Cornish Pasties from The Times Cookery Book by Katie Stewart
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...
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Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Oven
- Baking sheet
Ingredients
- 2 medium-sized potatoes
- 8 oz (225 g) lean beef steak
- ½ level teaspoon dried mixed herbs
- 1 medium onion
- 1 level teaspoon salt
- 1 tablespoon finely chopped parsley
- 1–2 tablespoons stock
- freshly milled pepper
- ½ lb (225 g) shortcrust pastry
- egg and milk
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