There nothing nicer than a Cornish pasty after a walk in the English countryside. There’s a pub we sometimes go to near Swanage that only sells pasties. Just what you want with a cold cider on a warm summers day. The twisting on the pie crust looks difficult to do, but I took a quick look online to see how.

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Breakfast
Porridge or Toast

Lunch
Cold pasta salad

Dinner
Cornish pasties with salad

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CORNISH STYLE PASTIES WITH SALAD
Serves 2

Ingredients for Cornish style pasties

1 medium potato finely diced
1 carrots finely diced
1 medium onion finely chopped
Pinch of salt and pepper
200g pastry
1 egg, beaten lightly, to glaze

Added options ingredients
You can also use swede, parsnip, or peas,
even sweet potato with a teaspoon of cumin

Method

Preheat the oven to 220°C

First mix together the filling ingredients and season.

Roll out two pieces of dough on a floured surface until big enough to make a circle about 23cm across. You can use a plate to cut around.

Spoon half of the filling along the centre of each pastry circle, leaving a margin at each end.

Brush round the edges with beaten egg.

Now draw up both sides so that they meet at the top to make a semicircle and press the pastry together.

Now pinch and twist along the half circle to seal together.

Carefully lift onto a non-stick baking tray and brush with the egg to glaze.

Bake for 10 minutes, then lower the temperature to 170°C and cook for another 30 minutes until golden brown. Cover with a layer of foil if it looks like it’s browning too quickly.

Serve with some pickles and a salad to make you feel less guilty.

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Puff Pastry Apple Slice
Serves 2

Ingredients

1 eating apple
2 tablespoons of apricot jam
Leftover pastry rolled and cut in to rectangles
Leftover egg wash

Method

Pre heat the oven to 200°C.

It’s best to make these at the same time you’re cooking with the rest of the pastry to use it up.

Roll out the pastry and shape it in to 2 rectangles.

Core and thinly slice the apple leaving it in lemon water to stop it going brown.

In the middle of each rectangle of pastry put a tablespoon of apricot jam.

Layout the apple slices on top as the photo then brush on the egg wash.

Bake in the oven for 10-12 minutes, until golden brown and puffed up.

Allow to cool and dust with icing sugar.