Tag Archives: easy recipe

Cornish Pasties – absolutely scrummy!

3 Nov

DSCI0414I have always loved meat in pastry, be it pies, puddings or pasties. I know it is not the healthiest of food but it is comfort food at its best. It also brings back fond memories of my childhood as my Grandma was a great pie maker, both sweet and savoury, and I would always make sure I had a place at her table when I knew she was making one.

I have tried making Cornish Pasties before but have not had a lot of success. This recipe is really easy though with a few shortcuts, like using ready-made pastry.

Originally the Cornish Pasty was a sort of fast food for miners, fishermen, farmers and children to take to work and school. The pastry would keep the filling warm until lunchtime. the filling would depend on the wealth of the family. The less wealthy families might omit the meat and just use the swede, potato and onion as filling.  Others might use the left over meats such as boiled ham.

Cornish Pasties seem to be making a comeback in popularity. There is a chain of bakeries all over the UK now that sell them, hot and inviting. The fillings may be far from traditional on occasion but there is no doubt that they are exceedingly good. We recently had one during our visit to Cambridge and my husband thought it was the best he had tasted until he tried these.

The recipe makes four medium-sized Pasties. I am sure they could be frozen before cooking if you want but don’t bank on freezing any after cooking as the smell and the taste will make them disappear like magic.

Cornish Pasties                             Makes 6

  • 200g turnip (or swede) peeled and cut into 1/2 inch pieces
  • 2 medium baking potatoes, peeled and cut into 1/2 inch pieces
  • salt and black pepper
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 500g rump steak, all fat and sinews removed and cut into 3/4 inch pieces
  • 250 ml beef stock made from 1/2 a good-quality stock cube
  • 1 tbsp Worcestershire sauce
  • 500g chilled ready-made shortcrust pastry.
  • 1 egg beaten with a little milk to make the egg wash
  1. Heat half the oil in a large, heavy based frying pan and cook the onions for 5 minutes over a low to medium heat until softened but not coloured. Remove and set aside.
  2. Add the remaining oil and add the meat. Cook over a high heat for 3 – 4 minutes until browned all over. Add to the onions.
  3. Add the stock and Worcestershire sauce and boil rapidly until it reduces to about 2-3 tablespoons. Return the meat and onion to the pan and coat in the gravy. Simmer until there is no excess gravy visible.
  4. In the meantime, cook the potatoes and swede in two separate pans of boiling salted water until just tender. Drain and add to the meat. Allow to cool.
  5. Roll out the pastry until it is about the width of a pound coin.  Using a tea plate as a template, cut out 6 circles.  Spoon the mixture into the middle of each. Egg wash the edges and bring them together.  Crimp to seal. Chill for 30 minutes.
  6. Make two or three slashes in the top of each pasty to allow the air to escape. Brush with egg wash then bake for 20 minutes in an oven preheated to 200C/190C fan/gas 6 then turn down the oven to 180C/170C fan/gas 4 and bake for a further 20 minutes.
  7. Eat hot or cold.


This slideshow requires JavaScript.


Lemon and rosemary lamb – easy one pan meal

27 Jan

DSCI0095I love one pan meals and this one is absolutely delicious. The combination of olives, lemons and rosemary with lamb is incredible although I can see those who do not like olives turning their noses up already.I can’t blame you as for many years I shared the dislike for olives. I suppose my tastes have changed over the years and now I love them. So does my Grandson Danny.  It is the first thing he searches for when he comes over to stay.

This recipe also includes capers. I love these little green morsels that bring such a distinctive flavour to a dish.  The mild acidity of pickled capers fascinates both French and Italian cooks as well as gourmets. Capers are used in sauces, salads, served with smoked salmon, and even cured with salt.

The prickly caper bush thrives in hot and arid southern European countries and on the North African coast of the Mediterranean Sea. There are 150 species of the 1.20 metre tall creeping bush that likes rocky soil and which thrives well in southern France and Sicily where both regions cultivate the plant as a cash crop. Spain, Florida, and California are also major producers.

Capers are the immature flower buds that are hand harvested and preserved in vinegar or salt-cured. The smaller the caper, the more expensive it is, due to high labour involved in collecting. An appreciably higher and more pleasant acidity is present in smaller capers. Very small berries are called non-pareille, and favoured by chefs due to their delicate texture and more pronounced taste. Capers mix well with mayonnaise as in Sauce Ravigote. German cooks use them in milk and roux-based sauces mostly served with calf’s dumplings.

I found this recipe in my Good Food magazine and adapted it to suit our tastes.  If you want to view the original recipe here is a link to it on their website:


Lemon and rosemary lamb traybake                                         Serves 2 (easily doubled)

  • 1 lemon, half zested, half sliced
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 2 sprigs rosemary, leaves picked from one and chopped
  • 4 lamb chops
  • 400g new potatoes, peeled and sliced
  • 1 red pepper, deseeded and thickly sliced
  • 4 small vine tomatoes, halved
  • 1 oz pitted black olives
  • 1 tbsp capers, drained and rinsed.
  1. Whisk the lemon zest and juice with 1 tbsp olive oil, garlic, chopped rosemary and some seasoning.  Add the lamb chops and toss to coat then set aside to marinate for 30 minutes.  Heat the oven to 220C/200C fan/gas 7.
  2. Toss the potatoes in the remaining olive oil, season lightly then tip into a shallow roasting dish.  Sit the lamb chops on top then put in the oven for 15 minutes.
  3. Remove the dish from the oven, loosen any potatoes that are sticking the add the peppers, lemon slices, rosemary sprig and tomatoes. Mix well making sure the chops stay on the top. Return to the oven for another 10 minutes.
  4. Add the olives and capers and make sure they are evenly distributed. Turn the chops over and continue to cook for 10-15 minutes or until the potatoes are tender and the chops are cooked to your liking.

This slideshow requires JavaScript.