Mini Cornish Pasties

These were surprisingly easy to make, easier to eat than the regular-sized ones, and enjoyed by everyone!

Ingredients

Pastry

• 200g plain flour
• pinch of salt
• 70g butter
• very cold water

Filling

• 200g minced beef
• 1 tsp mixed herbs
• 2 tbsp tomato puree mixed with 4 tbsp water
• 4 thin spring onions, chopped
• 2 small potatoes, peeled and cubed
• 1 large carrot, peeled and cubed
• 1/4 celeriac, peeled and cubed (OR 1 swede OR 1 turnip)
• 1 tbsp soy sauce
• 1 tbsp worcester sauce
• rapeseed oil for frying
• a little milk

Method

1. Make the pastry first: put the flour and cubed butter into a food process and blitz until the mixture resembles fine breadcrumbs.
2. Add a little cold water at a time until it forms a dough.
3. Wrap in clinfilm and leave in the fridge for at least 30 mins.
4. In the mean time, make the filling: heat the oil in a large frying pan and fry the mince until browned.
5. Lightly steam or boil the cubed potatoes, carrots and celeriac.
6. Add the onions to the mince and fry until beginning to soften.
7. Add the tomato puree, herbs, soy and worcester sauce.
8. Add the steamed veg and take off the heat. Allow to cool before continuing.
9. Preheat the oven to 220°C.
10. Roll out the pastry to 3-5mm thick on a well floured surface.
11. Cut out 8 – 10 circles approx. 8cm diameter (I used a large tin for this)
12. Put a large spoonful of the filling on each circle, dampen the edges with a little water or milk and fold together.
13. Crimp the edges with your fingers for form a frill.
14. Place on a lined baking tray and brush with a little milk.
15. Bake for 10 mins.
16. Reduce oven heat to 180°C and bake for a further 15mins or until very lightly golden.
17. Allow to cool a bit before eaten – they are VERY hot inside!!

 

Meatballs

These are, without doubt, the best and easiest meatballs I’ve ever made. We all love them, and they make a fairly quick but very tasty evening meal when served with tomato sauce and pasta.

Ingredients

• 650g minced meat (beef or half/half beef and pork)
• 1 clove garlic, crushed
• 1 tsp mixed dried herbs
• 1 tbsp tomato puree
• 3 – 6 tbsp very fine dried breadcrumbs
• 1 egg, beaten
• 2 tbsp soy sauce
• freshly ground black pepper

Method

1.  Preheat the oven to 200°C
2. Mix all the ingredients together, except the breadcrumbs.
3. Add these a tablespoon at a time, until you have a mixture which is sticky but not too wet.
4. Line a baking tray with non-stick foil
5. Using your hands, form the mixture into about 25 – 30 firm meatballs, each roughly the size of a ping-pong ball (or large walnut or whatever)
6. Place the meatballs on the tray and bake for 20mins until nicely browned.