Cornish Pasties

Preparation info
  • Makes

    4

    Small Pasties
    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • ½ lb (225 g) shortcrust pastry
  • egg and milk

Method

Make the pastry and set aside while preparing the filling. Trim away any fat from the meat and shred the meat finely. Peel the potatoes and cut into small dice, and peel and chop the onion. Mix all these together in a basin along with the mixed herbs, parsley, salt, pepper and enough stock just to moisten.

Divide the pastry into four portions. Roll each portion out on a lightly floured