Cornish Pasties
1 tbsp butter, softened
100 gm minced beef
1 leek, finely chopped
1 onion, finely chopped
1 turnip, finely chopped
1 medium carrot, finely chopped
freshly ground salt & pepper
2 tbsp chopped parsley
1 egg
¼ cup milk
olive oil spray
frozen puff pastry sheets, cut into rounds
Branston pickles
100 gm minced beef
1 leek, finely chopped
1 onion, finely chopped
1 turnip, finely chopped
1 medium carrot, finely chopped
freshly ground salt & pepper
2 tbsp chopped parsley
1 egg
¼ cup milk
olive oil spray
frozen puff pastry sheets, cut into rounds
Branston pickles
Preheat oven to 160°C. Heat butter in a large frypan and gently saute mince until golden brown, continually mashing. Add leek, onion, turnip, carrot and seasonings. Turn heat down, mix well and saute for 12-15 mins until vegies are tender. Transfer to a bowl and allow to cool. Then mix in parsley. In another bowl, beat egg and milk. Spoon vegie mixture (not too much) on to one side of pastry rounds and fold over. Press down edges with a fork, place on a lightly oiled baking tray and brush with egg wash. Cook in the oven for 20 mins until golden brown and serve with Branston (or your favourite) pickles.