Makes 6 pasties




300g potatoes - peeled and cut into 1cm cubes

2 medium carrots - peeled and cut into 1cm cubes

1 tsp vegetable oil

1 small onion, chopped

1 clove garlic

1 340g tin Princes Corned Beef - cut into 2cm cubes

2 tbsp frozen sweetcorn

2 tbsp tomato ketchup or chutney

Salt and pepper for seasoning

2 x 320g packets ready rolled shortcrust pastry or 1 x 500g block

1 egg


1. Preheat the oven to Gas Mark 6 / 200C

2. Place the potatoes and carrots in a pan of water and simmer for about 10 minutes, or until they start to soften. Drain and set to one side.

3. Fry the onion and garlic in a little vegetable oil until translucent.

4. Add the corned beef to the onion and garlic and mix in.

5. Add the cooked potato, carrots and sweetcorn. Stir and cook until the corned beef cubes break up a little, but do try and keep some texture.

6. Season to taste.

7. Unroll the pastry if using ready roll, or roll out on a floured work top to the thickness of a pound coin. Use a side plate or saucer to cut out six 7″/18cm circles.

8. Spoon the mix onto the pastry, brush around the edge of the pastry with the beaten egg, fold up the edges and pinch together. Then use your fingers to crimp.

9. Transfer to a baking tray and bake for 30 - 35 minutes until golden brown.

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