Potato Cornish Pastie

45 minutes
  • 4 medium blue potatoes, 2cm dice
  • 1 large onion, 2cm dice
  • 3 sticks celery, 2cm dice
  • 1 swede, 2cm dice
  • 150g frozen peas
  • 2 sprigs rosemary chopped fine
  • olive oil
  • Salt & pepper
  • 1 egg beaten
  • 125g chilled diced butter
  • 125g lard
  • 500g plain flour
  1. Place butter, lard, flour and a pinch of salt in food processor, then add 6 tbsp cold water to and make a firm dough. Cut into 4 and chill for 20 minutes.
  2. Preheat oven to 200c.
  3. In a pot heat oil and sautee onion, rosemary, celery, swede and potato until tender. Add peas and season well. Take off heat and cool completely.
  4. Meanwhile take out pastry and roll on a lightly floured surface until approx. 1/2 cm thin. Using a mould cutter, cut out 8-10 cm discs.
  5. In the center of each disc place a couple of tbsps of potato mix, take egg and brush edges, draw together both sides to the top and pinch edged together to seal.
  6. Transfer on a lined baking tray and brush all over with egg.
  7. Bake for 10 minutes, then reduce heat to 180c and cook for a further 10-15 minutes, until golden brown and crisp.
Try adding olive oil and sweet paprika as a flavour combo.

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