The easiest way to take your cooking to the next level is to use better ingredients.

Monday, June 7, 2010

Vegetable Cornish Pasties

Based on tasting the filling by itself I was skeptical of these little English treats called pasties. But once in it's little dough pocket I found myself quite pleased.


1 package puff pastry dough
1/4 cup butter
1 onion, thinly sliced
1 carrot, diced
1 turnip, peeled and diced
1 large potato, peeled and diced
2/3 cup frozen peas
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp paprika
2 tablespoons water
1 chicken bouillon cube
1/4 cup milk
1 egg
1 1/2 cups shredded Cheddar cheese


1. Preheat oven to 400 degrees F (200 degrees C).
2. Thaw pastry dough according to package directions.
3. Meanwhile, place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, peas, water, salt, pepper, and paprika. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
4. In a small bowl, dissolve bouillon in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Add cheese and stir until it is all melted in. Set aside.
5. Divide pastry dough into 4 square portions. Roll it out if necessary. Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges.
6. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

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