Cornish Pasty
Cornish Pasty
Ingredients: meat
| 1 tbsp | Olive oil |
| 1 | Small onion |
| 2 cloves | Garlic |
| 350 g | Minced beef |
| 1 | Potato, diced |
| 1 | Carrot, diced |
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
| 1 tsp | TUMIX® Chicken Stock, mixed with 80 ml water |
| 2 tsp | Corn flour |
| 1 tbsp | Worcestershire sauce |
Ingredients A: dough
| 60 g | Butter |
| 30 g | Shortening |
| 150 g | Flour |
| 2-3 tbsp | Cold water |
| 1 tsp | Salt |
- Heat oil, sauté onion and minced garlic. Add minced beef, potato and carrot.
- Cook until potato is slightly tender. Add in SERI-AJI® Black Pepper Seasoning.
- Combine corn flour with 2 tbsp of stock and add to pan with remaining stock. Add worcestershire sauce.
- Bring to a boil and cook for 2 minutes, until slightly thick.
- To make pastry, rub butter and shortening into flour until sandy texture is obtained
- Add enough cold water to make a dough.
- Refrigerate for one hour before using.
Seri-Aji® Black Pepper Seasoning Recipes
TUMIX® Chicken Stock Recipes
