Cornish Pasties

Name: Cornish Pasties
Ingredients: 3 cups Bolognese sauce; 2 oz frozen peas, thawed; 3 oz frozen corn kernels, thawed; 3 tbsp fresh parsley leaves, finely chopped; 4 sheets frozen puff pastry, thawed, an 8 inch disc cut from each sheet; 1 None egg, lightly beaten

6 ingredients

2 steps

Ingredients

3 cups Bolognese sauce
2 oz frozen peas, thawed
3 oz frozen corn kernels, thawed
3 tbsp fresh parsley leaves, finely chopped
4 sheets frozen puff pastry, thawed, an 8 inch disc cut from each sheet
1 None egg, lightly beaten

Directions

1

Preheat oven to 400°F. Line a baking tray with parchment paper.
2

Combine Bolognese sauce with vegetables and parsley. Spread over 1/2 of each puff pastry disc, leaving a 1/3 inch border. Brush edge with egg then fold over. Use a fork to seal edges. Cut 2 small air vents in top of each pastry. Transfer to prepared tray and brush with egg. Bake for 15 mins, until golden.