The Food Room

Traditional Cornish Pasties (for Mum)

MRS Rogers has been at it again - coming up with delicious options for every occasion. This is her Mother's Day weekend go-to. Warming, delicious - and made with love. Give Cornish Pasties a try this weekend. Happy Mother's Day. 

[Makes 6]

Pastry

Ingredients: 

3 cups plain flour

1 ½ tsp baking powder

2/3 cup margarine

2/3 cup cold water

Method:

Sift flour and baking powder together.

Rub margarine into flour with fingertips until mixture looks like breadcrumbs.

Gradually add water in to mix into a firm dough. 

Sprinkle a chopping board lightly with flour, turn dough onto board and knead evenly until smooth. 

Divide into 6 even sized portions and shape into rounds about 15cm in diameter, about the size of a saucer.

Filling

Ingredients:

400g lean beef mince

1 small potato, grated

1/2 onion, finely diced

½  turnip, grated

½ swede, grated

½ medium carrot, grated

½ sml zucchini, grated

Salt & pepper to season

2tsp fresh parsley, finely chopped

Method:

In a medium sized bowl mix all the filling ingredients together until well combined.

Place equal portions of filling into the middle of each pastry round. Brush edges with of the pastry with water and join over the top of the mixture. Pinch and crimp edges together to seal.

Place pasties on a pre-lined baking tray, prick the top with a fork to form steam holes. 

Glaze with water or egg wash before placing in a preheated hot oven, 225C, for 15 minutes on the top shelf.

Transfer pasties to the middle shelf and cook for a further 15 minutes or until golden brown.

SERVE WITH A HUG!

Mrs L Rogers

(Food Science Teacher and Head of House - Tongerlo)