Not to be confused with the equally delicious Michigan Yooper pasty… but our pasties descend from the original Cornish ones, thanks to Cornish and Finnish miners who emigrated to my lovely state.
I want to make this one and taste the difference between what I know and it’s progenitor
Leftovers can sometimes be a little lacklustre the day after and if I suggest them to the boys they are greeted with disgust, however, wrap them in pastry and call them something else and they are loved! I’ll never understand boys!!!
I often have leftover roast vegetables when I have a roast so these get used instead of the carrot to speed things up and use everything up!
If you don’t have time to make pastry just use blocks of defrosted puff pastry, you will need 2-3 blocks.
Makes 12 pasties.
2 tablespoons olive oil
500g leftover roast lamb or beef, finely diced
3 carrots, finely diced
1 onion, finely diced
200mls leftover pan juice/ gravy or stock
45 mls Worcestershire sauce
2 tablespoons tomato ketchup
salt and pepper
1 egg, beaten
600g plain flour
300g butter, diced
375 mls water
Make the pastry first.
View original post 247 more words