Cornish Pasty

Ingredients

• 350 g flour
• 125 g butter
• 0.5 tsp English mustard powder
• 2 Potatoes
• 1 Carrot
• 100 g canned black beans
• 1 onion
• 350 g ground beef (coarsely chopped if desired)
• 0.5 bunch chopped parsley
• 75 ml beef broth
• Salt
• 1 tsp horseradish
• 0.5 tsp spicy mustard
• 1 egg

Instructions

1. 1.

   Knead the flour, softened butter and mustard powder into a crumbly dough. Add enough water to form a smooth, firm dough. Wrap in plastic wrap and chill for about 30 minutes. Preheat the oven to 180°C fan. Peel and dice the potatoes and carrot; rinse and drain the beans.

2. 2.

   Peel and dice the onion, then add it with the remaining vegetables to the ground beef. Add broth and parsley, season with salt, pepper, mustard and horseradish. Roll out the dough to about 3 mm thickness and cut round pieces of roughly 10 cm diameter (or several smaller circles). Spread the meat-potato mixture onto them.

3. 3.

   Beat the egg and brush the edges of the dough discs with it. Fold up the sides and press together to form a pocket. Create a zigzag pattern with your fingers. Brush the pockets again with the remaining egg, place on a baking tray lined with parchment paper, and bake in the preheated oven for 20-30 minutes (depending on size).