Recipe

Cornish pasty

Apr 29, 2014 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Cornish pasty
  • 3 cup prepared bolognaise sauce
  • 1/2 cup (60g) frozen peas, thawed
  • 1/2 cup (80g) frozen corn kernels, thawed
  • 1/4 cup finely chopped parsley
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

Method

Cornish pasty
  • 1
    Preheat oven to hot, 200°C. Line a baking tray with baking paper.
  • 2
    In a large bowl, combine bolognaise sauce with vegetables and parsley.
  • 3
    Using a 20cm plate, cut a circle from each pastry sheet; discard scraps.
  • 4
    Spoon equal amounts of bolognaise mixture onto half of each pastry circle, leaving a 1cm border. Brush edge with egg. Fold pastry over mixture.
  • 5
    Use a fork to seal edges. Cut 2 small air vents in top of each pasty.
  • 6
    Place pasties on prepared tray; brush with egg. Bake 15 minutes, until golden. Serve.

The Latest from Food To Love