Monday, 10 February 2020

Traditional Cornish Pasties - Batch Cook Recipe


My whole family loves these balanced meals in a handy little packet.  They're wonderfully portable and can heated up if a microwave is availible, but they're also nice cold.  At just 26p each they're a budget friendly lunch too.

I make my traditional Cornish pasties a little differently.  I cook the filling first, this means they take less time to cook and you can be sure that the filing is completely cooked before serving.


Ingredients and Tools:
1kg Mince £2.98
1kg Onions 50p
1kg Carrots 57p
Swede 47p
1800g Plain Flour 45p
800g Butter £1.25

Total £6.22 / 24 pasties = 26p each

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Start by putting the mince into a large pan to fry.  


Chop up the onions.


Add them to the browned mince and fry.


Dice the swede and carrots.


Add them to the pan too.

Cook the filling on the hob until the vegetables are just barely cooked.

Let the filling cool completely before assembling the pasties.


Weigh out 1800g of flour.  


Add 800g of butter.


Use a dough hook to mix it well, adding a little water if necessary to combine the mixture to form a dough.


Roll out the pastry.


Cut out a circle of pastry, use a plate as a template.


Spoon some of the filling into the centre of the circle of pastry.


Then pull up the two sides of the pastry and press them together in the middle.

Brush the pasty with milk and / or egg before baking in the oven for about 20 minutes until golden brown.


Let them cool completely before freezing them.  You could freeze them in bags or in tubs.


Here's a pin for your recipes board on Pinterest.

Here are some of my other lunch recipes for you to try:


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