- Mini Cornish Pasties.jpg (35.2 KiB) Viewed 386 times
Takes: 1 hour (plus cooling time)
Serves: 16 (makes)
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 250g lean beef mince
- 200g swede, peeled and diced
- 200g potato, peeled and diced
- 1 carrot, peeled and diced
- 1 celery stick, finely chopped
- 1 tbsp plain flour
- 2 tbsp tomato sauce, plus extra to serve (optional)
- Salt and freshly ground black pepper
- 4 x 320g sheets ready-rolled puff pastry
- 1 egg, lightly beaten
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook, stirring frequently, for 3 minutes. Add the mince and cook, breaking up with a wooden spoon, for 5 minutes, until evenly browned.
2. Add the swede, potato, carrot and celery and cook, stirring often, for 5 minutes. Sprinkle with the flour. Stir in 1 tbsp water and the tomato sauce. Season with salt and pepper, to taste. Simmer for 3 minutes. Remove from the heat and allow to cool slightly.
3. Cut four rounds, approximately 12cm in diameter, from each pastry sheet. Place a heaped tablespoon of the mince mixture into the centre of each round. Brush the edges of the pastry with beaten egg and bring both sides together to meet in the middle. Pinch the pastry to seal. Place on a large, greased baking tray and brush with beaten egg. Bake for 20 - 25 minutes until puffed and golden. Serve with tomato sauce, if liked.
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