Hearty pasties, for a cold Winters night

The original Cornish pasty only has beef, cubed not minced, potato, onion, swede (turnip) and salt and pepper.

Now somewhere along the way other ingredients have been added, like corn, carrot, peas and parsnip. Similar to what has happened to the pizza, which should only be tomato sauce, mozzarella and basil.

So do I stick to the original recipe, no I must admit that I add peas, because Mr CLI is a bit a pea fanatic and I also add grated carrot.

I have made a pasty similar to the original, but it is made by layering the ingredients, the potato is sliced not grated. It was quite a long process, and the verdict on the flavour, is was ok but seemed to fall apart while you are trying to eat it. So I have gone back to my original recipe.

Now Miss Fish is a dab hand at helping me make these, also she is at the ready when they are cooked to give them a good taste test.

Pasty

500 gms lean minced beef, 1/2 cup frozen peas, 1 medium carrot grated, 1 large or 2 medium potatoes grated, 1 tsp salt, 1/2 tsp pepper. 4 - 6 sheets puff pastry, 1 egg beaten for egg wash

Peheat oven to 200.c fan forced or 220.c normal. Line flat trays with baking/parchment paper.

In a large bowl mix all ingredients, except egg and pastry together. I find using my clean hands the best to get it thoroughly mixed together.

Place the pastry sheets flat on you work surface, cut into 4 squares. Place approx 1/3 cup of the mixture on 1 half of each square. Now you can make them triangular or oblong the choice is yours.

Brush some egg wash around the edge, fold over and press the edges down with a fork. Pierce the top of the pasty once with the fork to allow steam to escape. Place onto the trays, brush with the eggwash.

Bake for 20 - 30 minutes or until golden. You may need to turn your trays around halfway during the cooking.

Because there isn't a large amount of filling, in my oven by the time the pastry is golden, the filling is cooked.

Enjoy with tomato sauce, homemade if you have it.