Cornish Chunkies

Delicious eaten hot, or cold in a lunchbox the next day. This recipe is a great way of using up leftover vegetables from a Sunday roast!

Quick Stats

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Easy
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6 Servings
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20 minutes bake time

Cornish Chunkies

Delicious eaten hot, or cold in a lunchbox the next day. This recipe is a great way of using up leftover vegetables from a Sunday roast!

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Ingredients
  • 2 x 320g Jus-Rol Shortcrust Pastry sheets
  • 1 tbsp vegetable (or olive) oil
  • 1 small red onion, finely chopped
  • 125g button mushrooms, wiped clean and sliced
  • 1 medium-sized potato, peeled, cut into 1 ½ -2cm cubes
  • 1 small carrot, peeled, cut into 1cm cubes
  • 2 tbsp frozen peas, thawed
  • 1 tbsp parsley, chopped
  • 2 tbsp spicy brown sauce
  • 1 egg, beaten
Techniques Used
  • How to Roll Shortcrust Pastry
  • How to Make a Cornish Pasty
Method
  1. Preheat the oven to 200°C (180°C in a fan oven)/ Gas mark 6.
  2. Put the potatoes and carrots into a pan of water, cover, bring to the boil, and then simmer for approximately 5 minutes, or until the vegetables are just tender.
  3. Heat the oil in a sauté pan, add the onions and mushrooms and cook for 2 minutes. Add the drained potato, carrots, peas and chopped parsley. Mix well and set aside to cool.
  4. Unroll each sheet of shortcrust pastry and using a saucer, cut out 3 circles from each sheet of pastry.
  5. Brush each circle with brown sauce, leaving a clean 1cm edge.
  6. Divide the filling between the 6 circles, placing it in the centre. Brush ½ way around the edge of the pastry with beaten egg.
  7. Bring the edges of the pastry to meet at the top, pressing together and downwards to make a firm base.
  8. Pinch along the top edge to seal and crimp with the thumb and fingers, to create a fluted effect. Brush each pastry with egg and arrange on the baking tray.
  9. Bake in a preheated oven for 20 minutes, or until the pastry is golden brown.
Tips
  • Take the pastry out of the fridge and remove from the box approximately 10 minutes before you are ready to use it, as it will be easier to work with.
  • Delicious eaten hot, or cold in a lunchbox the next day.
  • This recipe is a great way of using up leftover vegetables from a Sunday roast!

Add to Basket and Add to Shopping List features are not available with your current cookie settings.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.