Cornish Pasties with vegetable sticks – U5
U5 = Suitable for under-fives
1 tbsp sunflower oil
300g lamb mince
1 x large onion, peeled and finely chopped
¼ of a swede, peeled and diced
½ a leek, trimmed and finely sliced
1 carrot, peeled and diced
1 large potato, peeled and diced
1 x egg, beaten
Pinch of pepper
1 pack of ready made short crust pastry
400g carrot and cucumber sticks
Pre heat the oven to 180c, 350F, Gas4.
Put a pan of water onto boil and add the diced swede, carrot and potato.
Meanwhile, in a frying pan, add the oil and soften the onion and leeks for 5 minutes, then add the minced lamb and season with a little pepper. Brown the lamb, and continue to cook for 15 minutes.
When the root vegetables are cooked, drain, add the vegetables to the mince mixture and stir well. Allow to cool.
Roll out the pastry to approx ½ cm thickness, cut out 20 circles using a medium pastry cutter.
Place 10 of the circles on a baking sheet and divide the lamb and vegetable mixture between the pastry bases leaving a 1 cm gap around the circumference of the pastry.
Brush the edges of the pastry with beaten egg and cover the lamb mixture with the remaining pastry circles.
Seal the edges with your fingers and thumb or a fork and brush the top with beaten egg.
Bake in the oven for 15-20 minutes or until the pastry is golden.
Remove from the oven and serve with 40g of carrot and cucumber sticks.
For vegetarian diets, use veggie mince.
For wheat free and dairy free diets, make your own short crust pastry using wheat free flour and dairy free soya spread.
For egg free diets, replace beaten egg with milk.
For puree diets, prepare extra swede, carrots and potato to make a puree.
Calories: 488 kcals
Protein: 6 g
Fat: 39 g
Carbohydrate: 29 g
Salt: 0.2 g
Iron: 0.8 mg
Calcium: 48 mg