Cornish Pastries

Example image shown.

Part 1 - The Pastry.


Ingredients:
* As per the instructions of the back of the LFGF Pastry Mix pack
1 1/2 cups of LFGF Pastry Mix
60g butter or Dairy free alternative like Nuttlex
3-4 teaspoons water (as required)


Method:
1. Place LFGF Pastry Mix into a bowl.


2. Rub in butter with finger tips until the mixture looks like breadcrumbs.


3. Add the water gradually, making it into a workable dough.


4. Turn onto a lightly floured board.


5. Roll out thinly. Should be enough for 2 large pastries to bake on a flat cookie tray.




Part 2 - The Filling.


Ingredients:
400g sirlon steak chunks (or 400h mince meat)
2 medium potatoes, peepled and sliced thinly
1 medium leek, chopped
1/4 cabbage chopped finely
1 clove garlic
2 teaspoons butter or Dairy free alternative like Nuttlex
(Can use other vegetables of your choice)


Method:
1. Place the garlic, butter, leek, potato and meat into a saucepan and cook for 5-7 mins to gently brown the meat. Stir frequently.


2. Once the meat is cooked, remove from heat.


3. place the rolled out pastry onto a piece of baking paper on a flat cookie tray.


4. Divide the meat mixture between the 2 pastries. Don't be shy!


5. Fold pastry up over the sides and top.


6. Pinch together at the top.


7. Bake in a hot oven (200℃) for 1 hour.


Eat and enjoy!!


**Recipe from the RPA Allergy Unit. 9-11 Layton Street, Camperdown, 2050**