Name: Cornish pasty
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 cup prepared bolognaise sauce; 1/2 cup (60g) frozen peas, thawed; 1/2 cup (80g) frozen corn kernels, thawed; 1/4 cup finely chopped parsley; 4 sheets frozen puff pastry, thawed; 1 egg, lightly beaten

Cornish pasty

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

3 cup prepared bolognaise sauce

1/2 cup (60g) frozen peas, thawed

1/2 cup (80g) frozen corn kernels, thawed

1/4 cup finely chopped parsley

4 sheets frozen puff pastry, thawed

1 egg, lightly beaten

Method

1.Preheat oven to hot, 200°C. Line a baking tray with baking paper.

2.In a large bowl, combine bolognaise sauce with vegetables and parsley.

3.Using a 20cm plate, cut a circle from each pastry sheet; discard scraps.

4.Spoon equal amounts of bolognaise mixture onto half of each pastry circle, leaving a 1cm border. Brush edge with egg. Fold pastry over mixture.

5.Use a fork to seal edges. Cut 2 small air vents in top of each pasty.

6.Place pasties on prepared tray; brush with egg. Bake 15 minutes, until golden. Serve.

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Ingredients

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