MEAT PIES (CORNISH PASTIES)

MEAT PIES(CORNISH PASTIES)

Traditionally this is made from shortcrust pastry. But in this particular recipe I have used using flaky pastry and in individual portions instead of in a pie dish. 

INGREDIENTS

400 Grams Puff Pastry

200 Grams minced meat

200 Grams Boiled Potatoes

1 Carrot - Diced (Optional)

1 Medium sized onion (chopped)

1 Tbsp Fresh Ginger (crushed)

1 tsp Freshly Ground Black Pepper

1 tsp Salt (or to taste)

Egg White

METHOD

Place the meat in a pan. Add the salt, ginger, carrots and half a cup of water. Place pan on heat and cook until all water has dried up and the mince is crumbly. 

Add the onions. Cook for a minute until onions are just soft. Take off the heat.

Mash the potatoes, but coarsely. Add to the meat. Add black pepper. Mix well and taste and adjust seasoning. Let it cool to room temperature.

Lightly dust your worktop with flour. Roll out the pastry into a rectangle, with quick firm strokes. Do not roll out the pastry too thin. Cut into equal squares of about 3x3 inches.

Place a little of the meat filling on the pastry square.

Moisten the two edges closest to the filling and fold over the other half over it to cover.

Using the edge of your palm and your little finger, lightly press edges together to seal in the filling.

Prepare a batch. Place well apart, on an un-greased baking tray. Prick each with a fork and brush on the beaten egg-white. Place on middle shelf of pre-heated oven - 210 deg. C or 425 deg. F. Bake until tops are golden brown.

Serve with tomato ketchup or dip of your choice. Best served warm.