Ingredients
- 600gr Flour (plain)
- 250gr Stork
- 200gr Sweet potatoespeeled and cut in cubes
- 200gr Carrotspeeled and cut in cubes
- 3 Garlic clovesfinely chopped
- 400gr Minced beef
- 1 Eggs
- 1 Knorr beef stock pot
- Poppy Seeds(optional)
- 100gr Peas
I have long decided that this year I want a hassle-free Christmas. So I’ve come up with a number of recipes (and Godsend shortcuts!) which I can prepare ahead of time, even freezing them so they last until event-day. One of which is Cornish Pasties, a classic favourite that all guests will welcome on these chilly evenings. I hope you like the recipe, I’ve added some extra nutritious veggies, because you know…
Steps
1 Done | I begin my making this easy pastry. Place the flour in a large glass bowl. Cut one packet of Stork margarine (at room temperature) into cubes, add to the flour. Using the rubbing in method, form the pastry – adding the egg at the end. Let it rest for at least 1 hour. |
2 Done | Onto the filling. Place the minced beef into a glass bowl and start adding the ingredients: garlic, carrots, sweet potatoes, peas and the Knorr Beef Stock Pot which will really elevate the flavour. |
3 Done | Let get the pies done! This pastry is very rich so you’ll need plenty of flour to handle it. I didn’t have a circular mould, so I just used a plate to cut out the pastry into circles. Then, fill half of the circle with the filling. Before closing, brush the edges with water and just overlap, forming a semi-circle. |
4 Done | Before putting them into the oven (or the freezer if you’re preparing these ahead of time like me), brush the top with egg wash (beaten egg with a little water) and then sprinkle some poppy seeds to hide imperfections and make them look a little classier. Enjoy! |
