Classic Cornish pasties

When we think about the ultimate dishes in English cooking it’s hard to go past a tasty Cornish pasty fresh from the oven. This recipe calls for a mix of beef mince, Worcestershire sauce, and chopped potato and carrot.

You can use whatever starchy veggies you have in your crisper though; try turnip, sweet potato, or swede. Wrap it all up in buttery, soft pastry and you’ve got dinner sorted – and probably lunch for the next few days. 

Best served with plenty of tomato sauce!

Ingredients

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped 2 garlic cloves, crushed
• 350g beef mince
• 1 small potato, peeled, finely chopped
• 1 carrot, peeled, finely chopped
• 2 teaspoons cornflour
• 1/3 cup Campbell’s Real Stock Beef
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato sauce
• 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato and carrot. Cook for 3 minutes or until vegetables are just tender.

2. Combine cornflour and 2 tablespoons stock in a small bowl. Add to pan with remaining stock, Worcestershire and tomato sauce. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool.

3. Preheat oven to 200°C. Cut four 12cm (diameter) rounds from each pastry sheet. Spoon 1 tablespoon mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.

4. Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden. Set aside to cool.