Feeling peckish? What better remedy than a delicious Cornish pasty? The traditional treat makes for the perfect hearty meal to help you on your way to your 5-a-day – and keep you full for longer! Thanks to Jus Rol’s ready-rolled Puff Pastry Sheet, dinner just got a whole lot easier. No need for a rolling pin, the sheet is ready to use and even comes with baking paper so you can pop it straight into the oven – Jus-perfect!
Ingredients
6 x 375g Jus Rol ready rolled puff pastry sheet
2 eggs, beaten
2 eggs, beaten
Curried Beef & Vegetable Filling
2 tsp olive oil
1 onion, chopped
85g carrot, peeled and diced
75g sweet potato, peeled and diced
200g minced beef
1 clove garlic, crushed
1 tbsp Korma curry paste
1 tsp plain flour
200ml beef stock
20g peas
1 tsp mango chutney
1 onion, chopped
85g carrot, peeled and diced
75g sweet potato, peeled and diced
200g minced beef
1 clove garlic, crushed
1 tbsp Korma curry paste
1 tsp plain flour
200ml beef stock
20g peas
1 tsp mango chutney
Butternut Squash & Tomato Filling
1 tbsp olive oil
1 onion, chopped
150g butternut squash, peeled and diced
100g cherry tomatoes, halved
1 clove garlic, crushed
100ml passata
3 tbsp basil, chopped
2 tbsp sun dried tomato paste
50g Parmesan, grated
75g mozzarella, diced
1 onion, chopped
150g butternut squash, peeled and diced
100g cherry tomatoes, halved
1 clove garlic, crushed
100ml passata
3 tbsp basil, chopped
2 tbsp sun dried tomato paste
50g Parmesan, grated
75g mozzarella, diced
Chicken & Mushroom Filling
25g butter
1 onion, chopped
50g button mushrooms, sliced
25g plain flour
250g milk
50g Parmesan, grated
2 tsp thyme, chopped
200g cooked chicken breast, diced
1 onion, chopped
50g button mushrooms, sliced
25g plain flour
250g milk
50g Parmesan, grated
2 tsp thyme, chopped
200g cooked chicken breast, diced
Method
- To make the curried beef and vegetable filling. Heat the oil in a sauté pan. Add the onion, carrot and sweet potato and fry over the heat for 4-5 minutes. Add the mince and brown with the vegetables. Add the garlic, curry paste and flour and stir over the heat. Blend in the stock. Cover with a lid and simmer for 20 minutes. Remove the lid and evaporate any liquid. Add the peas and mango chutney. Season and leave to cool.
- To make the butternut squash and tomato filling. Heat the oil in a frying pan. Add the onion and squash and fry for about 8 minutes until the squash is cooked and the onion is soft. Transfer to a bowl and leave to cool. Add the tomatoes, garlic, passata, basil and sun-dried tomato paste. Season well and add the cheeses.
- To make the chicken filling. Melt the butter in a saucepan. Add the onion and sauté for 5 minutes. Add the mushrooms and fry for a few minutes. Add the flour and stir. Blend in the milk. stir until thickened. Add the cheese, thyme, cooked chicken and seasoning. Leave to cool.
- Pre heat the oven to 200 Fan. Unroll the pastry onto the work surface. Using a bowl as a guide, cut out 12x15cm rounds from the 6 sheets of pastry, (two from each sheet). Brush the rounds with beaten egg. Spoon large spoonful of the fillings into the centre of the rounds. Fold up the sides and gently press together to Seal the edge. Crimp the edges with your fingers to make a pretty decoration.
- Place the pasties on a baking sheet lined with baking paper. Brush the tops with egg. Chill for 30 minutes
- Bake for about 25-30 minutes, until golden brown and crisp.
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