Corned Beef Pasties

Makes: 6 Prep Time: 30 min Cook Time: 35 min

Pick Me Up! - - QUICK & EASY RECIPE -

■ ■ 300g pota­toes, peeled and cut into 1cm cubes ■

■ 2 medium car­rots, peeled and cut into 1cm cubes ■

■ 1 small onion, chopped ■

■ 1 clove gar­lic ■

■ 1tsp veg­etable oil ■

■ 1 340g tin corned beef, cut into 2cm cubes ■

■ 2tbsp frozen sweet­corn ■ ■ 2tbsp tomato ketchup or chut­ney ■

■ Salt and pep­per for sea­son­ing ■ ■ 1tbsp flour, for rolling pas­try ■ ■ 500g packet ready-made short­crust pas­try ■

■ 1 egg, beaten


Pre­heat oven to 200C/gas 6.


Put pota­toes and car­rots in a pan of wa­ter and sim­mer for about 10 min, or un­til they start to soften. Drain and set to one side. 3

Fry onion and gar­lic in a lit­tle veg­etable oil un­til translu­cent, then gen­tly stir in corned beef. Add cooked potato and car­rots, sweet­corn and ketchup. Stir and cook un­til corned beef cubes break up a lit­tle, but try to keep some tex­ture. Sea­son to taste.


Roll out pas­try on a floured sur­face and use a side plate or saucer to cut out six cir­cles.


Di­vide fill­ing mix­ture be­tween pas­try cir­cles, Brush around edge of pas­try with beaten egg, fold edges and pinch to­gether. Use your fin­gers to crimp edges.


Trans­fer to a bak­ing tray and bake for 30–35 min­utes un­til golden brown.

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