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Make it before: Beef Cornish & Sweet Potato Pasties

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Adjust Servings:
600gr Flour (plain)
250gr Stork
200gr Sweet potatoes peeled and cut in cubes
200gr Carrots peeled and cut in cubes
3 Garlic cloves finely chopped
400gr Minced beef
1 Eggs
1 Knorr beef stock pot
Poppy Seeds (optional)
100gr Peas

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Make it before: Beef Cornish & Sweet Potato Pasties

  • 90 Minutes
  • Serves 6
  • Medium



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…

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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.


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.


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.


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!

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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