Mini Cornish Pasties

Filling
4kg McCain Chef Solution Simply Dice
750g Carrots, diced
500g Swede, diced
Oil
500g Onion, chopped
1.5kg Lamb, minced
Black Pepper to taste

Pastry
150g Butter, diced
150g Lard, diced
500g Plain Flour
6 tablespoons Water
1 Egg beaten

Preheat the oven to 180°C/320°F/Gas Mark 4.

Dice the onions, carrots and swede.

Boil the carrots and swede until soft.
Put oil in a pan and fry the onion until softened then add the mince and cook thoroughly.
Drain the carrot and swede, add the mince and onion, pepper to taste and mix well.
Make the pastry, rub butter and lard into flour then add water to make a firm dough, chill 20 minutes.
Roll out the pastry cut small circles, add the mix then fold over the edges.
Place on a baking tray and glaze with egg.
Bake for 15-18 minutes until golden brown.

Top tip
Make as a pie and cut into portions.