Cornish Pasty

Ingredients

• 360 g potatoes
• 1 small swede (rutabaga)
• 1 onion
• 200 g Ground beef
• 2 Eggs
• 20 ml beef broth
• Salt
• Pepper
• 1 tsp mustard powder
• 1 tbsp black mustard seeds (coarsely crushed)
• 300 g puff pastry

Instructions

1. 1.

   Peel and dice the potatoes and swede. Peel and finely chop the onion. Mix the vegetables with the ground beef and one egg. Add the broth, season with salt, pepper, mustard powder and mustard seeds, and combine well.

2. 2.

   Cut round pieces of puff pastry about 15 cm in diameter. Spread the meat mixture evenly over the pastry circles. Whisk an egg and brush the edges of the pastry with it, then fold them together.

3. 3.

   Press the sides of the pastry pockets together and twist the seam slightly with your fingers. Brush the tops with the remaining beaten egg and place on a baking sheet lined with parchment paper.

4. 4.

   Bake in a preheated oven at 180 °C (fan 180 °C; gas: level 2–3) for about 30–40 minutes, covering with another tray if needed to prevent over-darkening. Remove, serve on warmed plates, and enjoy.