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​Food, Food, Food

Cornish pasties

Who doesn't remember the tantalising smell of freshly made pasties.  They're even better when they're home-made, they're easy to achieve and they're full of healthy goodness.
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Ingredients
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 350g beef mince
  • 1 small potato, peeled, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 teaspoons cornflour
  • 1/3 cup Massel beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
​
  • Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato and carrot. Cook for 3 minutes or until vegetables are just tender.
  • Combine cornflour and 2 tablespoons stock in a small bowl. Add to pan with remaining stock, Worcestershire and tomato sauces. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool.
  • Preheat oven to 200°C. Cut five 12cm (diameter) rounds from each pastry sheet. Divide  mince mixture evenly onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.
  • Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden. Set aside to cool.
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  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES