Corned Beef Pasties
Serves 8
Directions
- 1Heat oil in a frying pan over the stove and add cubed potatoes and carrots, cooking for 5 to 8 minutes until softened.
- 2Add finely diced onion to the pan and cook for another 2 to 3 minutes.
- 3Stir in minced garlic, salt, and white pepper, cooking for about 1 minute.
- 4Add frozen peas to the pan and combine well, cooking for 1 minute to warm through.
- 5Add fresh parsley and cook for another minute.
- 6Add chopped corned beef to the pan, breaking it up with a spoon, and stir until well combined and warmed through, then set aside to cool.
- 7Cut pastry into discs using a plate or cookie cutter as a template.
- 8Place about 2 tablespoons of cooled filling onto the stickier side of the pastry disc.
- 9Fold the pastry edges together and pinch to seal, crimping the edge if desired.
- 10Refrigerate the assembled pasties for 30 minutes until stiff.
- 11Brush the pasties with beaten egg yolk.
- 12Bake in the oven at 190°C for 25 minutes.
Ingredients
- 2 whole puff pastry sheet
- 340 g corned beef
- 150 g diced carrot
- 150 g frozen pea
- 200 g diced potato
- 1/2 whole onion
- 1 tbsp fresh parsley
- 1 tsp minced garlic
- 1 dash olive oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 whole egg yolk
Equipment
frying panknifeplatebaking traygreaseproof paperbrush
Tips
- If you don't need eight pasties, you can half the recipe.
- Shortcrust pastry can be used as an alternative to puff pastry.
- Dried parsley can be used if fresh is not available.
- Keep the skin on the potatoes to help retain their texture.
- The filling can be used to make one big pie instead of individual pasties.
- Ensure the stickier side of the pastry is facing up when filling to make sealing easier.
- Cover with foil if the tops brown too quickly before the pastry underneath is cooked.
- Serve with baked beans.
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