Give your guests something delicious to munch on, and serve these fresh from the oven.
For the puff pastry; firstly pulse the butter with the flour until combined, then pour out onto the bench adding cold water slowly until a dough forms, then place in the freezer.
For the shortcrust; pulse all of the ingredients in a food processor until fine breadcrumbs, then add 8-10 tbsp of cold water until a dough forms. Wrap and leave to rest.
Dice red onions and place in a saucepan and cook on a low heat until soft, add the grated beetroot and then add the vinegar and sugar and continue to cook for 25 minutes.
Dice all of the vegetables up into small cubes, toss into the mince and add herbs and spices.
Roll out the pastry and fold it over itself twice, then put back into the freezer. Repeat this 4 times.
Roll out the shortcrust pastry and cut out large circles, spoon in some of the Cornish pasty filling, brush the edges with the egg wash and seal at the top.
Roll out the pasty when ready and cut 6 large circles and place them onto a baking tray. Spoon on the mince mixture and brush the edges with a small amount of the egg, then seal together by pinching, giving the filling plenty of room and the boarder at least 1cm wide.
For the vol au vents, cut large squares out of the dough and place onto a baking tray, score a smaller circle in the middle and poke with a fork.
Place all of them in the oven at 200’C for 15 minutes checking they are not browning, then turn the oven down to 150’C and continue to bake for 10 minutes, when the vol au vents look cooked, pull them out and press the centre down, spoon on the onions and a sprinkle of goats cheese, then some fresh thyme. Put back into the oven for 5 minutes.
This recipe has not been edited or tested by the Bake Off Food Department.
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