Cornish Pasty
Servings 8 pastries
Ingredients
- 2 400g rolls TODAY® Original Shortcrust Pastry
- 1 onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic, peeled and crushed
- 4 tsp (20 ml)
Hinds Spices Medium Curry Powder - 500g lean beef mince
- 3 tbsp (45 ml) chutney
- 1 1 bay leaf
- 1 cup (250 ml) water
- 1 tbsp (15 ml) chopped parsley
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
- 1 Egg, beaten
Instructions
- Heat the oil in a pan, and fry the onion, carrots, and garlic for 5 minutes, until soft and cooked through. Add the curry powder and fry for a further 2 minutes.
- Add the mince and fry until nicely browned and cooked through. Add the chutney, bay leaf, and water and simmer on low heat for 10 minutes.
- Remove from the heat and set aside to cool. Season to taste and stir in the chopped parsley.
- Unroll the TODAY® Original shortcrust pastry and use a teacup saucer or small side plate from your kitchen, to cut out 3 or 4 rounds from each pastry roll.
- Place ¾ cup of filling on top of each pastry round and brush the edges with egg. Fold the pastry over and use your fingers to crimp the edges to create a pie. Brush the pies with egg.
- Line the air fryer with baking paper and bake the pasties at 180°C for 20 minutes. The pasties should be golden brown and cooked through