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Cornish pasties

Name: Cornish pasties
Ingredients: 300g scotch fillet steak, trimmed, finely chopped; 1 carrot, finely chopped; 1 potato, finely chopped; 1 onion, finely chopped; 1 tbs Worcestershire sauce; 2 tsp plain flour; 6 sheets frozen shortcrust pastry, thawed; 1 egg, lightly beaten; Tomato chutney and mixed salad leaves, to serve

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Everyone's favourite British treat just got a whole lot easier thanks to this recipe that uses Scotch fillet for the ultimate tender filling.

300g scotch fillet steak, trimmed, finely chopped
1 carrot, finely chopped
1 potato, finely chopped
1 onion, finely chopped
1 tbs Worcestershire sauce
2 tsp plain flour
6 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
Tomato chutney and mixed salad leaves, to serve

Method

1.

Preheat the oven to 180°C. Line 2 large baking trays with baking paper.
2.

In a bowl, combine the meat, carrot, potato and onion. Add Worcestershire sauce, season with sea salt and black pepper, then toss to combine. Sprinkle over the flour and toss to coat.
3.

Using a lightly floured 10cm round cutter, cut 6 circles out of the pastry.
4.

Spoon 1 heaped tablespoon filling onto the centre of each pastry circle. Brush the edges lightly with water. Bring up the pastry edges and press to seal. Pinch to create a decorative frill and place on prepared baking trays with the frill sitting upright, spaced 2cm apart.
5.

Brush pasties with beaten egg and bake for 40-50 minutes until the pastry is crisp and golden.
6.

Serve warm or at room temperature with tomato chutney and salad leaves.