Cornish Pasty
Ingredients
- For the dough
- 350 grams Pastry flour
- 125 grams butter
- ½ tsp English mustard
- For the filling
- 2 potatoes
- 1 carrot
- 100 grams black Beans (canned)
- 1 onion
- 350 grams Ground beef (coarsely ground)
- ½ bunch parsley (chopped)
- 75 milliliters Beef broth
- salt
- 1 tsp Horseradish
- ½ tsp hot Mustard
- 1 egg
Preparation steps
For the dough, knead flour, softened butter and mustard powder until mixture is crumbly. Add enough water to make a smooth, firm dough. Wrap dough in plastic wrap and chill about 30 minutes. Preheat the oven to 180°C (approximately 350°F) convection/ 220°C (approximately 400°F) convention. For the filling, peel and dice the potatoes and carrot. Rinse the beans and drain.
Peel the onion, also dice and add the remaining vegetables to the ground meat. Add the broth and as much parsley as desired and season well with salt, pepper, mustard and horseradish. Roll the dough to about 3 mm (approximately 1/8 inch) thick and cut into 10 cm (approximately 4 inch) circles (or several smaller circles) cut. Spread the meat and potato mixture on top.
Whisk the egg and brush onto the edges of the dough circles. Fold over the sides of the circles and press to form a pocket. Using your fingers, make a zigzag pattern. Brush the pastry with the rest of the egg and place on a parchment paper-lined baking sheet. Bake in preheated oven for 20-30 minutes (depending on size). Remove from oven and serve.
