Cornish pies


Makes: 4 pies

Preparation time: 40 minutes

Cooking time: 1 hour

Oven temperature: 200°C

• 1 onion, chopped

• 30 ml oil

• 400 g mince

• 30 ml tomato paste

• 30 ml flour

• handful fresh mixed herbs

• 300 ml mixed vegetables

• 2 large potatoes, diced

• 200 ml stock

• 400 g puff pastry

• 1 egg, beaten

1 Heat the oil and fry the onion until soft and glossy. Add the mince and brown. Add the tomato paste, flour, chopped herbs and vegetables. Stir through, add the stock and simmer uncovered for 20 minutes or until the potatoes are just soft. Allow to cool.

2 Roll out the puff pastry and quarter. Roll it out slightly thinner and brush the edges with beaten egg. Divide the mince mixture between the four squares, spooning the filling onto one half of the pastry and closing the other over it. Press the edges together with a fork and arrange the pasties on a greased baking tray. Make 2 or 3 slits to let out steam. Brush with egg and bake in a preheated oven for 25-30 minutes until golden brown and cooked through. Serve with a salad.

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