Cornish Pasty

INGREDIENTS:

1 Tbsp. olive oil

1 small onion, finely chopped

1 clove garlic, crushed

250g beef mince

1 small potato, peeled and cubed into 0.5cm cubes

½ carrot peeled and grated

1 tsp. corn flour

1/4 cup beef stock

1 ½ Tbsp. MAGGI LAZENBY Worcestershire Sauce

1 Tbsp. parsley, chopped

salt and pepper to taste

2 sheets ready rolled puff pastry

1 small egg, lightly beaten

   

METHOD:

1. Heat the oil in a pan and sauté the onion until soft. Add the garlic and fry for one minute.

2. Add the mince and brown it using a fork to break it up in the pan. Add the potato and carrot and cook for 8 – 10 minutes, stirring regularly.

3. Combine the corn flour and 2 tablespoons of beef stock in a small bowl. Add this to the pan with the remaining stock, LAZENBY Worcester Sauce and parsley.

4. Bring to the boil and cook stirring for 2 minutes or until slightly thickened. Remove pan from heat and season with salt and pepper to taste. Set aside to cool completely.

5. Preheat the oven to 200°C and cut 12cm round discs out of the pastry and spoon one quarter of the mince mixture into each round. Brush the edges with egg and bring the pastry edges together at the top to form a semi-­‐circle. Pinch edges of the pastry to seal and form frills.

6. Place pastries on 2 greased and lined baking sheets and brush with egg.

7. Bake for 25-­‐30 minutes or until golden and puffed. Set aside to cool.