Cornish Pasties
Out of an old
ww cookbook dated 1985
Serves 2
Points per
serving: 5½
Pastry:
45g flour
pinch salt
4 teaspoon margarine low fat
2 tea spoon natural low fat yogurt
Mix the flour and salt in the mixing bowl. rub in the marg until the mixture resembles coarse breadcrumbs. Add yogurt and mix thoroughly. Form a dough and make into 2 equal balls. Cover each with plastic wrap and chill in fridge for 30-40mins.
Filling:
150g lean minced beef
60g cooked mashed spuds
onion
salt and pepper to taste
Form the mince beef into small patties and grill on a rack, turning once until juices run clear roughly 3 mins each side. Cool and mash with a fork. Mix the beef, potato and onion and season to taste.
Pastry:
45g flour
pinch salt
4 teaspoon margarine low fat
2 tea spoon natural low fat yogurt
Mix the flour and salt in the mixing bowl. rub in the marg until the mixture resembles coarse breadcrumbs. Add yogurt and mix thoroughly. Form a dough and make into 2 equal balls. Cover each with plastic wrap and chill in fridge for 30-40mins.
Filling:
150g lean minced beef
60g cooked mashed spuds
onion
salt and pepper to taste
Form the mince beef into small patties and grill on a rack, turning once until juices run clear roughly 3 mins each side. Cool and mash with a fork. Mix the beef, potato and onion and season to taste.
Roll pastry out into two 6-7 inches rounds and moisten edges with water. Put equal amounts of filling on each. Fold rounds in half over filling, press edges well together to seal. Crimp the edges with a fork, place the pasties on a baking tray lined with baking parchment and bake in oven Gas 5 or 190ºC for 45-50mins or until golden brown.
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