Corned Beef Pasties
Makes: 6 Prep Time: 30 min Cook Time: 35 min
■ ■ 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.