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!!

 

Salmon Wellington

This is adapted from a recipe in the Sainsbury’s Magazine. It’s not at all difficult, tastes fab, and probably counts as one of my son’s favourite dinners!

Ingredients

• 1 pack soft cream cheese
• some fresh or dried dill
• large handful spinach (fresh or frozen)
• 5 or 6 skinless, boneless salmon fillets
• 2 packs of fresh puff pastry
• 1 egg, beaten

Method

1. Lightly cook the spinach (I usually do it in the microwave) and then squeeze excess water out with your hands
2. Mix the cream cheese with dill and add freshly ground pepper to taste.
3. Roll out the pasty, cut it into squares or rectangles each of which must be big enough for one salmon fillet NB I usually do 2 smaller ones for my ds with half a salmon fillet in each
4. Place a salmon fillet on each pastry square, top with spinach and then a good blob of the cream cheese mixture.
5. Fold the corners of the pastry together to make a parcel.
6. Brush with the beaten egg.
7. Chill in the refridgerator for 30 mins.
8. In the mean time, heat the oven to 220°C.
9. Poke a couple of steam holes in each parcel, then bake on a foil-lined tray on the top shelf of the oven for about 20 mins, until golden.

I usually cut the little parcel for ds up into 4 pieces, which makes it easier for him to eat (sometimes he uses his hands, sometimes he’ll eat off a pre-loaded fork) and cools it down quicker.

You can serve them with a vegetable on the side – both steamed green beans or broccoli go very well.

These are also excellent eaten cold the next day for lunch!