Recipe: Corned Beef & Onion Pasties

These have always been a big hit amongst my family (I don’t eat beef, so I’ve never tried them, but I’ve been assured that they are pretty tasty) and work really well if you’re hosting a buffet lunch or dinner as they’re super easy to make and can be made ahead of time so that you can just heat them up as required. This recipe makes 10 to 12, but that’ll depend on how big you decide to make them.

Ingredients

• 2 large potatoes, peeled and chopped into 1cm cubes
• 1 tbsp butter
• 1/2 white onion, chopped
• 1 (340g) can corned beef, finely chopped
• 2 packs of ready rolled puff pastry sheets
• 1 egg, beaten

1. Put the potatoes into boiling water and cook for about 8 minutes, until soft but still holding their shape.
2. Heat the butter in a large frying pan and add the onion. Cook for 3 minutes, until just starting to soften.
3. Add the potatoes and corned beef to the pan and cook for a further 7 minutes. In this time, the corned beef should break down and become softer, which is what you want, as it’ll make for a better filling. Add salt and pepper to taste and leave to cool.
4. Preheat the oven to 200 degrees celcius. Roll out your pastry sheet. Take a side plate that has a circumference of approximately 6 inches and use this to cut out some pastry rounds. Collect together the unused cuts and re-roll it until you use up all the pastry.
5. Fill one half of each circle with the beef and onion mixture, leaving a small margin around the edge. Brush this margin with the beaten egg and fold the other half of the circle over, sealing the pasties by crimping all the way around the edges.
6. Place the pasties on a baking sheet lined with parchment paper and brush more egg over each one.
7. Bake for 25 minutes, until golden and then leave to cool on a wire rack.