How to Make Cornish Pasties at Home Step by Step Recipe

Ingredients

• 4 oz shortcrust pastry (200g flour, 100g margarine, 65ml water, salt)

• 4 oz cooked meat (diced)

• 1 boiled potato (diced)

• 1 carrot (boiled and diced)

• 1 red chilli (seeded and sliced)

• 1 medium onion (diced)

• 1 teaspoon Chinese parsley (chopped)

• ½ oz butter

• Salt to taste

Methods

• Divide the pastry into 4 portions.

• Roll out each portion into a neat, large round.

• Melt butter and sauté the onion. When tender, add the sliced chilli.

• Add the rest of the ingredients and cook for 1 minute. Spread on a plate to cool.

• Place a tablespoonful of the mixture in the centre of each pastry round.

• Dampen the edges of the pastry, seal and flute the edges.

• Brush over with beaten egg.

• Bake in a hot oven for 25 minutes or until the pastry is cooked.

• Do not over-bake or the pastry will be hard.