Mexican picadillo pasties
- January 2018
- Makes 6
- Hands-on time 1 hour, oven time 1 hour, plus chilling
Debbie Major ramps up the flavour of a classic Cornish pasty with this Mexican version (just don’t tell them in Penzance)
- 37g (11.9g saturated)
- 81.8g (6.8g sugars)
- 1 quantity pastry (see Debbie Major’s Cornish pasties)
- 225g onion, chopped
- 600g peeled waxy potatoes, diced
- 225g carrots, diced
- 450g braising steak, diced
- 1 medium-hot jalapeño chilli, seeded and finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 1 tbsp small capers, rinsed and drained
- 1 tbsp finely chopped green olives
- 1 medium free-range egg, beaten
- Make and chill the pastry as in the master recipe on p36 (steps 1-4). Mix the remaining pasty ingredients (except the egg) in a bowl with 1 tsp salt and plenty of freshly ground black pepper, then set aside.
- Once the pastry has chilled, roll out, fill and shape the pasties as in the master recipe (step 6), then chill for 1 hour.
- Heat the oven to 180°C/160°C fan/gas 4. Remove the pasties from the fridge and brush generously with the beaten egg. Make 3 small slits in the top of each, then bake for 1 hour until richly golden. Transfer to a wire cooling rack. Eat while still warm.
Make the pastry up to 2 days ahead, wrap in cling film and chill, or freeze for up to 1 month. The pasties can be made a day ahead, kept covered and chilled, then baked to order. Any leftover cooked pasties will keep for a few days in the fridge. Reheat to serve.
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