Corned Beef and Cheese Pasties

We've all got that certain something that we go to when we need a little pick-me-up.  That comfort food that satisfies whatever it is you're craving at any particular moment.  Whether that's an actual craving for the food or for the feelings and memories that the food itself evokes.  If you're anything like me, you've also got more than one 'comfort food' that you go to....my Mum's roast potatoes; my late Nan's turkey gravy (I never took enough notice as a child to know exactly what she put in it, but I've never been able to replicate it, and unless she decides to send it to me in a dream, I'm never going to get it!!! :o); a bag of rainbow sherbet - childhood memories of purple fingers.....and then there are these little artery clogging beauties.

They're not for the faint hearted, that's for sure.  With the amount of cheese and buttery puff pastry in each one they are definitely only for rare and special occasions.  The very simple recipe originally comes from the landlady (Yvonne) of a small country pub that we used to go to regularly back in England.  After a lunch of pasties and beer it's a wonder any of us made it home without bursting....ahhhh, very fond memories :o)

Corned Beef and Cheese Pasties
makes 9 (4 inch diam) pasties - with some leftover filling

2 cans corned beef
1 1/2 cups grated cheese (I used some leftover 'nacho' mix, but try anything you have)
1 package (397g) frozen puff pastry, thawed
1 egg

• preheat the oven to 375 F.
• open the cans of corned beef and put them into a large bowl; mince with a fork until broken up well.
• add the grated cheese and mix well.
• on a floured surface roll out the puff pastry to about 1/8 inch thickness and using a 4 inch cookie cutter or whatever you have, cut out 18 discs.  You can make these pasties smaller or larger depending on how many you want, so adjust the cutter size accordingly.
• crack the egg into a small bowl, add a splash of water and beat until slightly frothy, for an egg wash.
• assemble the pasties by placing one pastry disc on a flat surface, ball up some corned beef mixture to about the size of a golf ball and place in the centre of the pastry disc, flattening it slightly, leaving a 1/2 inch ring of pastry showing.
• brush the exposed ring of pastry with egg wash before placing the top piece of pastry.
• take a second pastry disc and stretching it slightly as you work, place it on top and mold it around the filling.
• using a fork press down the edges to seal them, pierce a couple of holes in the top of each pasty and place them onto an ungreased baking sheet.
• once you've assembled all of the pasties, brush them thoroughly with egg wash and bake in the oven for 15-20 minutes depending on size.
• let them cool slightly before eating as the filling can get very hot.  These are also delicious cold.

 Corned Beef and Cheese Pasties ingredients.

mince the 2 cans of corned beef until broken up well.

add the grated cheese and mix well.

the puff pastry that I used came in two of these blocks in the package.

roll each block out to about 1/8 inch thickness.

cut out using whatever size cutter you want - I used a 4 inch one.

I managed to get 18 discs, so 9 pasties.

make up your egg wash.

leave a ring of pastry around the filling and brush with egg wash.

stretching it slightly place the second pastry disc over the mixture and seal by pressing the edges with a fork.

place all the pasties on an ungreased baking sheet and brush thoroughly with egg wash before baking.

bake for about 15-20 minutes until golden brown and puffed.

flaky and gooey and cheesy and.....oh my!!!!