Corned Beef Pasties
These golden puff pastries are filled with a delightful mixture of corned beef and potatoes, seasoned to perfection. The flaky pastry crust encases the savory filling, creating a comforting and satisfying treat that can be enjoyed warm or cold. Whether served as a quick snack or as part of a meal, these pasties are sure to be a hit with family and friends.
— Constant Cookbook
Ingredients
- - 2 packs ready to roll puff pastry
- - 1 can corned beef
- - 2 large (3 medium) potatoes
- - 2 tbsp butter
- - salt and pepper
- - 1 beaten egg
- Plus:
- - Greaseproof paper
- - Flat baking tray
Instructions
- Peel and cut up potatoes and boil until soft.
- Finely dice them and finely dice the corned beef.
- Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
- Add salt and pepper and leave to cool.
- Preheat the oven to 200degrees.
- Roll out the pastry to approx 2mm thickness.
- Cut around a small side plate or saucer (approx 6").
- Fill one half of the circle with the mixture leaving a margin around the edge.
- With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
- Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
- Place the finished pasty on a lined baking tray and brush the top with more egg.
- NB: You do not need to prick holes.
- I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
- Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
- These are just as yummy cold the next day as they are warm, fresh from the oven!
Yield
Makes 10 pasties
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