Veal Cornish Pasty
7,9 / 10
- 600 grams Veal cutlet
- 400 grams Puff pastry dough
- 200 grams Wynendale cheese (Belgian cheese, can substitute with Gouda)
- 1 egg yolk
- Sesame seeds
- Poppy seeds
- freshly ground pepper
How healthy are the main ingredients?Sesame seedssalt
Thaw puff pastry, unroll then, on a lightly floured work surface, cut into 4 squares, each about 20 x 20 cm (around 8 x 8 inches).
Cut veal cutlets into strips and grate the cheese. Mix together and season with salt and pepper. Spread the meat-cheese mixture over the puff pastry pieces and roll back up. Place on a baking tray lined with parchment paper, flatten slightly, brush with beaten egg and sprinkle with poppy seeds and sesame seeds.
Bake in a preheated oven on the middle rack at 200°C (approximately 400°F) for about 25-30 minutes. Rotate and bake for about another 10 minutes. Let cool slightly.
To serve, cut in half, trimming ends slightly. Arrange 2 halves, cut-side up, on each serving plate.