Friday, 24 November 2017

Rach Eats Lunch: Almost Cornish Pasty Rolls

Easy Cornish Pasty rolls recipe

I fully hold my hands up on what I've titled my recipe today. I can't one hundred percent claim it is Cornish, because it's not made in Cornwall. Therefore it's not a Cornish pasty. Like Brussel sprouts, which aren't really grown in Brussels, and beef mince, which definitely isn't made in Mińce - a village in Poland, if you were wondering. But the thought's there, isn't it? Got to give a girl a bit of credit for trying to recreate everybody's favourite grab-and-go lunch. And believe me, the amount of pasties I've eaten over the years is astonishing.

Speaking of astonishing, never have I ever eaten a vegetarian pasty before. I mean, the cheese and onion ones count, but that's about it really. I've never seen a vegetarian Cornish-style pasty before, so I'm going to fix that gap in the market right away. There's absolutely everything you need in this pasty - lovely savoury, peppery mince, a few chunks of potato, a crunch of onion and that flaky pastry we all know and love. If, like me, your pastry said a big fat "Nope!", you can make them into rolls. If your pastry was like, "Yeaaaah!" you can cut circles instead and make traditional half-moon shapes.

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Almost Cornish Pasty Rolls
My pastry said a big fat nope, but yours won't. Promise.
  • 1 sheet ready roll puff pastry
  • 50g vegetarian mince
  • 250ml vegetable stock
  • 1 small handful sweet potato, finely diced
  • 1 tablespoon frozen peas
  • 1/4 red onion, diced
  • 1 tablespoon salt, pepper and garlic
  • 1 teaspoon melted soya margerine
Take the ready roll puff pastry from the fridge and unravel it. Cut out a 15 x 20cm rectangle.In a saucepan, add 150ml of the stock, the sweet potato, frozen peas, and salt, pepper and garlic - put it on a medium-high heat and stir continuously until the frozen peas and sweet potato are cooked through.Preheat the oven to 180℃ and line a baking tray, then pour in the vegetarian mince and the remaining 100ml of stock - mix it together and cook on high for 5-10 minutes until the liquid has completely reduced and the mince is piping hot.Pop the pastry rectangle on the baking tray, turn off the hob and put the saucepan on a trivet. Spoon the mince mixture onto one half of the pastry, leaving a good 1cm gap. It's tempting to stick absolutely loads of filling on the pastry, but it will go wrong, I promise!Carefully lift the empty half of pastry up and over the filling and press down around the edges with your fingers so that it sticks together. Press the edges down with a fork for a further bit of decoration if desired, then brush over the dough with a tiny amount of melted soya margerine.Finally, put the pasty in the oven for 12-15 minutes until the pastry is puffed up and golden, and the filling is cooked through and boiling hot. Serve immediately if you fancy a hot pasty, if not, allow it to cool thoroughly and eat within 24 hours.
Prep time: Cook time: Total time: Yield: Makes 1 - double up per person eating

Oooh, that was good. I love a good pasty - and yes, I could tell you all about how Cornish pasties were invented, but I think we all know the story by now! (Kids - if you don't know, ask your parents) Give it a go and let me know what you think!

Budget Cornish pasty rolls recipe for students

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