Baked Vegetable Pastry Dumplings (Cornish Pasty)
- 4 large potatoes
- 1 egg (whisked)
- 1 onion
- 1 small Rutabaga
- 1 egg
- 3 milliliters Beef broth
- 1 generous pinch English mustard (powder)
- 1 tablespoon black Mustard seed (coarsely ground)
- 300 grams Puff pastry dough (frozen or refrigerated; or pastry made with lard and flour in 1:2 ratio)
Peel the potatoes and cut into very small pieces (if desired, chop 1 potato by pressing or crushing). Peel the onion and chop finely. Peel the rutabaga and cut into very small cubes. Mix the potatoes, onion and rutabaga together with the whisked egg. Pour in the beef broth and season with salt, pepper and mustard. Mix well.
Roll out the puff pastry to about 3 mm thick and cut into about 5-6 discs having a diameter of about 15 cm (approximately 6 inches). Divide the vegetable mixture equally over each pastry disc. Whisk the egg and brush the edges of the dough discs with it. Fold the discs into semi circles.
Squeeze the edges of each pastry semi circle and twist a bit at the seam with fingers to form the dumplings.
Brush the dumplings with the rest of the whisked egg and place on a baking sheet. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 10 minutes. Reduce the temperature to 160°C (fan: 140°C, gas mark 2) (approximately 320°F) and bake for further 30-40 minutes. Optionally cover with aluminum foil so the dumplings do not become too dark.
Serve the baked dumplings on warmed plates.