|
|
Cornish
Pasties - 1 Pastry Recipe
or 1 pkg puff pastry
- 1/2 pkg Yves Veggie Ground Round Original
- 1/4 cup (60
ml) onion, chopped
- 1/4 cup (60 ml) carrot, chopped
- 1/2 cup (120 ml)
potato, cubed raw (about 1/4 inch or 1 cm cubes)
- 1/4 tsp (2 ml) salt
-
1/4 tsp (2 ml) thyme
- 1/3 cup (80 ml) vegetable broth
- freshly
ground pepper
This recipe is a vegetarian version of
the classic English Cornish pasties (pronounced like "pasta" not "pastry".)
Preheat the oven to 400F (205C.) Prepare the pastry (same amount as a 9" (23
cm) double crust pie) and divide into four flattened balls and
refrigerate.
Mix all the other ingredients
together.
Roll out each pastry ball into an 8" (20 cm)
circle. If using puff pastry, roll out each sheet, cut in half and then cut to
form a circle.
Place 1/4 of the filling on each of the pastry
circles. Moisten the edges of the pastry and fold, sealing the edges to make a
semi circle shape. Place on a baking sheet. Bake for 30 minutes. Serve with
ketchup and pickles. Serves 4.
|
|
|
|
