Cornish Pastie

Ingredients

• 500 g ground beef
• 4 Potatoes
• 2 onions
• 1 egg
• 0.5 bunch parsley (chopped)
• 100 ml beef broth
• 1 tsp horseradish
• 0.25 tsp mustard
• For the dough
• 350 g flour
• 120 g butter
• 0.5 tsp mustard powder
• 2 tbsp water

Instructions

1. 1.

   Knead flour, softened butter and mustard powder into a crumbly dough. Add enough water to form a smooth, firm dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Peel and dice the potatoes.

3. 3.

   Peel and dice the onions. Combine with parsley and potato cubes, then add to the ground beef and mix well. Add broth and season with salt, pepper, mustard and horseradish. Roll out the dough to about 3 mm thickness and cut round pieces roughly 20 cm in diameter (or several smaller ones). Spread the meat‑potato mixture on each piece. Whisk the egg and brush the edges of the dough circles. Fold up the sides and press together into pockets. Brush the tops with remaining egg and place on a parchment‑lined baking sheet. Bake in a preheated oven at 180°C fan for about 20–30 minutes, depending on size.