Cornish Pasties

RECIPESPLUS
6Ingredients
25Minutes

Ingredients

US|METRIC
  • 3 cups bolognese sauce
  • 2 ounces frozen peas (thawed)
  • 3 ounces frozen corn kernels (thawed)
  • 3 tablespoons fresh parsley leaves (finely chopped)
  • 4 sheets frozen puff pastry (thawed, an 8 inch disc cut from each sheet)
  • 1 egg (lightly beaten)
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    Directions

    1. Preheat oven to 400°F. Line a baking tray with parchment paper.
    2. Combine Bolognese sauce with vegetables and parsley. Spread over 1/2 of each puff pastry disc, leaving a 1/3 inch border. Brush edge with egg then fold over. Use a fork to seal edges. Cut 2 small air vents in top of each pastry. Transfer to prepared tray and brush with egg. Bake for 15 mins, until golden.
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