When we were on holiday in cornwall last year DD1 absolutely loved the pasties. I totally forgot about trying to recreate them at home until 5 minutes ago. I wanted them to be really easy to make, so will cheat with ready made pastry. I based the recipe on one I found on the Jusrol site, but will use a meat substitute.
- 1 x 500g Block Jus-Rol™ shortcrust pastry Thawed
- 300g potato Finely sliced
- 225g onions Finely diced
- 100g carrots or swede finely diced
- 300g meat substitute (quorn mince or similar)
- Salt & black pepper
- Beaten egg to glaze
- Preheat oven to 200ºC, (180ºC for fan assisted), 400ºF, Gas Mark 6.
- Divide the pastry into six even pieces, roll out each large enough to cut out a 17.5cm/7” disc.
- Lay some thinly sliced potato across centre of one pastry disc.
- Top with diced onion
- Then scatter over diced swede or carrot (or combination of both)
- Place one sixth of the diced steak on top of vegetables and season with salt and black pepper.
- Top the meat with further slices of potato to keep in the moisture.
- Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
- Press edges firmly together to seal
- With a sharp knife knock up edges to complete sealing process.
- Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand
- Brush with beaten egg and repeat with all remaining ingredients. Bake for 15 minutes then reduce the oven temp. by 20º and continue cooking for further 20 – 25 minutes.