Learn to Cook With Lesley Waters

Cornish Pasty

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Cornish Pasty

Serves: 4

Ingredients

• 4 x Multi Grain Wraps
• 1tbsp olive oil
• 1 onion, chopped
• 225g/8oz lean minced beef
• 2tbsp sun-dried tomato puree
• 2 medium potatoes or 225g/8oz prepared weight, peeled and finely diced
• 2 medium carrots or 140g/5oz prepared weight, peeled and finely diced
• 2tbsp fresh thyme leaves
• 100ml/3 ½fl oz tomato passata
• 85g/3oz frozen peas
• 1 egg, beaten

Multigrain Deli Wraps

Instructions

• Heat the oil in a pan and cook the onions over a medium heat until softened.
• Turn up the heat, stir in the beef and cook for 5 minutes until browned.
• Stir in the tomato puree, potato, carrot, thyme, passata and 100ml/3 ½ fl oz water. Cover, bring to the boil and then simmer for 8-10 minutes.
• Stir in the peas and cook for a further 2 minutes. Season to taste.
• Pre-heat oven to 200C/ 400F/Gas 6. Line 2 baking trays with parchment paper.
• Take the multigrain wraps and place 2 on each tray. Divide the beef mixture between each, spooning on to each half, leaving a 1/ 2cm border around edges.
• Brush the edges well with beaten egg, fold over the wrap and press down firmly to seal the edges. Brush all over with more beaten egg and check the edges are sealed.
• Place in the oven and bake for 8-10 minutes until golden.
• Serve with tomato chutney or ketchup on the side.