Cornish Pasty with Steak and Sweet Potato
Traditional Cornish Pasties with Steak, Sweet Potato and Butternut Squash
Servings: 8
Ingredients
- 350g/3/4 lbs skirt steak
- 1 onion chopped
- 1 small sweet potato diced
- 1 carrot diced
- 200g/1/2 lbs butternut squash diced
- 1 tsp salt and pepper
- 2 sprigs fresh rosemary or thyme or 1 tsp dried
- 2 tsbp This is an affiliate link.olive oil
- 1 egg beaten
- 500g/1 lbs pie crust or your own pre-made
Instructions
- Preheat the oven to 400F/200C.
- Get your ingredients out and dice everything in a 1/3" dice, empty your diced vegetables, steak and rosemary into a bowl, combine with a pinch of salt and pepper and a splash of olive oil.
- On a floured surface roll out your pre-made pastry into 1/8" thick sheet. Then cut out rounds approximately 6" in diameter or slightly bigger. You can use anything round for this task (I used a pot lid).
- Scoop about 2 tbsp of the filling and put it on your pastry round, just slightly off center. Brush the edges with an egg wash.
- Then fold one side over to make a semi-circle and crimp the edges with a fork or pinch the edges together using your two fingers and a thumb and twist the edges attractively.
- Brush them with eggwash all over and bake in the oven for 30-35 minutes until golden.
Nutrition
Calories: 407kcal | Carbohydrates: 41g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 605mg | Potassium: 424mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7974IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 3mg