Ingredients
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600gr Flour (plain)
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250gr Stork
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200gr Sweet potatoespeeled and cut in cubes
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200gr Carrotspeeled and cut in cubes
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3 Garlic clovesfinely chopped
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400gr Minced beef
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1 Eggs
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1 Knorr beef stock pot
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Poppy Seeds(optional)
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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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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! |
