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| cornish pasty |
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| ingredients: 750g shortcrust pasty 225g beef minced 1 large onion finely chop 2 potatos cut in diced 2 carrot cut in diced 25g butter 1 egg beaten salt and pepper tomato paste wostersher sauce |
| roll the pastry between 3 mm and 5mm thick. cut fiscs approximatory 20 cm in diamater. season the meat and vagetables separately with salt and lots of pepper. melt the butter and trickle over the vegetables. the meat can now be layers of potatos, carrot and oninon leaveing a border of pastry to sral. when laying the final stage to achieve a better finished shap, carefully arrange the vegetables in a domed fashion. brush the border of the pasty with the beaten egg. fold the pasty over and seal. the edge can now be rolled and pinched from one enf to theother, giving a rope effect, or simply cut to your desired shape, place thepasties on a greased baking tray and bruch with more egg. best put firdge mean while befor baking, 200c for 15 minuts until golden brown reduce the temprature to 180c cook for 35 minutes |
| 225g plane flour pinch of salt 150g butter chopped 1 whole egg 25ml water |
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