.
8. Brush the pasty with the remaining egg.
9. Place the pasties on a baking tray lined with baking parchment and bake for 15-20 minutes or until golden.
10. Serve hot or cold.

Interesting Facts

• The Cornish pasty is the official food of the county of Cornwall in England.
• The pasty is believed to have been invented by tin miners in Cornwall in the 18th century.
• The traditional Cornish pasty has a distinctive ‘D’ shape.