Corned Beef Pasties

Method

• step 1

  Peel and cut up potatoes and boil until soft.

• step 2

  Finely dice them and finely dice the corned beef.

• step 3

  Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)

• step 4

  Add salt and pepper and leave to cool.

• step 5

  Preheat the oven to 200degrees.

• step 6

  Roll out the pastry to approx 2mm thickness.

• step 7

  Cut around a small side plate or saucer (approx 6").

• step 8

  Fill one half of the circle with the mixture leaving a margin around the edge.

• step 9

  With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.

• step 10

  Seal shut by crimping (pushing down with your finger tips) all the way around the edges.

• step 11

  Place the finished pasty on a lined baking tray and brush the top with more egg.

• step 12

  NB: You do not need to prick holes.

• step 13

  I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.

• step 14

  Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.

• step 15

  These are just as yummy cold the next day as they are warm, fresh from the oven!