Cornish pasty
Ingredients for 9 servings:
- Wheat flour 350 g
- Ground beef 250 g
- Potato 150 g / 1 pc.
- Onion 105 g / 1 pc.
- Butter 100 g
- Egg 1 pc.
- Carrots 45 g
- Dry red wine 45 ml
- Water 120 ml
- Parsley 1 bunch
- Mustard 1 tablespoon
- Salt pinch
- Pepper pinch
Preparation:
- Pour the flour into the bowl of a food processor and gradually add the butter. Do not turn off the food processor, add cold water and mix.
- Dust the pastry board with flour and place the dough on it. Quickly knead it into a ball, flatten it and wrap it in cling film. Place in the fridge for approximately 30 minutes.
- Peel the carrots and grate them finely into a bowl. Add peeled, diced potatoes, peeled, finely chopped onion and greens.
- Add meat, mustard and wine to the vegetables and mix thoroughly.
- Remove the dough from the refrigerator, unwrap it from the cling film and roll it out thinly, then cut out circles with a diameter of approximately 16 cm. Crack an egg onto a bowl and whisk gently. Place the filling on each dough circle, brush the edges with egg and seal.
- Grease the baking tray. Place the prepared dumplings on the baking tray and brush the top with egg. Place in the oven and bake according to the instructions on the display.
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