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Cornish pasty - It's good, it's quick, it's healthy, it's filling, and it's really affordable. And you can make them ahead of time.
Some would argue my recipe is not pure Cornish Pasty. And they'd be right! The "classic" Cornish Pasty doesn't have carrots. And doesn't grate the vegetables. And some purist say that rutabaga (Swedes, turnips) aren't used. I grated the veggies this time, because it was easier on arthritic hands.
You can make your own (see pie crust recipe on this site, use 1.5 times the recipe), or use pre-made pastry. Homemade is often better, but pre-made is very convenient.
For a vegetarian alternative, replace the beef with 100 g (3 oz) pinenuts, 100 g (3 oz) cheddar in wee cubes, and 100 g (3 oz) mushrooms.
The beef, chopped in small bits.
All the ingredients for the filling
Pie dough rolled in a circle (approximate circle here!)
Putting some eggwash on the dough with a brush, so the sides stick together.
Folding the dough over, edge to edge.
The edges of the pasty have been rolled/crinkled.
The pasties, sitting on a baking sheet, edge standing up.
The pasties, fresh out of the oven.
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A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P.J. O'Rourke