Puff Pastry Cornish Pasty

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Puff pastry sheet		1
Minced beef or pork		200g
Potatoes		200g
Butter		1 tsp
Vegetable oil		1 tbsp
Soy sauce		3 tbsp
Sugar		3 tbsp
Salt		a pinch
Egg		1

Method

Prep

20min

Cook

20min

Peel the potatoes and cut to small dice. Microwave for 5 minutes and mash in a bowl with the butter.

Put the oil in a frying pan and fry the minced beef. When browned, add the soy sauce and sugar and cook until it dries out.

Mix the beef with the mashed potatoes and season to taste with sugar and soy sauce to get a nice sweet and spicy flavour.

Divide the puff pastry into 12. Dust a chopping board and roll out into 2mm thick ovals.

Place a spoonful of the filling in the top centre of the oval. Lift the near end of the pastry and roll over the filling.

Press down the curved end and use a fork to seal tightly and make a decorative edge.

To release steam, prick the pastry randomly with a fork, brush with beaten egg and put in a preheated oven 220C.

After 20 minutes, it will be nice and golden. Allow to cool then serve!

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