Cornish pasty

A simple cake which will taste very delicious, ideal to organize beforehand for breakfast.

INGREDIENT

2 tablespoons of vegetable oil

1 large onion, roughly chopped

2 cloves of garlic, puree

4 sources of thyme

250g hamburger

1 medium potato, diced (approx. 7x7x7mm)

1 large carrot, diced

1 tablespoon flour

500 ml beef stock

salt pepper

chopped parsley

1/2 cup frozen peas

500 g of ready-to-use shortcrust cake

1 egg, beat off

INSTRUCTIONS

STEP1

Heat the oil during a large skillet.

STEP 2

Soften the onions for about 5 minutes, then add the garlic and thyme and cook for two minutes over high heat. Add the minced beef and sauté for about 10 minutes until golden brown, add the fried potatoes and carrots for a couple of minutes, then add the flour, mix well and pour the meat broth on top, add a pinch of salt and a pinch of freshly ground black pepper and stir a touch more . Reduce heat, partially cover and simmer for half-hour , stirring occasionally.

STEP 3

When the filling is finished, taste and add more salt and pepper if necessary (make bound to add many pepper)

STEP 4

Then let it cool.

STEP 5

Preheat oven to 180 ° C, line a baking sheet with parchment paper.

STEP 6

Roll out the dough and dig 3-4 circles about 25 cm in diameter.

STEP 7

Divide the filling into 3-4 portions and place each section lightly on one side of every pastry circle, topped with a couple of frozen peas. Spread the egg round the edges, then fold it in half and canopy . Place the pastries within the oven, attempt to basting with eggs.

STEP 8

Bake for about half-hour .

STEP 9

Chill and luxuriate in hot or cold.