Vic's traditional Cornish pasties
1 hr 20 min
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Vic. This is Vic's healthy take on traditional Cornish pasties, using her potato pastry as a lighter option. This will be sure to satisfy your fresh bakery treat cravings.
800 g, peeled, chopped
⅔ cup(s), (100g)
Lean beef sirloin steak, raw
117 g, (use 130g, fat trimmed), cut into 1cm pieces
1 medium, cut into 1cm pieces
½ small, peeled, cut into 1cm pieces
1 small, finely chopped
1 medium, lightly beaten
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Steam potatoes in a steamer for about 10 minutes, or until tender. Transfer to a large bowl, mash well and set aside to cool completely. Stir in flour and ½ teaspoon salt to form a dough. Cover and refrigerate pastry for 30 minutes.
- Meanwhile, place beef, carrot, swede and onion in a bowl. Season with salt and pepper and mix to combine.
- Divide pastry into 8 even portions. Roll each portion between 2 sheets of baking paper to form a 17 cm round. Transfer to prepared baking tray. Spoon beef mixture evenly over half of each pastry round. Gently fold the unfilled side over filling and press edges to seal (pastry is soft, so take care). Lightly brush with egg. Bake for 45 minutes or until pastry is crisp and golden.
TIPS: Take care while handling pastry as it can be quite delicate. You could also use a pre-made puff pastry as a quick prep option. Serve with a garden side salad.