Description
These Princes Corned Beef Pasties are a delicious and comforting savory treat, perfect for a family meal or a picnic. The hearty filling of corned beef, potatoes, carrots, and sweetcorn wrapped in a flaky pastry crust will surely satisfy your cravings.
Ingredients
Units
Scale
Pasty Filling:
- 300g potatoes, peeled and cut into 1cm cubes
- 2 medium carrots, peeled and cut into 1cm cubes
- 1 tsp vegetable oil
- 1 small onion, chopped
- 1 clove garlic
- 1 340g can Princes Corned Beef, cut into 2cm cubes
- 2 tbsp frozen sweetcorn
- 2 tbsp tomato ketchup or chutney
- Salt and pepper for seasoning
For the Pastry:
- 2 x 320g packets ready rolled shortcrust pastry or 1 x 500g block
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to Gas Mark 6 / 200C.
- Cook the Potatoes and Carrots: Simmer potatoes and carrots in a pan of water for about 10 minutes until they start to soften. Drain and set aside.
- Sauté Onion and Garlic: In a pan, sauté the onion and garlic in vegetable oil until translucent.
- Prepare the Filling: Add corned beef to the onion and garlic, then mix in the cooked potato, carrots, and sweetcorn. Cook until the corned beef breaks up slightly, maintaining some texture. Season to taste.
- Assemble the Pasties: Roll out the pastry and cut out six 7”/18cm circles. Spoon the filling onto the pastry circles, brush the edges with beaten egg, fold, pinch, and crimp the edges.
- Bake: Transfer the pasties to a baking tray and bake for 30-35 minutes until golden brown.
Nutrition
- Serving Size: 1 pasty
- Calories: Approximately 450 kcal
- Sugar: Unknown
- Sodium: Unknown
- Fat: Approximately 25g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Approximately 40g
- Fiber: Unknown
- Protein: Approximately 15g
- Cholesterol: Unknown
