Mary Berry Cornish Pasty Recipe
Servings 4
Ingredients
- 2 tablespoons of olive oil
- One big onion (roughly chopped)
- Garlic cloves, two (crushed)
- Thyme streams, four
- 250g of minced beef
- One medium potato (diced)
- One big carrot (diced)
- 500 milliliters of beef stock
- Salt
- Pepper
- Parsley (chopped)
- Peas, frozen, 1/2 cup
- 500 g of ready-to-roll short-crust dough
- 1 egg (beaten)
Instructions
- Heat the oil in a sizable frying skillet. Cook the onion for about 5 minutes on the cooktop before adding the garlic and thyme and cooking for an additional 2 minutes.
- After browning the mince, add the potatoes and carrots and continue to cook for a few minutes. Then, add the flour and stir well. Finally, add the beef stock, a liberal pinch of salt, and a generous pinch of black pepper.
- Reduce the heat, partly cover the pot, and simmer for 30 minutes while stirring.
- Once the filling is cooked, taste it and, if required, season with more salt and pepper. Give it time to settle.
- Preheat the oven to 180C, then grease and line a baking sheet.
- 3–4 circles with a diameter of 25 centimeters should be cut out of the pastry.
- One part of the filling should be placed on each pastry circle after being divided into three or four equal portions. Apply egg around the border, fold in half, and seal. Place the pastries on a baking tray and brush an egg glaze over them.
- Bake them for 30 minutes in the microwave. Serve warm or chilled after allowing them to cool.