Picnic Cornish pasties by Foodland Recipe Kitchen

Preparation Time: 30 mins
Cooking Time: 40 mins
Serves: 10-12

Ingredients

• 2 large potatoes, peeled and
• finely diced
• 180g swede, peeled and finely
• diced
• 2 large carrots, peeled and finely
• diced
• ¼ cup frozen peas
• 2 tbsp chopped parsley
• salt and pepper to taste
• 2 tbsp finely chopped spring
• onion
• 2 x 445g rolls Carême sour
• cream shortcrust pastry
• 1 egg, lightly beaten

Equipment

• Baking tray

Instructions

Try these easy Cornish pasties for your next picnic or after school snack.

1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Combine all prepared vegetables and herbs in a bowl, season with salt and pepper.
3. Roll out the pastry and using a saucer as a template, cut circles of the pastry.
4.  Divide the vegetable mixture between the pastry rounds.
5. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides to the centre, then pinch together to seal.
6. Carefully lift the pasty onto the prepared tray and brush pasty with egg to glaze.
7. Bake for 10 minutes in hot oven then lower temperature to 180°C and continue to cook for a further 30 minutes or until golden.
8. Serve warm with your favourite tomato sauce.