Mary Berry Cornish Pasty
Mary Berry once famously said that the pasty was “the world’s greatest invention”. It’s often considered to be one of the most beloved foods ever created, and for good reason. The pasty has become the heart and soul of English cooking, and can easily be traced all the way back to its origins in the late 19th century. Loaded with beef, potato, eggs, veg and never-ending gravy, the pasty has become one of Britain’s most well-loved dishes.
Ingredients
- 2 tbsp Olive oil
- 1 large onion roughly chopped
- 2 garlic cloves crushed
- 4 springs of thyme
- 250 gram Beef mince
- 1 medium-size potato diced
- 1 large carrot diced
- 1 tbsp Flour
- 500 ml Beef stock
- Salt
- Pepper
- Parsley chopped
- 1/2 cup Frozen peas
- 500 gram Ready-roll shortcrust pastry
- 1 egg beaten
Instructions
- In a large frying pan, heat the oil. On the stovetop, cook the onion for about 5 minutes, then add the garlic and thyme and cook for another 2 minutes.
- Fry the mince until browned, add the carrots and potatoes, fry for a couple of minutes, add the flour, stir well, then pour the beef stock over, a generous pinch of salt, and a generous pinch of black pepper, then stir.
- Turn down the heat, cover partially, and simmer for 30 minutes, stirring occasionally.
- Once the filling is cooked, taste it and add more salt and pepper if necessary. Allow it to cool.
- Grease a baking pan with greaseproof paper, and preheat the oven to 180C.
- Cut the pastry into 3-4 circles about 25 cm in diameter.
- Divide the filling into 3 or 4 portions, place one portion on each pastry circle, and top with a few frozen peas. Around the edge, apply egg, fold in half and seal. Transfer the pastries to a baking sheet and glaze them with an egg.
- In the oven, bake them for 30 minutes. Allow them to cool and serve warm or cold.