Alive and Cooking
 

Cornish Pastie

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  • 6 lamb loin chops, bones removed and cubed 
  • 4 medium white potatoes, peeled and cubed
  • 2 carrots, peeled and cubed 
  • 1 turnip, peeled and cubed 
  • 1 swede, peeled and cubed
  • 1/2 brown onion, finely chopped 
  • 5 sheets 
  • 1 tsp Massel chicken stock powder 
  • 1 tsp white pepper 
  • 1 tbsp chopped parsley
  • Extra virgin olive oil 
  • Sunflower oil 

Into a pan with a good splash of olive oil, slide in the vegetables and cook to soften. Tumble the lamb in with the vegetables, add another splash of olive oil and cook to seal. Sprinkle in the pepper, stock, stir to combine and pour in enough water to just cover, bring to the boil, then simmer for 20 mins. Once simmered, stir through the parsley, then remove and set aside to cool.

Cut the pastry into medium-sized circles, place the filling onto each circle, fold over, crimp edges and deep fry until golden and crispy.

Makes 5

Cornish Pastie