- Prep Time:20 mins
- Cook Time:25 mins
These Cornish Pasties are perfect to make on the weekends, especially when you’ve got friends over and the football on TV! The added tomato supreme gives the filling a richer flavour, while also doubling up as a great dipping sauce. There’s no doubting everyone will love this classic recipe.
Original recipe by SIMPLY GREAT MEALS | 1.9.15
+1 1 CAN (300g) EDGELL TOMATO SUPREME
- 250g lean beef mince
- ½ cup frozen Birds Eye Chopped Onions
- 1 potato, peeled and grated
- 2 cups frozen Birds Eye Country Harvest - Carrot, Peas & Corn
- 3 sheets frozen short crust pastry, just thawed
- 1 egg, lightly beaten, for glazing
- ¼ cup tomato sauce
Cook mince in a non stick frypan for 2-3 minutes or until browned. Add frozen Birds Eye Chopped Onions and potato, cook for a further 2 minutes. Remove from heat and stir in Birds Eye Country Harvest Vegetables.
STIR IN HALF THE CAN OF EDGELL TOMATO SUPREME.
Cut pastry sheets in half diagonally. Spoon the meat mixture over the centre of each pastry triangle. Brush the edges with a little egg and bring them together to seal. Place onto a baking paper lined baking tray and brush pastries with remaining egg.
Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown.
Mix remaining Edgell Tomato Supreme with ¼ cup tomato sauce for a tasty dipping sauce.
A can of Edgell Peas, Corn and Carrots can be used as a replacement for the Birds Eye Country Harvest.
For football season:
To make party sized pasties in a football shape for the football finals parties, extra sheets of pastry will be required. Cut oval shapes from pastry using a 9cm cutter or template. Place 1 tablespoon of mixture on the centre of pastry oval. Brush with egg wash around the edges and cover with another pastry oval and seal edges with the back of a fork. Brush top with egg. Imprint laces using the back of a knife. Cook for 20 minutes. Makes approximately 30.