Cornish Pasty recipe
Cornish Pasty recipe from Sassy Stirrers
Soon after the birth of my children, I was officially diagnosed with a horrendous affliction: an allergy to housework. A serious and debilitating condition, it largely precludes me from entering into activities which generate too much mess. Cooking with my children, for example.
Even so, I do indulge in occasional small doses. Last week, for instance, we made Tarka Dhal and Naan bread from scratch. It was really quite enjoyable.
Until, that is, I had to clear up – an aggravation of my malaise so severe that I was forced to go and lie down in a darkened room.
If your immune system is tougher than mine, however, you may wish to try this recipe for Cornish pasties with your little darlings – especially now that the Easter holidays are at hand.
The recipe comes from Sassy Stirrers, a cookery club for little people aged 4-14 based in Surbiton. As well as its regular Junior Cooking Clubbers sessions on Saturdays (the next ones are pencilled in for Apr 5 and May 10), Sassy Stirrers is hosting Easter holiday workshops: Easter Baking and Decorating (Apr 7) and Choco-dream for 5-12s (Apr 8).
Find out more at: sassystirrers.com
2 tablespoons vegetable oil
2 carrots, finely diced
1 medium onion, finely diced
2 medium potatoes, finely diced
1-2 cloves garlic crushed & chopped
1 tablespoon of finely chopped parsley
400 grams lean beef mince
Salt and freshly ground black pepper
Shortcrust /puff pastry ( pre-rolled or in a block)
2 eggs, beaten, for egg wash
1. Preheat oven to 180’C.
2. Heat oil in a frying pan and saute the carrots, onion, potatoes, and garlic until just cooked. Add mince and parsley and cook until brown.
3. Roll out the puff pastry dough to about 5mm thick and using a circle cutter; cut out dough circles and place on a lightly greased baking sheet. You can use a saucer as a template.
4. Place a spoonful of meat mixture on 1 half of each pastry circle. Fold each into a half-circle and seal edges by pinching the dough together. Make a small slit on the top to let the steam out. Brush the top with a little egg.
5. Bake until golden brown, 15-20 minutes.
6. Allow to cool for approximately 10 minutes as the filling stays very hot!
Delicious with bramley chutney or ketchup.