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Not- So – Cornish Pasties with Sturdy Shortcrust Pastry

February 20, 2015

Just for mummy

It is a really lovely thing to be able to look after the people who raised you.  After a long day of work it is good to make something that is filling and packed full of nutrients.  To replenish so much lost energy.  These pasties can be made in advance a frozen so all I needed to do was make a batch of them and heat them up before mummy comes home.  This is food to feed, it’s delicious.

This recipe was adapted from Lorraine Pascale’s Home Cooking Made Easy (Harper Collins Publishers, 2011).

IMG_1804[1]

Ingredients:

250g strong white bread flour, 250g plain flour, 175g butter, 5g salt, 2 large eggs, 200g kidney beans, 1 medium – sized sweet potato (boiled to soften and cut into a few pieces), 150g carrots (peeled and cut into slices), 1 tbsp dried thyme, 1 tsp tomato paste, 4 tbsps tomato ketchup, salt and pepper, 50g butter, 1 egg (lightly beaten).

Method:

1. Rub the flours, butter and salt together to make fine breadcrumbs.
2. Add the eggs and form into a round dough ball.
3. Place the dough in the fridge for a few minutes.
4. Mix all of the ingredients except the butter and beaten egg in a bowl.
5. Roll out the dough on a lightly floured surface and cut out a few large circles.
6. Add the ingredients to the centre of the circles.
7. Add a little butter on top of every filling.
8. Parcel the pastry and the filling and pinch at the top.
9. Beat the egg and brush over the pastry.
10. Place the pastries on a baking paper on a baking tray.
11. Place in the oven for 30 – 35 minutes at 200 degrees C.

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From → Main Meals

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