I’ve been letting Erin get a bit more involved in the kitchen. She’s six now and not as likely to put her hand straight on the cooker ‘to see how hot it is’, in fact she’s pretty handy for doing the jobs I hate mwahahaha.
This week we did one of my ‘running down the food cupboard’ favourites, corned beef pasties. I first made these with my nan so it’s fitting that it’s one of the first things I’ve taught Erin to cook.
I keep things very simple with the ingredients – 1 x onion, 2 x large potatoes, 1 x tin of corned beef, 1 x sheet of pre-made shortcrust pastry.
Erin was on pastry duties, which involved cutting out lots of circles.
I was on mixture duty which involved frying the onions until soft, boiling the potatoes and adding the cooked ingredients to the corned beef and mashing together.
Roll out the disks of pastry, add a spoonful of mixture and fold the pastry over. Crimp the edges, prick with a fork and brush with milk. Bake until golden.
If you have any leftover mixture you can make rissoles by taking a ball of mixture, roll in beaten egg and then in breadcrumbs. Fry the balls until golden.