Roast Pork Cornish Pasties

PrepTime 20 Mins
Serves 5
Cook Time 40 Mins
Ingredients

½ x Riverview Farms Hot Roast Pork with Crackle (400g), diced (meat only)

500g x potatoes, peeled & diced

2 x carrots, peeled & diced

1 x small white onion, finely chopped

2 x sprigs fresh rosemary, finely chopped

5 x sheets short crust pastry, thawed

1 x egg, lightly beaten, for egg wash

To Serve

Sea salt & cracked black pepper

Tomato chutney

  1. 1

    Preheat oven to 180°C Fan.

  2. 2

    Cook potato and carrot in a saucepan of boiling water for 10 minutes, or until the potatoes are tender. Drain and set aside in a large bowl to cool completely.

  3. 3

    Once vegetables are cool, add onion, pork, rosemary and season with salt and pepper.

  4. 4

    Cut a 22cm circle from each sheet of pastry. Spoon about 200g of the pork and vegetable filling onto one half of the pastry circle, leaving a 1cm border.

  5. 5

    Brush the edges of the pastry with egg, then fold the pastry over to enclose the pasty. Crimp the edges together to seal tightly.

  6. 6

    Transfer pasties to a large baking tray lined with baking paper and brush with egg wash. Repeat with remaining pastry sheets and filling.

  7. 7

    Bake for 30 minutes until golden brown. Serve warm with tomato chutney on the side.

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