New potato, roasted red pepper and feta Cornish pasties
These Cornish pasties make a delicious lunch or snack. Filled with soft potatoes, sweet red peppers and creamy feta, they'll quickly become your go-to veggie option.
New potato, roasted red pepper and feta Cornish pasties
Try our Greek twist on the traditional Cornish pasty for a fun summer lunch.
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Makes 4 pasties
Ingredients
- 300g (10½oz) Cornish new potatoes scrubbed and large potatoes halved
- salt and pepper to taste
- 100g (3½oz) feta crumbled
- 1 roasted red pepper from a jar diced
- 4 spring onions thinly sliced
- 1 garlic clove finely chopped
- 1 tsp smoked paprika
- 1 tbsp parsley finely chopped
- 1 x 475g (1lb) sheet of ready-rolled puff pastry
- 1 egg yolk lightly whisked
Method
Step 1
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Put the potatoes in a saucepan of salted cold water. Cover, bring to the boil and simmer for 12-13 minutes until tender. Drain, cool, and dice into 1cm (½in) cubes.
Step 2
In a bowl, combine the potatoes with the feta, pepper, spring onions, garlic, smoked paprika and chopped parsley. Season to taste.
Step 3
Open out the pastry and cut out four 16cm (6in) circles, using a plate as a guide, re-rolling the pastry as needed. Place about 3 tbsp of filling on the right-hand side of each pastry circle, then fold over the other half, and lightly push the edges together to seal.
To create a pasty crimp pattern, start at the top of the semicircle, make a small 1-2cm (½in-¾in) forwards fold over the seal, then repeat the folds around the semicircle edge of the pasty. Place on a baking tray and brush with the egg wash.
Step 4
Bake for 25-28 minutes until browned and crispy all over, and the puff pastry is cooked through.
Recipe courtesy of Branston, branston.com