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Cornish pasties

Vic's traditional Cornish pasties

3
Points®
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
8
Difficulty
Easy
Recipe from Weight-loss Success Cookbook, by WW Ambassador Vic. This is her healthy take on traditional Cornish pasties, using her potato pastry as a lighter option.

Ingredients

Potato(es)

800 g, peeled, chopped

Plain flour

⅔ cup(s), (100g)

Beef sirloin steak, raw

117 g, (use 130g, fat trimmed), cut into 1cm pieces

Carrot(s)

1 medium, cut into 1cm pieces

Swede

½ small, peeled, cut into 1cm pieces

Brown onion

1 small, finely chopped

Egg(s)

1 medium, lightly beaten

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Steam potatoes in a steamer for about 10 minutes, or until tender. Transfer to a large bowl, mash well and set aside to cool completely. Stir in flour and ½ teaspoon salt to form a dough. Cover and refrigerate pastry for 30 minutes.
  3. Meanwhile, place beef, carrot, swede and onion in a bowl. Season with salt and pepper and mix to combine.
  4. Divide pastry into 8 even portions. Roll each portion between 2 sheets of baking paper to form a 17 cm round. Transfer to prepared baking tray. Spoon beef mixture evenly over half of each pastry round. Gently fold the unfilled side over filling and press edges to seal (pastry is soft, so take care). Lightly brush with egg. Bake for 45 minutes or until pastry is crisp and golden.

Notes

Take care while handling pastry as it can be quite delicate. You could also use a pre-made puff pastry as a quick prep option. Serve with a garden side salad.

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