Tilly's Cornish Pasties
These are my sweet and savoury Cornish pasties - they're just packed with flavour!
- 500g shortcrust pastry
- 1 medium free range egg
- 225g minced beef
- 200g swede, peeled and diced
- 200g potato, peeled and diced
- ½ large onion, peeled and diced
- Dash of Worcestershire sauce
- Salt and pepper
- 2 eating apples red or green
- 2tbsp soft brown sugar
- Pinch ground cinnamon
Follow my recipe below or print it out by clicking the button above.
This recipe serves 4.
If you want to see what else I've been up to as well as more of my recipes, you can check out my blog here!
Step 1
Place the beef, swede, potato, onion and Worcestershire sauce in a large mixing bowl, season with salt and pepper and mix with your hands - make sure to wash them thoroughly afterwards!
Step 2
Place the apple, sugar and cinnamon in a separate mixing bowl. Mix well and set aside.
Step 3
Divide the pastry into 4 equal pieces. Roll it out until it is ½ cm thick all around. Using a plate, carefully cut out four equal size circles around 18-20cm wide.
Step 4
Divide the beef mixture between the four circles at one end and the apple filling in the other. Egg wash around the edge of the pastry. Fold the circle over to create a half moon shape.
Step 5
Press the edges firmly but gently together to seal. From one end of the sealed edge, fold over the corner and crimp together with a thumb and finger, and do this all the way along the edge. Make sure to pierce a small hole in the top of the pastie to let the air escape.
Step 6
Place the pasties on a lined baking sheet and brush with the remaining egg wash. Then cook in the oven for 25-30 minutes until golden brown.
