Cornish Pastie
By: Anonymous
Published: Thursday, February 11, 2010 - 8:27pm

Ingredients




250 grams beef, minced
1 tablespoon vegetable oil
cup onions, medium
1 cup potatoes, medium
cup carrots, medium
cup turnip
salt, pepper
1 teaspoon parsley, chopped
500 grams short pastry

Preparation

1 Heat oil in a pan, add vegetables and cook over low heat for 5 minutes, stirring. Add beef and continue to cook until meat changes colour. Season well and add chopped parsley. Refrigerate until cold. 2 Roll out pastry on a lightly floured bench and cut 4 circles 20 cm diameter. Divide filling evenly between rounds, mounding in the centre. Brush edges with beaten egg and fold pastry over and seal by pinching a small frill over the join, shape pasties into a crescent. 3 Place on a greased baking tray, brush with beaten egg. Make a small slit in the top with a sharp knife. 4 Bake at 200C/390F for 20 minutes until pastry is cooked through and golden brown.