Mini Cornish Pastries

Sometime back, I was sick and at home.... doing some ironing while watching TV- Huey's Cooking Adventure to be exact. He was attempting to make cornish pasties which of course, means a light bulb went on in my head thinking that I could do this in my home kitchen too.

My cornish pasties turned out to be... like CHINESE DUMPLINGS! except it is beef and baked. I can't help but have a giggle when I saw them.

Since I have no idea how to fold the corners and I used my dumplings cutter to cut the circle out of the shortcrust pastries...that was what I got. It was tasty though and I dipped it in some chutney. Hubby loved this! That batched lasted us for 3 meals!

 Huey's Cornish Pasties (Recipe from his website)

• 1 onion, finely chopped
• 2 smallish potatoes, peeled & cut into about 1 cm cubes
• 1 small turnip, peeled & cut into about 1 cm cubes
• 300 gm rump steak, trimmed of fat & sinew, cut into about 1 cm cubes
• sea salt & freshly ground pepper
• a splash of Worcestershire sauce
• 1 egg
• ¼ cup milk
• 2-4 shortcrust (or puff) pastry sheets
• plain flour

 

• Preheat oven to 180°C fan forced (200°C normal). 
• Combine the onion, potatoes, turnip, steak, seasonings and Worcestershire with your hands. 
• In another bowl, whisk the egg with milk. 
• Cut a large round in a pastry sheet and place it on a lightly floured workbench. Spoon a quarter of the mixture in the centre, brush around the edges with egg wash and bring up the sides to meet in the centre. Then crimp the edges to seal and place the pasty on a lightly oiled baking sheet. Repeat the process. 
• Make a small cut in each side of the pasties, brush them all over with egg wash and cook in the oven for about 35-40 mins. (If browning too much, loosely cover with a piece of foil.) 
• Serve with a good dollop of your favourite pickles or chutney.